Ingredients
- 400g diced or chopped tomatoes, drained
- 170g semolina
- 100g granulated sugar
- 110g butter or ghee
- 460ml water
- 1 tsp vanilla extract
- Chopped pistachios to garnish
Directions
Step 1
Melt the butter or ghee in a (preferably non-stick) saucepan over medium-low heat. Add the semolina and stir continuously for about 5 minutes until golden. Remove from the heat.
Step 2
In another saucepan combine the drained tomatoes, sugar, water, and vanilla extract. Bring to the boil.
Step 3
Place the semolina back on a low heat and gradually – and carefully - add the boiling tomato mixture to the toasted semolina, stirring continuously to prevent lumps.
Step 4
Cook until the mixture thickens, about 10-15 minutes. Remove from the heat and leave to cool slightly.
Step 5
Pour into a lightly greased dish or small individual bowls. Garnish with chopped pistachios and serve.
