90
![Semolina](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Semolina](https://foodlovi.com/wp-content/uploads/2023/04/Semolina-585x585.jpg)
Ingredients
- 6 tablespoons pure ghee
- 3 whole cloves
- 3 whole cardamom pods
- 8 tablespoons coarse semolina
- 1โ2 teaspoon saffron threads
- 50g/2oz sultanas
- 150g/5oz caster sugar
- 300ml/10fl oz water
- 300ml/10fl oz milk
Instructions
- Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix. - Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well. - Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required. - Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.