In a non-stick pan, roast the semolina for a few minutes and set aside.
Then melt the butter in the pan, add the roasted semolina and cardamom and mix well. Add the water, mix in the sugar and vanilla.
Heat until thickened, stirring well so it doesn't stick. When the mixture comes away from the pan: it's ready!
Flatten with a spatula into a rectangular dish, or small financier molds. Put in the fridge for at least 1 hour and 30 minutes.
Turn out or cut into squares or rectangles.
A recipe for an Indian semolina-based dessert, digestible and nutritious, recommended in ayurveda for regeneration.
