Kesari Buth (semolina And Milk Dessert) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
125 gram: Cashewnuts,
250 milliliter: Milk,
3: Cardamoms,
125 gram: Sugar,
75 gram: Ghee,
3 tsp: Rose water,
12: 5 g sultanas,
1/2 tsp: Rose essence,
250 gram: Semolina,
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
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