- 9 tablespoons unsalted butter
- ½ teaspoon Krokos Kozanis (saffron) stigmata
- 1 cup of sugar
- 2 tablespoons boiling milk
- 2 cups of milk
- 1/3 cup raw Aegina pistachios
- 1 cup semolina
Soak the saffron in boiling milk for 30 minutes. In a deep pan melt a tablespoon of butter and brown the pistachios for 2 minutes. Remove the skin and leave them on the side. Dissolve the sugar in the milk in low heat and keep the mixture warm. Melt the rest of the butter in a deep pan, adding the semolina and stir on low heat for 8 to 10 minutes until golden. Mix the saffron milk in the hot milk with the sugar. Add it all to the semolina stirring constantly. Take the pan off the heat and leave it in a warm place for 15 minutes. Stir in the pistachios and serve.