Home › Desserts

Semolina Pudding

Share

Semolina Pudding (Umair Moshin/flickr)
enlarge image

Semolina Pudding (Umair Moshin/flickr)

A slightly sweet stovetop confection from South India.

Serves 6.

Ingredients

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

Directions

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)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.