|
Ingredients
|
Quantity
|
|
Semolina
|
115gms
|
|
Fat
|
100gms
|
|
Sugar
|
6 tbsp
|
|
Milk
|
1 ½ litre
|
|
Charoli nuts
|
50gms
|
|
Sultanas
|
50gms
|
|
Vanilla essence
|
1 tsp
|
|
Cardamom and nutmeg powder
|
1 tsp
|
Clean, wash and dry sultanas. Fry the sultanas and charoli
lightly in a little fat and remove. Divide milk into 2 parts; in one, add
sugar. Heat both separately. Heat fat, add semolina and fry very lightly on a
slow fire. Do not discolour. Add milk and stir well to prevent lumps. Go on
stirring till it gets thick. Add sweet milk to this slowly, stirring all the
time. Add half of the charoli, sultanas, vanilla essence, cardamoms and nutmeg
powder. Remove from fire. Pour into a serving dish. Garnish with rest of
charoli and sultanas.
