Ingredients:
1 cup medium fine semolina
3 cups thick coconut milk
1 cup sugar
4 ounces ghee or 4 ounces butter
1/4 teaspoon ground cardamom
3 eggs, separated
2 -3 tablespoons sesame seeds
1 pinch salt
Directions:
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.
Servings: 12
Time preparation: 10 min.
Time total: 85 min.