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125g butter
1 ½ cups semolina
Braise butter and semolina together. Don’t make it pink.
Beat together 1 egg and 1 cup milk and add to semolina mixture.
1 can coconut milk, ½ tsp elachi powder, 1 tsp saffron beat well and add to semolina mixture.
Cook on low heat until it gets thick.
Now add 1 big tin of crushed pineapple with syrup.
Cook a little and serve with grated coconut.
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