Chef Sunil Somanathan at 25˚55˚ Café Bistro
‘This is a simple Indian dessert that I hold very close to my heart, blended with a few contemporary twists and unique presentation. Semolina is easy to find in Dubai’s supermarkets. For this recipe, use the roasted semolina found in the Indian ingredients section.’
For the semolina cakes
½ cup semolina
1 cup hot water
1 cup of sugar
1-2 tbsp chopped cashew nuts
¼ teasp cardamom powder
¼ cup hot milk
A pinch of saffron
For the sauce
4 tbsp unsalted butter
1 cup dark brown sugar
¾ cup whipping cream
1 tbsp vanilla extract or a few vanilla seeds
2-3 tbsp ghee (clarified butter)
½ banana, sliced, to serve
1 Melt the butter in a pan and add the brown sugar. As it starts to melt, whisk in the cream and cook for a few minutes, until the texture is creamy.
2 Add the vanilla extract or seeds and reduce the heat. Then add the ghee.
3 In a separate pan, toast the cashew nuts, then remove and set aside.
4 Use the same pan to toast the semolina. Once it starts to turn brown, add the water. Allow the mixture to cook until it’s smooth with no lumps.
5 When the semolina is cooked, add the sugar and the cashew nuts.
6 Add the saffron to the hot milk, then add this to the semolina mixture.
7 Pour the mixture into ramekins or moulds and allow to set. Arrange the sliced banana on a plate, place the semolina cake on top, and serve topped with warm butterscotch sauce.