Total Time
35mins
Prep 30 mins
Cook 5 mins

My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.

Ingredients Nutrition

Directions

  1. Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
  2. The browning can take approx 10 minutes, shake the pan at times.
  3. Put the browned semolina aside.
  4. Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
  5. Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
  6. You are looking for the consistency of soft mashed potatoes.
  7. Transfer to a serving dish.
  8. Serve hot, warm or cold.

Reviews

(4)
Most Helpful

Made this as part of my Bharainian meal to celebrate the first race of the new F1 2010 season. Delicious, I halved the sugar as we don't have a sweet tooth and they were perfect! Nothing like a traditional dessert we get here in the UK but light and moreish with great textures. I like them best when served cold as their flavour are better appreciated. thanks for sharing this great recipe.

Tulip-Fairy March 14, 2010

A very tasty dessert. It's quite substantial and almost a meal in it's self. Since I always use skim milk I didn't use any water at all, used Splenda for the sugar, Skipped the coconut and ghee/butter. The nuts I dry toasted in the oven. Served at room temp it was lovely.

Annacia February 23, 2009

this is such a beautiful dessert , not only in terms of its taste, but because it is simple and fast to make. i left out the salt and dissolved a few strands of saffron in the milk and it was perfect. thanks for posting.

eatrealfood December 31, 2004

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