Banana and Semolina Sheera

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150 ml/¼ pint clarified butter
• 125g/5 oz semolina
• 100g/4oz sugar
• 1 medium banana
• 550ml/1 pint milk
• ¼ tsp saffron
• pinch of grated nutmeg
• 1 tbsp sultanas
• 1 tsp cardamom
• 1 tbsp flaked almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the milk with the saffron in a small saucepan over low heat until hot but not boiling. Keep it warm on the lowest heat.

2. Melt the clarified butter in a heavy saucepan over medium heat. Add the semolina and stir for about 8 minutes until golden and fragrant.

3. Mash the banana with a fork until smooth and set aside.

4. Add the warm saffron milk to the semolina a ladle at a time, stirring constantly to prevent lumps, until thick and smooth.

5. Stir in the sugar, mashed banana, sultanas, cardamom and a pinch of grated nutmeg. Cook over low heat for 5 minutes, stirring often.

6. Toast the flaked almonds in a dry frying pan over medium heat for 2 minutes, stirring, until golden. Remove from the pan.

7. Spoon the sheera into bowls, scatter the toasted almonds over the top, and serve warm.