- Serves: 10
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Effort: medium
For the tangy lemon sauce
- 2 lemons, cut into small pieces
- 175 ml water
- 100 g granulated sugar
- 1 ½ tsp chilli powder
- 1 tsp ground cumin
- ½ tsp salt
For the semolina
- 150 g ghee
- 200 g semolina
- 2 bananas
- 450 ml full-fat milk
- generous pinch saffron, soaked in 1 tbsp lukewarm milk
- 200 g granulated sugar
- tsp ground cardamom pods
- 10 roasted slivered almonds, to decorate
1. For the tangy lemon sauce: put the lemons in a small pan with 100ml of the water, bring to a simmer and cook over a low heat for about 10 minutes, until tender.
2. In another pan dissolve the sugar in the remaining water and cook over a medium heat for 10-15 minutes until syrupy. Add the softened lemon and the remaining ingredients to the syrup and cook for a final minute, stirring constantly. Remove from the heat and leave to cool.
3. For the semolina: heat the ghee in a heavy-bottomed pan over a low heat add the semolina. Stir well before adding the bananas. Fry gently for 25-30 minutes until golden.
4. Meanwhile bring the milk to the boil over a low heat and carefully pour onto the semolina along with the soaked saffron. Mix it well and cover the pan and cook for 1-2 minutes to steam the semolina. (Note the heat should be gentle at all times as it is very easy to burn the semolina.)
5. Add the sugar and mix again - as the sugar dissolves the entire mixture will change in consistency and become very loose, but it'll come back to normal as soon as all the sugar is dissolved. Cover the pan again and cook for a further minute.
6. Remove from the heat and add the cardaomom. Serve in small individual bowls. Sprinkle over the almond slivers and serve with tangy lemon sauce.
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