CafeSpice Namaste, p. 126
1 ½ tbsp. ghee (or 1 ½ tsp. butter and 2 tsp. oil)
6 almonds, chopped
6 cashews, chopped
1 tbsp. golden raisins
1 tbsp. butter
½ c. fine semolina
2 ½ tbsp. sugar, or to taste
1 ¼ c. milk
¼ tsp. grated nutmeg
¼ tsp. ground cardamom
¼ tsp vanilla extract
½ tsp. rose water
A pinch of saffron strands
 |
| Chopping your own nuts: MUCH CHEAPER than the bags of pre-chopped ones. |
Heat the ghee in a frying pan over medium heat.
 |
| Generic butter and vegetable oil. (The poor woman's ghee.) |
Add
the nuts and raisins and fry gently until the nuts are light golden.
 |
| Getting deliciously saturated with butter FTW. |
 |
| Fried raisins try to absorb the oil and become grapes again. ZOMBIE FRUIT. |
Transfer them into a sieve placed over a
medium saucepan. Drain well, then place
on paper towels to blots up any remaining fat.
Add the butter to the drained fat in the pan and
melt over medium heat. As soon as the
butter begins to foam, add the semolina.
 |
| Substituting polenta is a VERY BAD IDEA. (I tell my former, Diwali-time self.) |
Reduce the heat slightly and roast the semolina, stirring constantly with
a wooden spoon or spatula, for 7-8 minutes, until slightly colored. Be careful that it does not burn.
 |
| You heard the man! Be careful! |
Add the
sugar and continue roasting for 4 minutes. Pour in the cold milk all at once and stir a bit faster now to prevent
lumps.
 |
| Kinda Malt-O-Meal-esque right now. |
Simmer, stirring gently, for
about 6-8 minutes, until the semolina is cooked. Add a little more milk if the mixture becomes
too thick. It should have the
consistency of thick porridge when removed from the heat, and will thicken
further on cooling.
Stir in the nutmeg, cardamom, vanilla and rose water
and cook for a minute or two, add saffron, then taste and add more flavorings if
necessary.
 |
| Rose water: Hard to find, worth the search. |
 |
| Props to the cheaper style of saffron. |
Transfer to a serving bowl
and sprinkle with the fried nuts and raisins.
Serve warm. (It's not bad cold, either.)
My Rating: 5/5 "I make this frequently, and love it every time. It's a nice mild dessert with a unique flavor."
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