| 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 |
ml |
Milk |
| 125 |
g |
Sugar |
| 3 |
ts |
Rose water |
| 1/2 |
ts |
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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