Ingredients

• 250g of Semolina Flour
• 350g of Sugar
• 2 tbsp of Ghee
• Turmeric Powder
• 1 tbsp of Corn Flour
• Chopped Peanuts or Cashews

Instructions

1. Add 250g of Semolina Flour into a bowl.
2. Add Water until all of the Semolina Flour is covered.
3. Stir thoroughly using your hands to prevent the Flour from clumping.
4. Set it aside for 1 hour.
5. Heat 1 cup of Water in a saucepan over medium heat.
6. Add 350g of Sugar.
7. Stir frequently until all of the Sugar has melted.
8. Keep stirring until it becomes a syrup that is bubbling.
9. Now drain the Water from the Semolina Flour that we set aside earlier.
10. Turn the heat down to low.
11. Pour the Semolina Flour into the Sugar syrup.
12. Stir thoroughly.
13. Once this mixture has been mixed together thoroughly, add 1 tbsp of Ghee.
14. Mix thoroughly.
15. Add some chopped Peanuts or Cashews.
16. Mix thoroughly.
17. Now add 1 tbsp of Corn Flour into a bowl.
18. Add some Turmeric Powder.
19. Add some Water and stir thoroughly.
20. Pour this Turmeric mixture into the Semolina mixture.
21. Stir thoroughly.
22. Add 1 tbsp of Ghee and mix thoroughly.
23. When the spoon feels heavy to the stir and the mixture starts separating from the saucepan, take it off the stove.
24. Cover a rectangle baking pan with parchment paper.
25. Rub some Butter on the parchment paper.
26. Pour the Rulan Muscat mixture into the baking pan and spread evenly.
27. Garnish the top with some chopped Peanuts or Cashews.
28. Now cut it into square pieces.
29. Once it cools down, leave it in the refrigerator for about 1 hour to set.

Photos