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Ingredients
- 6 tablespoons pure ghee
- 3 whole cloves
- 3 whole cardamom pods
- 8 tablespoons coarse semolina
- 1⁄2 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.
