Coconut Banana Semiya Pudding

1.In a large pan, heat the ghee over medium heat. Add the semiya and roast until golden brown, stirring frequently to prevent burning. This should take about 5-7 minutes.

2.In a separate bowl, whisk together the eggs, sugar, and a pinch of salt until well combined and slightly frothy.

3.Once the semiya is roasted, add the coconut milk and regular milk to the pan. Stir well and bring to a gentle simmer.

4.Slowly pour the egg mixture into the pan while continuously stirring to prevent the eggs from scrambling. Cook for about 5 minutes until the mixture thickens slightly.

5.Add the mashed bananas, vanilla extract, and cardamom powder to the mixture. Stir well to combine all the ingredients.

6.Continue to cook for another 5-7 minutes, stirring occasionally, until the pudding reaches your desired consistency. If it gets too thick, you can add a little more milk to loosen it up.

7.Remove the pan from heat and let the pudding cool slightly before transferring it to serving bowls or a large dish.

8.Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the pudding to set.

9.Before serving, garnish with chopped nuts for added texture and flavor.