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Ingredients :
3/4 cup sugar
1
1/4 cups water
1/4 cups milk
125 g ghee
3/4 cup fine semolina
2
tablespoons sultanas
2
tablespoons almonds, slivered
1
teaspoon cardamom, ground
Pinch of powdered saffron
Extra slivered almonds for decoration
Method :
Fill a saucepan with the sugar, milk,
water and saffron. Bring to the boil, stirring to ensure that the sugars
are dissolved completely. Set aside. Heat up a large saucepan over low
heat, and melt in the ghee and fry the semolina. Stir constantly until
the mixture is golden. Add the syrup, sultanas, cardamom, and almonds to
cook over moderate heat. Stir with a wooden spatula, until the mixture
thickens and not sticking to the sides of the saucepan.
Pour the mixture into a buttered dish and
when it is cold, cut into desired shapes and decorate with the extra
slivered almonds. This semolina pudding can be served either warm or
cold. If preferred, cream can be added and serve as a dessert. |
