1 cup semolina 3 egg yolks ½ can condensed milk ½ cup cream, fresh or long life 1 cup boiling water 125g butter 2 cinnamon sticks 2 Elachi (cardomom) pods 1 tablespoon Elachi (cardomom) powder Almonds
Melt butter with cinnamon and Elachi (cardomom). Add semolina and braise till golden brown. Add water and leave to simmer on low heat. Separately in a bowl mix together, condensed milk, eggs, Elachi (cardomom) powder, almonds and cream. Add this mixture to the semolina, stir well, cook on low heat for a further 5 to 10 minutes.