How to Make Semolina Pudding

Semolina flour is a yellow flour made from high protein wheat. Because it stands up well, it is often used in ethnic dishes such as semolina pudding, traditionally known in India as rava.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 cup semolina flour
• 3 tbsp. ghee (clarified butter)
• 3/4 cups sugar
• 1 1/2 cups milk
• 1 tsp. cardamom seeds
• 2 tbsp. cashews
• Dessert bowls
• Spoons

1. Heat a skillet over medium heat. Add the clarified butter and let it heat for about 2 minutes, or until it's completely liquefied and covers the bottom of the skillet.

2. Turn the burner on low and stir the semolina into the hot butter. Cook it, stirring constantly, for about 5 minutes. Add the cardamom seeds and cashews as you continue to stir.

3. Stir in the milk slowly as you continue to roast the semolina mixture. The pudding should be a golden brown, but don't allow it to get too brown.

4. Continue to cook and stir the pudding for a few more minutes, until it reaches the desired consistency.

5. Mound the semolina pudding in the dessert bowls and sprinkle a few cashews on top. Add a spoon and serve the pudding warm.

Tips & Warnings

• The semolina pudding can be chilled before serving, but the flavor will be slightly different.
• Vary the pudding by adding a few raisins or a bit of cinnamon. You can also garnish the top of the pudding with raisins.

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