This popular Indian dessert is served on any occasion – at weddings as well as after a family meal.
100 g butter
1½ cups semolina
1 cinnamon stick
3 green cardamom pods, crushed slightly
100 ml sugar
Pinch salt
2 cups milk
⅓ cup sultanas or raisins
½ tsp ground cardamom (optional)
⅓ cup fresh cream
4 Tbsp toasted flaked almonds
1. Melt the butter in a medium-sized saucepan on low heat and add the semolina. Cook the mixture, while stirring, for 5 minutes or until the semolina starts browning.
2. Add the cinnamon stick, crushed cardamom pods, sugar, salt and 1 cup of the milk. Turn up the heat to medium and stir well. The mixture will start to thicken after a minute or so.
3. Add the sultanas, ground cardamom and the remaining 1 cup milk. Keep stirring. The semolina grains will start to absorb the milk and may splutter slightly. Once the liquid has been absorbed, remove from the heat.
4. Stir in the fresh cream. Transfer to bowls, sprinkle with toasted flaked almonds and serve warm.
Serves 4