In a dry
frying pan over medium-low heat, toast the semolina flour, stirring
frequently, until light golden brown, 8-10 minutes. Remove from the heat
and let cool. Stir in the cardamom and salt.
Preheat an
oven to 325F (165C). Lightly butter or oil an 8-by-13-inch cake pan.
In a saucepan
over medium heat, combine the coconut milk, water and palm sugar. Heat,
stirring, until the mixture is smooth and well blended. Gradually pour
in the semolina, whisking continuously to prevent lumping. When the
mixture is smooth, continue cooking and stirring until you have a thick,
dense mixture that pulls away from the sides and bottom of the pan,
about 10 minutes. As you stir, you should be able to see the bottom of
the pan easily. Beat in the ghee or butter, a small amount at a time,
and continue cooking until well incorporated. Remove from the heat and
let cool slightly.
Add the egg
whites and mix thoroughly. Pour the mixture into the prepared pan.
Decorate with the almonds and then sprinkle with the sesame seeds.
Bake until
golden brown and firm to the touch, about 1 hour. Transfer to a wire
rack and let cool completely. Cut into diamonds and serve.
Serves 8
The semolina
(called sooji by the Indians, shwegi by the Burmese), cardamom, and ghee
in this Burmese sweet reflect the Indian influence on local cooking.
