-
Put the
semolina in a large and heavy saucepan.
-
Stir in the
coconut milk gradually, keeping the mixture free from lumps.
-
Add the
sugar, put over medium heat and bring to the boil, stirring all the
time.
-
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 leaves
the sides of the pan.
-
Add salt and
ground cardamom and mix well.
-
Beat in the
egg yolks, one at a time.
-
Then stiffly
beat the egg whites and fold in.
-
Turn the
mixture into a buttered 22 cm cake pan or ovenproof dish and smooth the
top.
-
Toast the
sesame seeds in a dry pan over medium heat, stirring constantly, until
they are golden.
-
Sprinkle
liberally over semolina mixture.
-
Bake in a
moderately slow oven 160oC for 45 minutes to 1 hour or until
well risen and golden brown.
-
Cool in the
dish, then cut into large diamond-shaped pieces.
-
Serve as a
sweet snack or as a dessert.