Place the semolina and milk in a saucepan, stirring over a moderate heat until it comes to the boil. Add the sugar, food colouring, ghee and cardamom. Turn the heat down and allow to simmer until reduced by half. Remove from the heat and whisk in the evaporated milk.Pour into a deep pudding bowl, sprinkle over the flaked almonds and leave to cool. Serve chilled.Recipe reprinted with permission of Snowflake. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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