|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.
Serving size: Complete recipe
Calories 1647 Calories from Fat 813
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 37.1 g185.5%
Trans Fat 0 g
Cholesterol 152.5 mg50.8%
Sodium 207.9 mg8.7%
Total Carbohydrates 178 g59.5%
Dietary Fiber 11.1 g44.6%
Sugars 127.3 g
Protein 38 g76.5%
Vitamin A 34.3% Vitamin C 1.8%
Calcium 71.1% Iron 23.7%
*Based on a 2000 Calorie diet