👨‍🍳 Instruktioner

1. 1

   In a heavy-bottomed pan, toast the whole wheat flour over medium-low heat, stirring constantly, until it turns golden brown and develops a nutty aroma. Transfer to a bowl and set aside.

   💡 Proffstips: Ensure even toasting to avoid burnt flour.
2. 2

   In a separate pot, bring the water to a boil. Stir in the sugar, cardamom powder, rose water, and salt.

   💡 Proffstips: Adjust sugar to your preference.
3. 3

   Gradually add the toasted flour to the boiling water, whisking continuously to prevent lumps. Cook, stirring, until the mixture thickens into a smooth, porridge-like consistency.

   💡 Proffstips: Add more hot water if the mixture becomes too thick.
4. 4

   Stir in the 2 tablespoons of grated coconut and 1-2 tablespoons of melted ghee. Mix well.

5. 5

   Pour the khabees into serving bowls. Drizzle with extra melted ghee and garnish with chopped nuts and raisins.

   💡 Proffstips: Serve warm.