Sri lanka kesari buth (semolina & milk desser

Yield: 1 Servings

Measure Ingredient
\N \N ---------> source <---------
\N \N \"A taste of Sri Lanka\"
\N \N By Indra Jayasekera
125 grams Nuts, cashew
3 \N Cardamom
75 grams Ghee
125 grams Sultanas
250 grams Semolina
250 millilitres Milk
125 grams Sugar
3 teaspoons Rose water
½ teaspoon Rose essence

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

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