Rawa kesari / semolina pudding / rawa halwa

Ingredients

• 1 cup ( 160 g ) semolina ( sooji / rawa )
• 1 ½ cup ( 375 ml ) water
• 1 cup ( 220 g ) castor sugar
• ½ cup ( 125 ml ) milk
• 1 teaspoon ground cardamom
• 4 tablespoons ghee
• 2 tablespoons sultanas
• 2 tablespoons slivered almonds , toasted

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Preparation

• Grease a 19 cm x 29 cm rectangular slice pan.
• Combine sugar, water , milk and cardamom in medium pan; stir over heat , without boiling , until sugar dissolves. Remove from heat.
• Heat ghee in another medium pan; shallow fry semolina ( rawa / sooji ) on a low heat , stirring , for 1 minute or until semolina is well coated in ghee and has just changed colour.
• Tir milk mixture into semolina; cook , stirring, until mixture thickens and leaves of pan. Stir in sultanas and slivered almonds.
  
• Spread mixture into prepared pan ; score top to make diamond shapes, then centre blanched almonds in each diamond . Cover , refrigerate until firm.

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