Semolina (sewai) : 1 3/4 cups
ghee: 2 tspn
sugar: 1 1/2 cups (grind it)
egg: 1 (well beaten)
coconut milk: 2 cups (I took half of a big raw coconut and grinded it with two cups water and then sieved the milk)
cardomon (Elaichi): 2 pieces
Cloves (Laung): 2 pieces
salt: 1/2 tspn
water: 1 1/2 cup
vegetable oil: 3 tbspn
poppy seeds (khus khus): 2 tspn
Mewa katran (kaju, badaam, kishmish): 3-4 tbspn (optional) [thin long slits of almonds, and cashew nuts; some raisins]
- Coarsely grind cardamom and cloves in a stone crusher.
- Roast semolina in ghee till golden brown in a thick bottomed pan.
- Beat egg in a bowl, add sugar, vegetable oil, coconut milk, salt, water and mix well using a beater.
- Add this mixture to semolina and cook on high flame stirring continuously till you see the first signs of bubbles.
- Reduce the flame and the mixture will also start thickening. Cook on low flame, stirring continously till the mixture thickens and starts leaving the surface.
- Mix the mewa katran and cardamon-clove powder.
- Transfer this in a greased baking dish and layer it with poppy seeds.
- Put this in convection 200 degrees for 10 minutes. This will make the top layer crispy. (incase you do not prefer to have some crispy semolina you can avoid this and can directly grill the semolina).
- Then grill it for 8-10 minutes till golden brown on surface.
- Serve hot.