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 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! 🙂