An Indian dessert, Rava Kheer (rhah-wah kbeer) is pleasantly flavoured with rose water, cardamom and nutmeg.
1 pints milk
2 tablespoons semolina
2 tablespoons sugar
1 tablespoon melted butter seeds of
6 cardamom pods, crushed
5 teaspoon grated nutmeg
1 teaspoon rose water
2 tablespoons slivered almonds, toasted
In a medium-sized saucepan, bring the milk and semolina to the boil over moderate heat, stirring constantly. Reduce the heat to moderately low and cook, stirring constantly, for 5 to 7 minutes, or until the mixture is thick.
Stir in the sugar and cook for 5 minutes, stirring constantly, or until the sugar has dissolved and the mixture is very thick. Stir in the butter.
Remove the pan from the heat and stir in the cardamom, nutmeg and rose water. Pour the kheer into a shallow serving dish.
Set the dish aside to cool completely.
Sprinkle the almonds over the top of the dessert and serve immediately.