Kesari Buth (semolina & Milk Dessert) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
125 gram: Cashewnuts,
3: Cardamoms,
75 gram: Ghee,
12: 5 g sultanas,
250 gram: Semolina,
250 milliliter: Milk,
125 gram: Sugar,
3 tsp: Rose water,
1/2 tsp: Rose essence,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish