|Ghee||4 Ounce (115 Gram)|
|Semolina||4 Ounce (115 Gram)|
|Ground almonds||4 Ounce (115 Gram)|
|Sugar||4 Ounce (115 Gram)|
|Ground nutmeg||1⁄2 Teaspoon|
|Full cream milk||1⁄2 Pint (300 Milliliter)|
|Raw cashew nuts||1 Ounce, chopped (25 Gram)|
Grease a large tray and set aside.
Melt the ghee in a heavy based pan over a low heat.
Add the semolina and braise slowly until golden for a few minutes, stirring continuously.
Add the almonds, sugar and the nutmeg then stir again.
Add the milk and stir until the mixture thickens and comes away from the sides of the pan.
Turn out the mixture onto the greased tray and spread evenly to the desired thickness.
Sprinkle the cashews evenly over the top and gently press with the back of the spoon.
Allow to cool slightly and serve.