Indian Semolina Balls.
That’s what I’ve got these little cardamom treats written down as. A recipe that is well entwined into my childhood memories with cardamom flavours, plump sultanas and nutty cashews. Given half the chance I would have eaten my weight in these little things. One, two…oops, ten.
I’d re-written the recipe from my mum’s recipe folder a long time ago, although had only vaguely written down the quantities and even more vaguely written down the method. I knew how they were supposed to taste, but wasn’t so sure how to get there. Then I realised I didn’t have cashews…. and I didn’t think I really wanted to roll them anyway… So that changes a few things doesn’t it.
Indian Semolina Balls turned into squares? That’s not so exciting.
Diamonds?….much more enticing.
Cashews? I never have them about…
I’ve got flaked almonds though…would that work?
Cardamom Semolina Diamonds
(Inspired from my mum, and before that a 70’s Indian Vegetarian Recipe Book)
4 tbls ghee
1 cup semolina
1 cup loose brown sugar
1 cup milk
1 1/2 tsp cardamom
toasted flaked almonds
Melt ghee in a pot, add semolina and fry until golden. Add brown sugar and cardamom, mix through. Add milk and handful of sultanas. Stir until thickens. Pour into square tin, press down and add flaked almonds. Into fridge until hardens up a bit. (or wait until mixture cools and roll into balls, replacing almonds with toasted cashews.)
10 minutes tops to make, if you’ve already got the toasted almond flakes.