Recipe Ingredient
- 1 cup semolina
- 1/2 cup sugar (adjust as required)
- 2 tbsp cashews, crushed
- 1 tbsp raisins
- 1 cup milk
- 1 cup water
- 1/2 tsp cardamom powder or coarsley crushed cardamom seeds.
- 1 tbsp rose water
- A few drops of yellow colouring
- 3 tbsp ghee
Instructions
- Heat a wok or deep pan over low heat and gently roast the semolina. Just a gentle roast till the aroma of roasted semolina begins to rise. Do not brown or burn it.
- Remove from heat and in the same pan add 1 tbsp ghee and gently roast the cashews and raisin and keep aside.
- Heat the remaining ghee and when slightly heated, add milk ,water, colouring and cardamoms and bring to a boil. This can be done on medium heat.
- Now lower heat and add semolina slowly while constantly stirring to prevent the mixture from becoming lumpy. It´s important to keep stirring as this is the trick to this dessert.
- When the semolina has completely absorbed the liquid, add cashew and raisins. When the mixture forms to a complete ball without sticking to the pan, remove and spread in a deep square dish. When cool, cut as desired.
- You can adjust the sweetness to suit your taste.
