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Ingredients
- 1/2 c. raw peanuts
- 2 c. semolina (soojee or Cream of Wheat)
- 2 c. sugar
- 2+1/2 c. fresh coconut cream or canned
- 1/2 t. salt
- 2 eggs, beaten
- 3 c. water
- 1/2 c. corn or peanut oil
- 1/2 c. raisins
- 2 T. white poppy seeds
Details
Servings 8
Preparation
Step 1
1. Soak the whole, raw (unroasted), skinless peanuts in warm water for 30 minutes. Drain well and cut the peanuts into slivers.
2. Toast the semolina in a dry skillet, stirring continuously over moderate heat until light brown, 2 to 3 minutes.
3. Mix the semolina, sugar, coconut cream, salt, eggs, water, and oil together in a pan. Mix well and let stand for 30 minutes.
4. Bring to a boil and cook over moderately low heat for about 20 minutes, stirring continuously, until the mixture comes away from sides of the pan. Stir in the raisins at this time.
5. Put the mixture into a rectangular flameproof dish and smooth the surface. Sprinkle the peanuts and then the poppy seeds over all.
6. Place the dish in a broiler and brown the top or about 3 minutes to toast the peanuts and poppy seeds.
7. Serve at room temperature.
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