Wednesday, 8 August 2012

Semolina Pudding

Semolina pudding
I have to say that out of all the desserts I make at home Semolina pudding (suji) is the one I make the most. Not only is it my husband's favorite dessert, its actualy so easy to make and tastes absolutely delicious!

This comfort food can be best described as a soft pudding, which has a unique texture only semolina granules can create.

1 cup semolina
3 cups whole milk
1/2 cup granulated sugar
1 bayleaf
1 cardamon
1/4 inch cinnamon stick
1 tbsp toasted almonds to garnish

Heat a pan and add the semolina. Keep on a medium heat and stir gently until some of the semolina becomes slightly toasted. Make sure you are constantly stirring to prevent the semolina from burning.

Add 2 cups of milk, sugar, bay leaf, cardamon and cinnamon stick. Stir frequently until the mixture starts to thicken up and then add another cup of milk. To avoid lumps just use the back of your spoon whilst stirring.

After around ten minutes the mixture should have thickened (if you find it is too thick just add more milk). Take off the heat and pour in to a serving dish.

Garnish with toasted almonds and sprinkle icing sugar on top.