Sweet semolina pudding

Okay, so I really shouldn't have. We were both craving dessert, and I couldn't help but remember the Gorgeous wheat pudding recipe the folks at my favorite food blog had posted recently. Wheat flour pudding, aka aate ka halwa, was a Sunday breakfast staple in our house. Pretty much every household in India has a variation on this pudding..using wheat flour, gram flour, mung flour, or semolina. We made the semolina version tonight, which is a popular temple prasadam, served to God and people alike.

1/4 cup unsalted butter (or ghee/clarified butter, for a more authentic version)
1 cup semolina (or cream of wheat)
1/4 cup almonds, coarsely chopped (use peeled ones if you like, or use golden raisins)
1 cup raw cane sugar
2 cups hot water
2 green cardamom pods, powdered

– Heat the butter in a heavy metal skillet until it melts completely.
– Add the semolina. Turn the heat to low medium, and stir the semolina constantly, for about ten minutes. This is where you need patience. Stir until it gets really toasty and turns a rich gold brown.
– Add the almonds and stir for another few minutes.
– Gently add the hot water, stirring contantly. The semolina will soak it up in seconds.
– Still stirring, add the sugar and the cardamom. Stir until the sugar melts and the halwa gets a sexy caramel glaze.
– Serve warm.
– Add a scoop of vanilla icecream if you dare.

I think I will lay off Jugalbandi  for a few days..the food cravings are killing me! 🙂

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Sweet semolina pudding

  1. bee says:

    what? even if i don't post about food? i will come and pester you daily. my semolina pudding sucks. i'm gonna try it your way. it looks sensational.

  2. sugar and almonds and butter…..that's a winning combination right there. I like the fact that there are just a few ingredients — and I'm trying to imagine the flavor, but I haven't had cardamom (that I know of) so it's a challenge…the picture is delicious! Moist!Yum…*walks to the kitchne for something to munch.*

  3. Purplesque says:

    You mean you were following ALL those blogs without a feed reader? Wow. I'm impressed.

  4. Purplesque says:

    I've spent the last ten minutes thinking how to explain the flavor of cardamom..I can't! It has a strong, very pleasant aroma and is slightly volatile, so its used as a mouth freshener after lunch, either in the raw green form or coated with silver dust and sweetened. I could post pictures for you..try it if you ever can. Its like natural chewing gum/mint, only a thousand times better! Great in both sweet and savory dishes.

  5. Emjay says:

    What a gorgeous photo! Love your bowl! Apropos your reply to Robbie – what is silver dust? (btw – cardamom is yum!).

  6. Purplesque says:

    Its just that..fine silver dust, used for coloring food. We also use ultra-thin silver foil, called vark, for coating special occasion foods and desserts..like this.

  7. Emjay says:

    Oh – that special occasion dessert looks so pretty! Do you eat the vark? (sorry if that is a silly question!).

  8. Purplesque says:

    That's cashew barfi..diamond shapes cut out of ground cashewnuts cooked with butter and sugar. The vark is perfectly edible (the silver film is very very very thin). At some point, we were told that the silver is beaten thin between layers of animal fat..so we quit eating it for the most part. Questions are never silly. 🙂

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