This semolina recipe from Vineet Bhatia takes the classic combination of coffee and walnut and gives it a twist. The recipe uses ghee, which is easily available from good Indian grocery shops
Method
1.
Pre-heat the oven to 170°C/Gas mark 4. Put the semolina in a deep frying pan and dry-roast over a moderate heat until it is very lightly coloured and has a nutty aroma
2.
Stir in the ghee and cook for 2 minutes, then add the warm water and cook until it has been absorbed by the semolina
3.
Stir the coffee into 2 tablespoons of warm water and then add to the semolina, along with the granulated sugar
4.
Cook, stirring, until the mixture has thickened enough to leave the sides of the pan
5.
Meanwhile, scatter the walnuts onto a baking tray and bake in a preheated medium oven for 3-5 minutes or until starting to turn brown and crisp
6.
Crush 4 of them in a bag with a rolling pin, and set aside the other 4 to garnish. Stir the crushed walnuts into the mixture
7.
Spoon onto a greased tray and cool until it solidifies. Cut into 2.5cm squares, garnish with a piece of roasted walnut and gold leaf petals
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