3/4 – 1 cup sugar
4-6 cinnamon sticks
Elachi powder (English: Cardamom powder)
1/2 – 1 cup dessicated coconut
Egg yellow colouring
Nestle dessert cream
Place butter/margarine in a heavy based pot on medium heat to melt.
Add cinnamon sticks and whole elachi.
Add semolina and fry on low heat until it turns slight pink in colour.
I normally cook it for at least 20 mins.
Beat eggs, milk, and egg yellow colouring together.
Add liquid ingredients to the braised semolina and continue stirring.
Add sugar a little at a time until you reach the sweetness you desire.
Add desiccated coconut,sultanas, cinnamon powder, elachi powder and almonds. Continue stirring.
Place in a mould. Pack in tightly and turn over onto desired platter.
Pour cream over and decorate with coloured almonds. Enjoy!
Prepared, tried and tested by: Sherri Moodley