1 cup (250ml) semolina
1 cup (250ml) plant spread or vegan butter
2 small cinnamon sticks
3 cardamom pods
2 cups (500ml) almond milk
1/4 cup (60ml) brown sugar or 1/2 cup jaggery or sweetener of your choice
yellow vegan food colour
Orley Whip cream (non-dairy)
1/4 cup chopped almonds, coloured as per your preference.
Melt the vegan plant spread in a pot on low-medium heat. Add the cinnamon sticks and cardamom pods.
When the butter is completely melted, add the semolina. Stir with a spoon until the mixture becomes fragrant and starts to brown. Lower the heart or remove the pot from the stove.
Pour in the almond milk. Use a whisk to mix initially to prevent lumps from forming. Place the pot back onto the stove. Turn up the heat to medium. Add the sugar and food colour. Continue to stir with a spoon until the mixture leaves the pot, about 12 to 15 minutes. When cooked, turn off the heat.
Serve with cream and almonds.
Note:
– I like to whip the Orley Whip to thicken a bit before serving.