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Kesari buth (semolina and milk dessert)
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Dairy, Entrees, Milk |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 125
| grams | Cashewnuts | | 3
| | Cardamoms | | 75
| grams | Ghee | | 12
| | 5 g sultanas | | 250
| grams | Semolina | | 250
| ml | Milk | | 125
| grams | Sugar | | 3
| tsp | Rose water | | 1/2
| tsp | Rose essence |
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Procedures:
| 1 | Roughly chop the cashewnuts and crush the car- damoms. | | 2 | Heat the ghee and fry the cashewnuts until a golden brown. | | 3 | Drain and remove. | | 4 | Fry the sultanas in the same oil, drain and remove. | | 5 | Add the semolina to the pan and roast over a moderate heat until it is a golden brown. | | 6 | Heat the milk in another pan, add the sugar and when it has dissolved pour onto the semolina. | | 7 | Cook until the liquid has been absorbed mix well and add the cashewnuts, cardamom, sultanas nas, rose water and rose essence. | | 8 | Stir well |
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