Semolina Pudding (Burmese)

1. 1

   Place the semolina in a large and heavy saucepan.

2. 2

   Stir in the coconut milk gradually, keeping the mixture free from lumps.

3. 3

   Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).

4. 4

   When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).

5. 5

   Add salt and ground cardamom and mix well.

6. 6

   Beat in the egg yolks, one at a time.

7. 7

   Stiffly beat the egg whites and fold in .

8. 8

   Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.

9. 9

   Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.

10. 10

    Sprinkle liberally over semolina mixture.

11. 11

    Bake in a moderately slow oven 320-325u00b0F for 45 minutes to 1 hour or until well risen and golden brown.

12. 12

    Cool in the dish, then cut into large diamond-shaped pieces.

* Per serving · 4 servings · Values may vary.

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