Title: Kesari buth (semolina & milk dessert)
 Categories: Main dish
      Yield: 1 Servings
 
    125 g  Cashewnuts
      3    Cardamoms
     75 g  Ghee
     12    5 g sultanas
    250 g  Semolina
    250 ml Milk
    125 g  Sugar
      3 ts Rose water
    1/2 ts Rose essence
 
  Roughly  chop  the  cashewnuts  and  crush  the  car- damoms. Heat
  the ghee and fry the cashewnuts until a golden brown. Drain and
  remove. Fry the sultanas in the same oil, drain and remove. Add the
  semolina to the pan and roast over a moderate heat until it is a
  golden brown. Heat the milk in another pan, add the sugar and when it
  has dissolved pour onto the semolina. Cook until the liquid has been
  absorbed mix well and add the cashewnuts, cardamom, sultanas nas,
  rose water and rose essence. Stir well.