1. Boil the milk in a thick bottomed sauce pan.
2. Lower the heat and sprinkle semolina, little at a time, stirring the all the time, till all the semolina is added.
3. Continue to cook for 3 more minutes.
4. Add sugar and cook for 2 more minutes.
5. Add essence, cashew nut and raisins.
6. Pour in mould. Cool and chill in refrigerator.
7. Turn on to a serving plate and serve with coconut sauce.

For Coconut Sauce:

1. Mix custard powder with 1 Tbsp of coconut milk.
2. Add to the remaining milk and mix well.
3. Place on fire and cook stirring till it thickens to the consistency of thick cream.
4. Add sugar, cook for one more minute.
5. Cool and chill in the refrigerator. Serve cold.

Serves: 8 to 10