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. The pudding is made by roasting semolina in butter or ghee until golden, then cooking it with milk, sugar, and flavorings like cardamom or saffron. The result is a smooth, velvety pudding that can be enjoyed warm or cold.
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:
- 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, as this will affect the taste of the pudding. The roasting process is crucial for developing the flavor and preventing a grainy texture.
- Heat Milk: In a separate saucepan, heat the milk until it’s just about to simmer. You don’t want it to boil, but it should be hot enough to cook the semolina evenly. Using hot milk also helps to prevent lumps from forming when you add it to the roasted semolina.
- Add Milk to Semolina: Gradually pour the hot milk into the roasted semolina, stirring continuously to prevent lumps. It’s important to add the milk slowly and stir constantly to ensure a smooth consistency.
- 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. If using saffron, you can soak the strands in a tablespoon of warm milk for a few minutes before adding them to the pudding. This will help release the color and flavor.
- Cook to Desired Consistency: Continue to cook, stirring frequently, until the pudding thickens and reaches your desired consistency. It should be creamy and smooth, similar to a thick porridge. The cooking time will depend on the heat and the amount of liquid, but it usually takes about 10-15 minutes.
- Add Rose Water (Optional): If using, stir in a few drops of rose water for a floral aroma. Rose water is a common ingredient in Indian desserts and adds a delicate fragrance to the pudding.
- 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 or at room temperature. You can also chill the pudding and serve it cold.
Tips and Notes:
- Roasting Semolina: Roasting the semolina properly is crucial for achieving a nutty flavor and preventing a grainy texture. Keep a close eye on it and stir continuously to avoid burning.
- 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. You can also use other sweeteners like honey or jaggery.
- 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.
- Serving Suggestions: This semolina pudding can be served as a light dessert, a sweet breakfast, or a comforting snack. It’s also a popular offering during religious festivals and celebrations in India.
- Consistency Control: If the pudding is too thick, you can add a little more milk to thin it out. If it’s too thin, you can cook it for a few more minutes to thicken it.
- Ghee vs. Butter: Ghee is clarified butter and has a richer, nuttier flavor than regular butter. It’s commonly used in Indian cooking and adds a unique flavor to the pudding. However, you can use regular butter if you don’t have ghee.
- Cardamom vs. Saffron: Cardamom and saffron are both aromatic spices that are commonly used in Indian desserts. Cardamom has a warm, slightly citrusy flavor, while saffron has a floral, slightly bitter flavor. You can use either spice or a combination of both.