400 g (14 oz) 1 3/4 cups Sugar
4 Cardamom seeds
3 x 10 cm (4 in) Cinnamon sticks
225 g (8 oz) 16 Tbs Butter
225 g (8 oz) 2 cups Semolina
125 g (4 oz) 2/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Blanched almonds, slivered
4 Cardamom seeds
3 x 10 cm (4 in) Cinnamon sticks
225 g (8 oz) 16 Tbs Butter
225 g (8 oz) 2 cups Semolina
125 g (4 oz) 2/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Blanched almonds, slivered
method
1. Dissolve the sugar in 900 ml (1 1/2 pints) 3 3/4 cups of boiling water and add the cardamom and cinnamon. Cook for 10 minutes, or until the mixture becomes syrupy.
2. Melt the butter in a second saucepan and stir in the semolina. Simmer for 20 minutes, stirring frequently. Add the sultanas or seedless raisins, almonds and the sugar syrup and bring to the boil. Boil for 5 minutes, stirring constantly. Discard the cardamom and cinnamon.
3. Pour the mixture into a shallow dish and set aside to cool.
Serve cold.
2. Melt the butter in a second saucepan and stir in the semolina. Simmer for 20 minutes, stirring frequently. Add the sultanas or seedless raisins, almonds and the sugar syrup and bring to the boil. Boil for 5 minutes, stirring constantly. Discard the cardamom and cinnamon.
3. Pour the mixture into a shallow dish and set aside to cool.
Serve cold.
serving amount
4-6 servings
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