| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 125 | g | Nuts, cashew |
| 3 | Cardamom | |
| 75 | g | Ghee |
| 125 | g | Sultanas |
| 250 | g | Semolina |
| 250 | ml | Milk |
| 125 | g | Sugar |
| 3 | ts | Rose water |
| 1/2 | ts | Rose essence |
INSTRUCTIONS
KESARI BUTH SEMOLINA AND MILK DESSERT ===========================> Directions <======================== Roughly chop the cashew nuts and crush the cardamoms. Heat the ghee and fry the cashew nuts 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 cashew nuts, cardamom, sultanas, rose water and rose essence. Stir well. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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