Indian semolina dessert (Kesari)

Ingredients for 4 servings:

• 7 tbsp ghee
• 3 cloves
• 3 cardamom pods
• 8 tbsp semolina
• ½ tsp saffron threads
• 50 g sultanas
• 150 g sugar
• 300 ml water
• 300 ml milk
• 30 g almond(s), chopped
• 30 g pistachios, unsalted
• 30 g desiccated coconut
• 1 cup whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Melt 6 tablespoons of ghee in a saucepan over medium heat. Add the cloves and cardamom to the ghee. Reduce the heat. Stir until well blended. Add the semolina to the spice mixture in the pan. Fry briefly, stirring, until the semolina turns dark. Add the saffron, sultanas, and sugar to the mixture and mix well. Slowly add the water and milk, stirring continuously. Simmer the mixture, stirring constantly, until the semolina is tender. Fold in the almonds and pistachios. If the semolina mixture becomes too thick, stir in a little more water. Remove the cloves and cardamom pods. Pour the semolina dessert into a rectangular dish and let cool. The mixture should be firm enough to slice. Once cooled, cut the mixture into slices. Heat the last tablespoon of ghee in a pan, briefly warm the semolina slices, and immediately coat them in desiccated coconut. Serve with whipped cream.