|Fine semolina||50 Gram|
|Cardamoms||10 , crushed|
|Blanched almonds||75 Gram, halved and toasted|
Place the semolina and sugar in a heavy based pan and stir in the milk gradually until smooth.
Add the butter in small pieces.
Bring to the boil, stirring, then simmer for 3-4 minutes, until thickened, stirring occasionally to prevent sticking.
Add the crushed cardamoms and continue cooking for another 10 minutes or until the mixture leaves the sides of the pan.
Spread on a buttered plate or dish to a thickness of 1 to 1.5cm.
Leave until almost cold and then decorate with the almonds.