| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indian | Desserts, Indian | 20 | Pieces |
INGREDIENTS
| 120 | g | Semolina, roasted |
| 4 | tb | Ghee |
| 30 | g | Raisins |
| 30 | g | Cashewnuts |
| Split into two | ||
| 2 | c | Coconut milk |
| 120 | g | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Ghee |
INSTRUCTIONS
Pan-roast semolina for 5 minutes and leave aside. Heat ghee in a wok and fry raisins and cashewnuts for 5 seconds. Add coconut milk, sugar and salt and stir until sugar dissolves.Put in roasted semolina and continue stirring until mixture turns into a mass and leaves sides of pan. Press evenly into a 15cm x 7.5cm dish and level surface with a spoon. Spread two teaspoons of ghee and press surface down firmly. Cool and cut into squares or diamond pieces. Compiled by Imran C. Posted to EAT-L Digest 17 November 96 Date: Tue, 19 Nov 1996 09:11:18 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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