Indian Cardamom Semolina with Raisins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 ml milk
- 120 g suar
- 0.5 teaspoon ½ saffron threads
- 4 tablespoon ghee or clarified butter
- 150 g semolina, (wheat semolina)
- 0.5 teaspoon ½ cardamom
- 2 tablespoon raisins
- 3 tablespoon almond sticks
Print Recipe
Pin Recipe Instructions
- Boil the milk with 200ml water, the sugar and the saffron in a saucepan over medium heat and boil for one minute. Remove the saffron milk from the stove and set aside.
- Melt the ghee in a saucepan and roast the semolina over medium heat, stirring constantly, until golden brown.
- Roast the cardamom seeds in a pan without fat until they start to smell.
- Mix in the semolina with the saffron milk, raisins and almond sticks.
- Simmer everything over medium heat until the mixture thickens.
- The semolina can be served warm or cold.
- You can also use dried plums and cashew nuts.
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