Place the semolina in a large and heavy saucepan.

Gradually stir in the coconut milk, ensuring no lumps form.

Add the sugar and place over medium heat.

Bring the mixture to a boil, stirring constantly to prevent sticking.

Reduce heat and add a small amount of ghee or butter at a time, continuing to cook until the mixture becomes very thick and pulls away from the sides of the pan.

Add salt and ground cardamom, mixing well to combine.

Beat in the egg yolks one at a time, ensuring each is fully incorporated.

In a separate bowl, stiffly beat the egg whites.

Gently fold the beaten egg whites into the semolina mixture.

Pour the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish.

Smooth the top of the pudding.

Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until golden brown.

Sprinkle the toasted sesame seeds liberally over the semolina mixture.

Bake in a moderately slow oven at 320-325°F (160-163°C) for 45 minutes to 1 hour, or until well risen and golden brown.

Remove from the oven and allow to cool in the dish.

Once cooled, cut into large diamond-shaped pieces and serve.