361 – Indian Semolina Pudding (Kesari Bath) Recipe / حلوى السيمولينا

Feb 24, 2015 | Indian, International Recipes

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Ingredients :

  • 1 cup semolina
  • 1/4 cup raw almonds
  • 1/4 cup raw cashews
  • 1/4 cup raisins
  • 1/4 teaspoon ground turmeric
  • 1 cup white granulated sugar
  • 3/4 cup ghee (or vegetable oil)
  • 2 cardamom pods
  • Large pinch of saffron threads
  • 2-3 cups boiling water

Directions :

Step 1: Preparing the Ingredients
1- Peel the cardamom pods, remove the inside seeds, and crush them finely. You can also use 1/4 teaspoon of ready ground cardmom instead.
2- Coarsely chop the almonds and cashews (into medium sized chunks).
3- Boil water and keep it at hot / boiling temperature while you are preparing the rest of the ingredients.

Step 2: Roasting the Ingredients
1- Add 4 teaspoons of ghee (or vegetable oil) to a large curved pan and heat on medium heat.
2- Add the chopped cashews, almonds, and raisins. Roast until the cashews have a golden color and the raisins are puffed up.
3- Lower the heat to low.
4- Add the semolina to the pan and mix well. Cook the semolina on low heat, stirring constantly, for around 5 minutes.
5- Add the turmeric powder and mix well. Cook for another 5 minutes or until the semolina get a deep golden color.

Step 3: Cooking the Semolina
1- Add 2 cups boiling water to the pan and mix with the semolina. Keep stirring constantly, you will notice that the semolina absorbs the water.
2- Check if the semolina is cooked by rubbing a little bit of it between your fingers. If it feels smooth then it’s done, if it is still a bit rough, add a little bit of boiling water and continue stirring and cooking the semolina. You can also taste the semolina – when it is ready, it feels cooked and not raw.
3- The semolina should absorb all the water needed for it to be cooked.
4- Once the semolina is cooked, add the sugar to it and mix well. Continue cooking and stirring constantly – for around 10 minutes. The semolina should form a lump leaving the pan.
5- Add the crushed (or powdered) cardamom and the saffron threads (crushed between your fingers). Mix well and cook for another 2-3 minutes.
6- Serve immediately hot, warm, or cold. You can add butter or oil to a bowl, pack it with the semolina pudding, then flip it on a plate to get a nice dome. Decorate with chopped nuts.
Bon appetit!

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