125 g cashewnuts
3 cardamoms
75 g ghee
12 5 g sultanas
250 g semolina
250 ml milk
125 g sugar
3 tsp rose water
1/2 tsp rose essence
A Recipe for
Kesari Buth (Semolina & Milk Dessert)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
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As a child my family's menu consisted of two choices: take it or leave it. |
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This Recipe for Kesari Buth (Semolina & Milk Dessert) is one of thousands in the Recipes-to-go Drink Cookbook.
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This is a recipe for Kesari Buth (Semolina & Milk Dessert) from the recipe cookbook of Recipes-to-go (Drink)
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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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. From "A taste
of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Serves: 1
Kesari Buth (Semolina & Milk Dessert) Recipe brought to you by Recipes To-Go