Name: Semolina brittle (Topped with pistachio and sea salt)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 7–8
Cuisine: Pakistani
Ingredients: 250 g/9 oz/1½ cups fine semolina; 2–3 tbsp ghee, plus extra for greasing; ½ tsp saffron threads; 2 tbsp finely sliced pistachios; 250–300 g/9–10½ oz/1¼–1½ cups caster (superfine) sugar; 2–3 cardamom pods, ground; ½ tsp Maldon salt; about 25 ml/1 fl oz/2 tbsp water

Preparation info

Serves
7–8

Difficulty
Easy
Ready in
25 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

My Dadi’s (paternal grandmother) recipe for these sweets are an unusual way to use semolina. You can top these with pistachios and sea salt as I have, or any nuts you like. The trick is to score the semolina quickly, as the sugar syrup hardens almost instantly, a bit like peanut brittle.

Ingredients

2–3 tbsp ghee, plus extra for greasing
2–3 cardamom pods, ground
250

Method

Line a baking tray with parchment paper and grease with ghee then set aside.

Heat the ghee in a saucepan over a medium heat, then add the ground cardamom and semolina and stir for 2 minutes until aromatic: do not allow to brown. Remove from the heat and set aside.

In another saucepan, add the sugar, saffron and 500ml/17 fl oz/2 cups of water, or enough to just cover the sugar. B