Put milk into a bowl, add 600 ml
water and blend well. Pour into pan and bring to the
boil. Add vinegar and stir till milk
curdles. Drain the mixture through a muslin
bag and leave to drip for an hour or so to make sure the 'cheese' is
fairly dry. Add cardamom and rub to a smooth
paste. Knead in ground semolina.
Make flat oval spices about 5 cm
long from the dough. Mix sugar and water in a pan and
bring to the boil. Add the 'cheese' pieces and cook
for 30 minutes. Add thickened milk and cook for a
few minutes over low heat. Remove to dish and sprinkled with
chopped almonds and glace cherries.
