Indian Semolina Pudding- My personal recipe 

Winters have got me like, “No, Don’t get up. This is your blanket and this is your zone. There’s no better place than this.” It’s so me all the time. The uneasy, cold breezy, dry winters in the capital is a tough time to rule on but the festive essence round the time fills Indian homes with different sorts of desserts. And that’s obviously the best thing about winters. You get to eat ‘winter-special’ sweets, puddings and what not. 
I hardly leave my bed and when I do, it’s mostly to search for something to eat. I’ve a strange hankering which if arises at midnight leaves me on a treasure hunt. Yeah! Dessert hunt. Having a sweet tooth, desserts are no less than a treasure to me. People have mood swings and I basically have both mood swings and food swings, the latter one being more predominant. 

So, today being a holiday, I thought of giving my blanket an escape from being pressed under me and geared on to make my favorite pudding. (which is one of the best thing I can cook among not so long list of my cooking skills) 

Like always, it was so tasty and this time I thought of sharing it. So here’s the recipe….. 
REQUIREMENTS 

  • Fresh cream milk – half a cup
  • Sugar – 3/4th of a cup, (if u have an intense sweet tooth like I have) or as per your taste
  • Water – 3 cups
  • Cardamon – 2-3 pods split open
  • Saffron threads -3 to 4 strands
  • chopped dry fruits for garnishing( I used almonds, cashew nuts and pistachio nuts) 

METHOD 

  • Take the fresh cream in a pan and heat it until it gets dissolved completely and wait for the first boil. 
  • Now add semolina and stir it gently. Make sure no lumps are formed and the flame is low.(Well… That’s where the difference arises. Normally people use clarified butter to roast the semolina or their choice of butter but I use fresh milk cream instead. The taste and flavor is incredible.) 
  • While you have been roasting the semolina, take a deep vessel or a container. Add water and let it boil. As it starts boiling, add Cardamon and let it boil for 2-3 minutes, keeping the flame low. 
  • Take two table spoon milk in a container and heat it. In it, add Saffron threads and rub it so that the flavor and color is absorbed by the milk. (remove the threads and leave the mixture as it is). 
  • Roast semolina until it becomes golden brown. Keep stiring the mixture all this while. 
  • Now take off the Cardamon from the water (you can do this by filtering it with a seive). 
  • Pour the water solution into the pan. And carefully mix it. Keep the flame medium and let it boil for 2-3 minutes until the mixture becomes concentrated.
  • Also add the Saffron-milk mixture to give it a special flavor and color. Stir it well and turn off the flame. 

Your semolina Pudding is ready!! Do not forget to garnish it and make it more presentable and tasty by topping it with dry fruits. 

 Now groove on and enjoy your winter’s treat! 

Do comment if you have your own personal recipe. I would love to give it a try. After all, I’ve no idea when I might get my next Food swings

4 thoughts on “Indian Semolina Pudding- My personal recipe ”

  1. My God, I had to Google that word. It did sounded like a missile at first. But yes, I have never eaten semolina the way you cooked.. and I must say, it smelled delicious on my imaginative palate.

    Like

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