125g butter 1 cup semolina 3 eggs 3-4 cups milk 2 tablespoon dessicated coconut 2 tablespoon sliced almonds ¼ teaspoon cardamom powder ¾ tin condensed milk Slivered almonds and pistachio for garnishing.
Braise semolina in butter on low heat until light pink. Whisk eggs in 3 cups milk.mix in elachie powder coconut and almonds and add to semolina stirring continuosly to avoid scorching. Lastly stir in condensed milk and allow to steam on low heat until moisture evaporates. Sprinkle almonds and pista (pistachio nuts) before serving.