Saffron Semolina Pudding (Semiya Kheer)

Notes

Place sweet, unsalted butter in a heavy-bottomed saucepan on low heat. Simmer until the butter melts completely, stirring often. Continue to simmer until the butter stops crackling and the milky solids turn brown and either cling to the sides of the pan or fall to the bottom. As soon as the solids turn brown, turn off the heat and remove the pan from the burner. Let the residue settle to the bottom of the pan then strain the clear butter fat or 'ghee' through a cheesecloth. You can also find ready-made ghee in most Indian grocery stores or markets.