Semolina Pudding (Burmese)

Recipe by justcallmetoni
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the semolina in a large and heavy saucepan.
  • Stir in the coconut milk gradually, keeping the mixture free from lumps.
  • Add 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.).
  • When 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).
  • Add salt and ground cardamom and mix well.
  • Beat in the egg yolks, one at a time.
  • Stiffly beat the egg whites and fold in .
  • Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
  • Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
  • Sprinkle liberally over semolina mixture.
  • Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
  • Cool in the dish, then cut into large diamond-shaped pieces.
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