Ingredients:

  • 100g fine semolina
  • 42g ghee
  • 1g cardamom powder
  • 200g ripe bananas
  • 100g granulated sugar
  • 350ml warm milk
  • 15g sliced almonds
  • 15g cashew halves

Instructions:

  1. Heat the ghee in a heavy-bottomed pan over medium-low heat. Add the semolina and stir continuously for 6–8 minutes until the suji turns a light golden brown and releases a nutty aroma.
  2. Mash the ripe bananas into a smooth paste. Mix in the sugar and warm milk until the sugar is fully dissolved.
  3. Lower the heat to minimum and slowly pour the banana-milk mixture into the roasted semolina in a steady stream, stirring vigorously to prevent lumps.
  4. Increase heat to medium-low and cook for 5–7 minutes, stirring frequently, until the mixture thickens and begins to leave the sides of the pan. Fold in the cardamom powder during the last minute.
  5. Turn off the heat and fold in the toasted almonds and cashews. Cover with a lid for 2 minutes to allow the steam to finish the softening process.