Thursday, June 23, 2011

Semolina Pudding

''Very easy to make Indian style pudding which is nice served either warm or cold''.

Ingredients: makes 4-5 servings
1 cup semolina
2 cups boiling water
1 cup brown sugar (or more if u like it more sweeter)
2 tbsp butter
1 tsp vanilla essence
1/4 cup dessicated coconut
handful raisins
In a skillet melt the butter and roast the dessicated coconut and raisins till golden. 
Remove the dessicated coconut from the skillets draining excess oil in to the skillet.
In the same pan, add in the semolina and lightly roast in low heat for 2-3 minutes until the rawness goes away.
Then add boiling water to the semolina and keep stirring to make sure to avoid lumps from forming. 
Cook the semolina for 2-3 minutes while stirring. You can check whether its cooked by touching the semolina with finger tips to make sure its soft. Also semolina will not stick to the walls of the skillet but will gather in a mass when cooked.
Add this moment add in the sugar by sprinkling all over. Keep stirring to mix well until sugar dissolves in to the semolina.
Add in vanilla and roasted coconut and raisins. Mix well. 
Transfer the mixture to a pie dish or individual ramekins and smooth the semolina mixture over with a back of a spoon. Garnish with roasted nuts if u like.
Serve warm or keep refrigerated and serve cold.

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