125g butter 4 cinnamon sticks 3 Elachi (cardomom) pods 12 sultanas 250ml semolina 450ml milk 3 eggs ¾ cup sugar 1 teaspoon fine Elachi (cardomom) few drops egg yellow 2 tablespoon condense milk 1 small tin nestle cream colored almonds
melt butter with cinnamon sticks, Elachi (cardomom) pods, sultanas. Add semolina and braise until golden in color. Mix together milk, eggs, sugar, Elachi (cardomom), egg yellow and condense milk. add a little milk at a time to the semolina and mix well. cook on low heat to prevent it from burning and cooking to fast. I normally cook mine on 2. once semolina is cooked add nestle cream and mix into semolina. remove from heat and add in colored almonds.