I need no excuse to make this creamy buttery sweet dish. It simply melts in your mouth and I make it often for my family on birthdays, anniversaries and festive occasions. This traditional Parsee pudding can be eaten warm or cold but I personally like to eat it chilled as it mellows the overpowering sweetness of the dish.
5 tablespoons of fine semolina (2/3 rds of a cup)
A cup of fine sugar
1 heaped teaspoon of cardamom powder
2/3 of a cup of chopped almonds and sultanas lightly browned in butter
1/2 a cup of plain butter
750 ml of milk
1/2 teaspoon of nutmeg powder
In a heavy bottom saucepan melt the butter. Add the semolina and brown till golden in color. Make sure it doesn’t burn by stirring it constantly. Reduce flame and add milk stirring continuously. When it starts to thicken add the sugar, cardamom and nutmeg. Keep stirring till the semolina has cooked and it is pouring consistency. If it thickens too much add some more milk. Pour the contents into a serving dish and garnish with the roasted almonds & sultana. Chill and serve.