Semolina Pudding Parsi Ravo - butter

Method

• ** Notes:
• - If you are using nuts, I recommend that you add a mixture of slivered almonds, cashews and pistachios. But really you can add any nut of your choice. Add 1/4 cup or a handful or whatever you need.
• - You can find rose water at an Indian grocery store or at Whole Foods.
• Optional step: In a small saucepan heat about 4 tablespoons of clarified butter. Once it's hot add the raisins. Remove the raisins from the butter when they swell up. Then add the nuts (add one type at a time) and remove them once they turn golden brown. Place the nuts and raisins to the side. Discard the clarified butter.
• 1. In a non-stick sauce pan combine, milk, semolina, condensed milk, 1/2 tablespoon clarified butter, cardamom powder and grated nutmeg. Mix all these ingredients with a rubber spatula or wooden spoon.
• 2. Place the pan on low heat and stir frequently. Be patient. It will take some time to thicken.
• 3. Once the pudding starts to thicken add the vanilla and rose water. Keep stirring.
• 4. Once it comes to a boil take off the heat. Add the raisins and nuts and mix them in quickly. Remove the pudding from the pan and put it in a container. At this point the pudding will still be runny, it will thicken as it cools.