Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 150 gfine semolina
- 80 gghee
- 120 ggranulated sugar
- 500 mlwater
- ½ tspground cardamom
- 30 graisins
- 20 gsliced almonds
- ⅛ tspsalt
Make it
- Heat water, sugar, cardamom and salt in a small saucepan, stirring until the sugar dissolves. Keep the syrup hot without a vigorous boil.
- Melt the ghee in a deep skillet over medium-low heat. Add semolina and toast for 7–9 minutes, stirring constantly, until fragrant and a shade darker.
- Reduce the heat to low. Carefully add the hot syrup in several portions; it will bubble and steam vigorously. Stir between additions to prevent lumps.
- Add raisins and cook for 4–5 minutes, stirring, until the semolina is tender and the mixture pulls softly away from the pan. Cover and rest off the heat for 5 minutes.
- Spoon into six small bowls and scatter with almonds. Serve warm.
Ingredients, recipe context & sources
Ingredient flags: Milk, Wheat, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.