Creamy Semolina Pudding Recipe

This recipe creates a creamy and comforting semolina pudding, similar to a lighter, smoother version of the Indian dessert Suji Halwa. It’s a simple dessert with a delicate sweetness and smooth texture, perfect for a light treat or a comforting end to a meal.

Ingredients:

• 1/2 cup semolina (suji)
• 1/4 cup unsalted butter (or ghee)
• 2 cups milk (whole or 2%)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 teaspoon cardamom powder (or a pinch of saffron strands)
• Optional: A few drops of rose water
• Optional: Chopped nuts (almonds, cashews, pistachios) for garnish
• Optional: A pinch of nutmeg for garnish
• Optional: A sprinkle of cinnamon for garnish

Instructions:

1. Roast Semolina: In a medium saucepan, melt the butter (or ghee) over medium heat. Add the semolina and roast, stirring continuously, until it turns light golden brown and releases a nutty aroma, about 5-7 minutes. Be careful not to burn it.
2. Heat Milk: In a separate saucepan, heat the milk until it’s just about to simmer.
3. Add Milk to Semolina: Gradually pour the hot milk into the roasted semolina, stirring continuously to prevent lumps.
4. Add Sugar and Flavorings: Add the sugar and cardamom powder (or saffron) to the semolina mixture. Stir well and cook over low heat until the sugar dissolves.
5. Cook to Desired Consistency: Continue to cook, stirring frequently, until the pudding thickens and reaches your desired consistency. It should be creamy and smooth.
6. Add Rose Water (Optional): If using, stir in a few drops of rose water for a floral aroma.
7. Garnish and Serve: Pour the semolina pudding into serving bowls. Garnish with chopped nuts, a pinch of nutmeg, or a sprinkle of cinnamon, if desired. Serve warm.

Tips and Notes:

• Roasting Semolina: Roasting the semolina properly is crucial for achieving a nutty flavor and preventing a grainy texture.
• Milk Temperature: Using hot milk helps to cook the semolina evenly and prevent lumps.
• Sugar Adjustment: Adjust the amount of sugar to your taste preference.
• Flavor Variations: You can add other flavorings like vanilla extract, lemon zest, or orange zest to the pudding.
• Nut Variations: You can use different types of nuts or omit them altogether.
• Storage: Store any leftover pudding in the refrigerator for up to 3 days. Reheat gently before serving. You may need to add a little milk to loosen it up.