Semolina Pudding

Semolina Pudding (Umair Moshin/flickr)
Semolina Pudding (Umair Moshin/flickr)

Serves 6.


185 g/6 oz/3/4 cup sugar
300 ml/10 fl oz water
60 ml/2 fl oz milk
1/4 teaspoon saffron strands
125 g/4 oz ghee
90 g/3 oz/1/2 cup medium semolina
2 tablespoons sultanas (golden raisins)
2 tablespoons slivered almonds
1 teaspoon ground cardamom


Bring first 4 ingredients to the boil in a saucepan, stirring until sugar dissolves. Set aside. In a heavy-based pan melt the ghee and fry the semolina over low heat, stirring all the time, until golden. Add the syrup, sultanas, almonds and cardamom and stir over medium heat until mixture thickens and leaves sides of pan. Pour into a shallow dish. Serve warm or cold, with or without cream. This pudding is usually served with a disc of deep-fried bread, puri, which has itself been fried in ghee. It may be served at the beginning of a meal instead of at the end. The pudding can also be served cold cut into diamond shapes.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)