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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

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

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