Shewji (Cream of Wheat Cake) Recipe

Pour semolina into a medium saucepan, toast over low heat about 5 minutes, stirring constantly, until light golden in color. Stir in milk, coconut milk, add sugar, salt. Bring to boil, simmer, stirring constantly, until very thick. Add cardamom, 5 oz. butter. Continue stirring over low heat until the mixture is very smooth and pulls away from pan. Separate eggs, add yolks, beat in vigorously. Beat whites to soft peaks, then fold into batter. Pour batter into buttered 8" cake pan, sprinkle the top with sesame seeds. Bake at 325°F for 1 1/4 hours, or until firm. Dot remaining butter over top, let cool in pan. cut into diamond shapes for serving.