1 hr 25 mins
1 hr 15 mins
This comforting dessert from Burma is being posted untried for ZWT II. The resulting pudding is much thicker than what Americans associate with pudding and is cut into bars and served in slices. The idea of using semolina in a dessert intrigues me so I look forward to trying it myself soon.
My Private Note
Units: US | Metric
- 1Place the semolina in a large and heavy saucepan.
- 2Stir in the coconut milk gradually, keeping the mixture free from lumps.
- 3Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
- 4When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
- 5Add salt and ground cardamom and mix well.
- 6Beat in the egg yolks, one at a time.
- 7Stiffly beat the egg whites and fold in .
- 8Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
- 9Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
- 10Sprinkle liberally over semolina mixture.
- 11Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
- 12Cool in the dish, then cut into large diamond-shaped pieces.
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Nutritional Facts for Semolina Pudding (Burmese)
Serving Size: 1 (110 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 367.2
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 18.0 g
- Cholesterol 77.2 mg
- Sodium 67.9 mg
- Total Carbohydrate 33.4 g
- Dietary Fiber 2.3 g
- Sugars 21.3 g
- Protein 5.6 g