Ingredients
To make the heavy sugar add 1/3 sugar to a pot then add 2 tablespoons water and drop of lemon juice. Cook till the sugar dissolves and set aside
In a bowl add your semolina with two tablespoons melted ghee and rub make sure each semolina is coated.
In a microwave safe bowl add the sugar syrup normal sugar and milk to d bowl and microwave till sugar dissolves. Set aside
Now pour the milk sugar mixture in the middle followed by the melted ghee and mix gently (do not over mix it has high gluten more than that of flour)
Grease your baking pan with ghee and add the mixture tap the tray on ground several times to remove air bubbles refrigerate for 15 minutes
Now add your crushed nuts if you’re using one and gently press it in to the batter (it will set now)
Bake in a preheated oven at 210 degrees for 22-25 minutes till golden brown
To make soaking syrup add 1 1/2 cup sugar with 1 1/4 cup water abd drop of lemon juice till the sugar melts
Pour the soaking syrup immediately after bringing out of the oven(do not over soak it else it will become soggy and difficult to handle) brush the top with melted ghee.
Cut them in to squares and serve with clotted cream (qeshta)
