Al Madhrooba

Method

Heat the ghee in a large heavy-bottomed pan over medium heat and gradually add the flour, stirring constantly for 8-10 minutes until the flour turns golden brown and releases a nutty aroma. In a separate saucepan, warm the milk with saffron strands and cardamom. Slowly pour the warm milk into the flour mixture whilst stirring vigorously to avoid lumps, continuing to stir for 3-4 minutes until it becomes a smooth, porridge-like consistency. Add the honey and salt, then stir until fully combined. Transfer the madhrooba to serving bowls and drizzle with extra ghee if desired, then top generously with chopped pistachios and almonds. Serve immediately whilst hot with Arabic coffee or milk.