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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns. | 2. The browning can take approx 10 minutes, shake the pan at times. | 3. Put the browned semolina aside. | 4. Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture. | 5. Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes. | 6. You are looking for the consistency of soft mashed potatoes. | 7. Transfer to a serving dish. | 8. Serve hot, warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina	3	ounces		306.1745	61.9408	10.7841	0.893
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
sugar	3	ounces		339.3434	84.8784	0.0	0.0
salt	1	pinch		-	-	-	-
nut pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679
sultana	2	tablespoons		-	-	-	-
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
coconut	1	tablespoon	grated grated desiccated	17.7	0.7615	0.1665	1.6745
ghee	2	ounces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.