SERVINGS 04

600 ml milk
70 gm semolina roasted
200 gm grated juggery
small piece cinamon stick
pinch of grated nutmeg
pinch of salt
01 tbsp vanila essence
70 gm sultana or raisins
50 gm toasted cashew nuts crushed

1. Heat the milk and juggery in a gentle heat with the cinamon stick until juggery is dissolved in the milk.

2. Add semolina little by little to the milk and stir well.

3. Let the mixture boil for 8-10 minutes stirring constantly till the mixture becomes thick and cook through.Remove from heat.

4. Mix in vanila essence salt nutmeg and sultana.

5. Transfer in to a serving dish, sprinkle with toasted nuts. Serve warm or chilled.
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