Semolina Pudding

Method

Heat the ghee in a heavy-bottomed pan over medium heat and add the semolina, stirring constantly for 8-10 minutes until lightly golden and fragrant. In a separate saucepan, dissolve the jaggery in water and coconut milk over gentle heat, stirring until fully combined. Slowly pour the jaggery mixture into the roasted semolina whilst stirring continuously to avoid lumps forming. Add the ground dried shrimp, crushed peanuts, and salt, then cook on low heat for 8-10 minutes, stirring frequently, until the pudding thickens and pulls away from the sides of the pan. Transfer to a greased baking dish, smooth the surface, and cool slightly before cutting into diamond or square shapes. Toast the sesame seeds in a dry pan and sprinkle over the pudding before serving warm or at room temperature.