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Semolina pudding Recipe

Written on Friday, July 22, 2016 | 8:41:00 AM



Serves : 4 – 5 servings 

Ingredients : 
1)  MILK 500ml (18fl oz)

2)  EVAPORATED MILK 1 × 400ml (14fl oz) can

3)  SUNFLOWER OIL 50ml (2fl oz)

4)  BUTTER 125g (4½oz)

5)  FINE SEMOLINA 100g (3½oz)

6)  WHITE SUGAR 100–150g (3½–5½oz), or to taste

7)  WATER 100–150ml (3½–5fl oz)

8)  GROUND CARDAMOM ¼ teaspoon, or to taste

9)  VANILLA EXTRACT a few drops

10)  ROSEWATER 1–2 teaspoons

11)  FRESH ROSE PETALS 5–6, to decorate (optional)

FOR THE DECORATION
1)  GHEE OR OIL 1–2 tablespoons

2)  SKINNED PISTACHIOS 15–20

3)  UNSKINNED ALMONDS 8–10, diagonally sliced about 2mm (1/16 in) thick

4)  SUNFLOWER SEEDS 2 teaspoons OR BROKEN CASHEW NUTS 8–10, toasted

5)  GREEN OR GOLDEN SULTANAS 20–30


Preparation Method :
- First prepare the decoration. Heat the ghee or oil in a pan until medium–hot, then add the remaining ingredients and stir from side to side, until the cashews, if using, become pale brown. (Nuts burn easily, so take care.)

- Tip the mixture into a sieve and toss a few times to release the heat. Transfer to a plate lined with kitchen paper and leave to cool. (I always prepare more than necessary because I can’t resist having a nibble.)

- Pour the 2 milks into a saucepan and bring to the boil. Set aside to cool.

- Put the oil and butter into a saucepan over a medium heat. When the butter is fully melted and starts to bubble, add the semolina, stirring regularly to prevent it sticking and burning. As soon as it becomes a nice ivory colour, take the pan off the heat for 30 seconds or so, still stirring gently.

- Carefully pour in the cooled milk, stirring constantly until free of lumps, then return to the heat.

- Add the sugar and measured water, heat, stirring for about 6–8 minutes, until the sugar has dissolved, taking care that the thickened mixture doesn’t stick and burn on the bottom. Taste to check if the semolina is cooked, and adjust the consistency with more milk or water, or even single cream if you wish. The semolina should be of a pouring consistency, but will become 3 or 4 times thicker as it cools.

- Once you think it’s ready, beat in the cardamom, then stir in the vanilla and rosewater. Taste and adjust as necessary.

- Transfer the semolina to a serving dish and sprinkle with the fried nuts and sultanas.

- Enjoy cold or at room temperature, scattered with a few fresh rose petals if you wish.

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