Sweet Semolina Confection

Ingredients

• one pound of sugar
• one pound of “ghee” or butter
• a phial of strong rose water
• the “soojee” or semolina extract
• the almond paste
• rose water to taste

Method

1. 1

   Melt the butter in a stewpan, pour in the semolina, keep on a gentle fire, and stir constantly for five minutes.

2. 2

   Add the sugar and continue boiling and stirring for another five minutes.

3. 3

   Then add the almond paste and boil until the mixture becomes translucent.

4. 4

   When about half cooked, add the rose water to taste.

5. 5

   Pour into small buttered saucers, and when cool, wrap in tissue paper and keep in a dry place.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 13. The excerpt below is the record exactly as published.

ne pound of “ ghee ” or butter, and a phial of strong rose water (not “utthur” of roses). Melt the butter in a stewpan, pour in the “ soojee ” or semolina extract, keep it on a gentle fire, and stir constantly for five minutes. Now add the sugar, and continue boiling and stirring for another five minutes, when put in the almond paste, and go on boiling till the mass becomes translucent, assaying frequently, until you find that a small portion of the mixture, cooled on a plate, does not adhere to the knife when cut, this being a sign that it is done. When about half cooked, add the rose water to taste

Cook this with the app: pantry check, scaling, and the assistant.