| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 125 |
g |
Cashewnuts |
| 3 |
|
Cardamoms |
| 75 |
g |
Ghee |
| 12 |
|
5 g sultanas |
| 250 |
g |
Semolina |
| 250 |
|
Milk |
| 125 |
g |
Sugar |
| 3 |
t |
Rose water |
| 1/2 |
t |
Rose essence |
INSTRUCTIONS
Roughly chop the cashewnuts and crush the car- damoms. Heat the
ghee and fry the cashewnuts until a golden brown. Drain and remove.
Fry the sultanas in the same oil, drain and remove. Add the semolina
to the pan and roast over a moderate heat until it is a golden brown.
Heat the milk in another pan, add the sugar and when it has dissolved
pour onto the semolina. Cook until the liquid has been absorbed mix
well and add the cashewnuts, cardamom, sultanas nas, rose water and
rose essence. Stir well. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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