Serves: 7 to 9 / Prep time: 45 minutes / Baking time : 45 minutes to 1 hour
100 grams ghee (ghitheyo)
1/2 cup resins
1/2 cup sea almond (sliced)
1 big onion, sliced
6 piece 2inch pandan leaf
4 cardamom pods
2 piece 3 inch cinnamon stick
1 cup semolina
1 liter full cream milk
1(380 grams) tin condensed milk
130 grams of sugar
1 cup jasmine water ( maafen ) or 1/4 cup rose water
1_In a big pan heat ghee on medium heat, add resins and fry until resins get puffed. Take out to another plate lined with kitchen towel.
2_ In the same pan add the sea almonds and fry. Take out from ghee and transfer on to the same plate. Add onion and fry until translucent, take onto a plate.
3_Add semolina, cardamom, cinnamon, pandan leaf in to the same pan and fry roast the semolina until color becomes little darker. Add milk, condensed milk, sugar and all the fried ingredients, stir and combine everything.
4_ Cook semolina, milk mixture stirring constantly until mixture thickens, when it thickens, add jasmine water, stir and cook to custard consistency. Take the semolina mixture out from heat and leave 15 minutes under a fan to cool little bit.
5_ Line a nine inch cake pan with baking paper, set aside. Pre heat oven to 160° celcius.
6_ Whisk three eggs in a small bowl, add into the semolina mixture and mix vigorously to combine well. Transfer semolina mixture into the prepared baking pan. Using a spoon smooth the top.
7_ Bake for 45 to 1 hour or when a toothpick inserted into the middle it must come clean. The boakibaa must be golden brown. Cool completely before cutting.