Serves: 4
Total Calories: 225
1. Prepare the dessert masala. Then mix the butter and semolina in a medium heavy wok or saucepan and cook over medium heat until fragrant and a few shades darker, about 5 minutes.
2. Add the almonds and milk and bring to a boil, stirring constantly, over high heat. Reduce the heat to medium-low and simmer until thickened, 3 to 5 minutes. Mix in the sugar, cardamom seeds, and half the dessert masala and cook 1 minute.
3. Transfer to a serving dish, garnish with the remaining dessert masala, and serve hot, or refrigerate at least 4 hours and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Punjabi Semolina Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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