Sweet Semolina Kesari with Fruit Salad and Cream

Ingredients

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

• 3 tbsp ghee
• 125g/4½oz coarse semolina
• ½ tsp ground cardamom
• ½ tsp kesari powder (optional)
• 225g/8oz sugar
• 4 pistachio
• 2 tbsp mango
• 275ml/10fl oz whipping cream
• 1 ripe mango
• 1 nectarine
• 1 clementine
• 10 seedless green grapes
• 1 tbsp glacé apricots

Directions

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

1. Chop the pistachios roughly and set aside. Dice the ripe mango, nectarine and glacé apricots, halve the grapes, and peel and segment the clementine. Put all the fruit in a bowl with the 2 tbsp mango and refrigerate.

2. Heat the ghee in a heavy saucepan over medium heat. Add the coarse semolina and stir for 8 to 10 minutes until golden and fragrant.

3. Meanwhile, dissolve the sugar in boiling water from a kettle, adding it a little at a time, until you have a thin syrup. Keep it hot.

4. Stir the hot syrup slowly into the semolina, taking care as it may splatter. Stir continuously over low heat for 5 minutes until thick and glossy.

5. Stir in the ground cardamom and kesari powder, if using, and cook 1 more minute. Spread the kesari in a shallow dish and let it cool for 15 minutes.

6. Whip the whipping cream in a cold bowl until it holds soft peaks. Cover and chill until serving.

7. Spoon the warm or cooled kesari into four small bowls or glasses and press it level.

8. Spoon the chilled fruit salad over or beside the kesari and top each serving with a spoonful of whipped cream.

9. Scatter the chopped pistachios over the top and serve immediately.