Ingredients

Method

• 1 litre milk
• 1 x 385 g can condensed milk
• 1 x 290 g can Nestlé cream, plus extra for serving (optional)
• 120 g sugar
• 1 t vanilla paste
• A pinch of salt
• 1½ t ground cardamom (elachi)
• 500 g semolina (I love using Taystee Wheat)
• 70 g chopped almonds
• 375 g butter
• flaked almonds, toasted, for serving (optional)

Method

Ingredients

1. In a jug, combine the milk, condensed milk, cream, sugar, vanilla paste, salt and cardamom. Set aside.

2. In a large saucepan, toast the semolina and almonds over medium heat until golden in colour and smells nutty. Add the butter and allow to melt completely.

3. Add the wet ingredients all at once, stirring vigorously. The mixture will look runny at first,but keep stirring until the mixture begins to thicken. This can take up to 15 minutes.

4. Once the mixture has thickened to a dough-like consistency, remove it from the heat. Serve hot with dessert cream drizzled over the top and a sprinkle of flaked almonds.

Find more Diwali recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay