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.