Kesari buth (semolina & milk dessert)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Cashewnuts |
| 3 | Cardamoms | |
| 75 | grams | Ghee |
| 12 | 5 g sultanas | |
| 250 | grams | Semolina |
| 250 | millilitres | Milk |
| 125 | grams | Sugar |
| 3 | teaspoons | Rose water |
| ½ | teaspoon | 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