نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Cinnamon and rose tusha shinni

Indian 10 Mins Prep · 15 Mins Cook

Combine the water, sugar and cinnamon sticks in a small pot. Bring this mixture to a boil, stirring constantly until the sugar dissolves. Simmer for 5 minutes before taking it off the heat. Add the rose water and set aside to infuse.
In a separate pan, toast the almonds and set aside. Melt the ghee over a medium heat, then add the flour. Stir continuously, cooking until the flour begins to turn golden and develops a nutty aroma, approx. 8-10 minutes. Stir in the raisins, almonds and salt.
Slowly pour the warm syrup into the flour mixture, stirring vigorously to prevent lumps. Once combined, cook for a further 2-3 minutes until thickened.
Transfer to bowls and top with flaked almonds, white chocolate stars and rose buds.
Serve while warm.