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Ingredients : 1
cup medium fine semolina
3
cups thick coconut milk
1
cup sugar
125 g ghee
1/4 teaspoon cardamom, ground
3
eggs, separated
3 tablespoons sesame seeds, toasted
Pinch of salt to taste
Method :
Using a heavy sauce pan, add in the
semolina and gradually stir in the coconut milk. Add the sugar and bring
to the boil on moderate heat, stirring all the time. When the mixture
boils and thickens, add a small amount of thee and continue cooking
until the mixture becomes very thick. Add salt and ground cardamom and
mix well.
Beat the egg yolks one at a time. When the
egg is stiffed, add to the mixture. Turn the mixture into a buttered
ovenproof dish and smooth the surface. Sprinkle the toasted sesame seeds
liberally over the semolina mixture. Bake in an oven at 160oC
for 45 minutes to 1 hour, or until golden brown and well risen.
Remove from the oven, cool in the dish and
then cut into large square pieces. Serve as a dessert or snack. |
