Semolina Pudding Burmese Recipes

Steps:

• Place 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 constantly. (For those familiar, this is similar to how you would make polenta.).
• 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).
• Add salt and ground cardamom and mix well.
• Beat in the egg yolks, one at a time.
• Stiffly beat the egg whites and fold in .
• Turn the mixture into a buttered 8 or 9 inch square 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 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
• Cool in the dish, then cut into large diamond-shaped pieces.