This dish is delicacy in some places of India but where I grew up (Bangalore) this was available in almost every restaurant everyday and every household made it at least once in a week.
Things you need:
Semolina (fine or medium) - 1 cup
Sugar - 1 cup
Water - 2 1/4 cups
Cashew nuts - 5-6 (raw or roasted) cut into small bits
Golden Raisins - 10-12
Ghee/clarified butter - 1/2 Cup melted
Oil - 1 Tbsp (you can skip this and add ghee instead)
Saffron or yellow food color - 1 small pinch
Dry roast the Semolina/Suji/Rava till the aroma is prominent in a pan (I prefer nonstick) that you will be using for cooking. Once done transfer the roasted semolina into a large plate and let it cool. We will be using the same pan again so wipe it down to make sure no semolina is sticking to the pan. Add oil and ghee to the pan and bring it to heat, once the ghee is melted completely add cashew nuts (if you are using roasted cashews then add them just before adding water) roast the cashew nuts until they are golden brown and add the raisins they will just puff up and become a small ball. Once this is done add water to the pan, be careful as you are adding room temperature water into a hot pan so it will sizzle be swift, add the color to the water. Until the water comes to a boil, go back to the plate of semolina and add the sugar to that plate and mix it well so that the sugar blends in with the semolina. Now, when the water comes to a boil bring the plate close to the pan and pour the mixture into the boiling water while continuously stirring the mixture to make sure no lumps are formed. Once all the Semolina and sugar is added to the pan keep stirring for a while, if you think its getting too thick then you can add a little boiling water to it and stir it in. You will notice that the oil and ghee are floating on the top now but don't worry it will get absorbed soon. Switch the heat off after a few minutes of stirring and close the pan with a lid. Let it sit for 4-5 minutes and it is ready to be served.
For variations you can add cut pineapples to the pudding just make sure it is not too sour.
Things you need:
Semolina (fine or medium) - 1 cup
Sugar - 1 cup
Water - 2 1/4 cups
Cashew nuts - 5-6 (raw or roasted) cut into small bits
Golden Raisins - 10-12
Ghee/clarified butter - 1/2 Cup melted
Oil - 1 Tbsp (you can skip this and add ghee instead)
Saffron or yellow food color - 1 small pinch
Dry roast the Semolina/Suji/Rava till the aroma is prominent in a pan (I prefer nonstick) that you will be using for cooking. Once done transfer the roasted semolina into a large plate and let it cool. We will be using the same pan again so wipe it down to make sure no semolina is sticking to the pan. Add oil and ghee to the pan and bring it to heat, once the ghee is melted completely add cashew nuts (if you are using roasted cashews then add them just before adding water) roast the cashew nuts until they are golden brown and add the raisins they will just puff up and become a small ball. Once this is done add water to the pan, be careful as you are adding room temperature water into a hot pan so it will sizzle be swift, add the color to the water. Until the water comes to a boil, go back to the plate of semolina and add the sugar to that plate and mix it well so that the sugar blends in with the semolina. Now, when the water comes to a boil bring the plate close to the pan and pour the mixture into the boiling water while continuously stirring the mixture to make sure no lumps are formed. Once all the Semolina and sugar is added to the pan keep stirring for a while, if you think its getting too thick then you can add a little boiling water to it and stir it in. You will notice that the oil and ghee are floating on the top now but don't worry it will get absorbed soon. Switch the heat off after a few minutes of stirring and close the pan with a lid. Let it sit for 4-5 minutes and it is ready to be served.
For variations you can add cut pineapples to the pudding just make sure it is not too sour.
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