Semolina Pudding is very easy to make dessert and can be made within 15 minutes. It tastes so delicious and kids would love it. Semolina pudding is referred as 'Kesari' in South India. This version of pudding has milk and it definitely tastes better than the 'no milk' version. It is creamy and does not get dry in a while.
Though kesari is easy to make dessert, it can go wrong in so many ways. It is important to use right quantity of water / milk to get it the right consistency. Otherwise you will end up having a thick gooey mass :) yeah, experience speaks. This is one the desserts I often make when we have sudden guests at home.
1 Tablespoon Ghee
1 Cup water
1 Cup Full cream Milk
1/4 Cup Sugar
2 Green Cardamom Split open
a pinch of Orange / yellow food color (optional)
Blanched almonds and raisins for serving
2. In a separate pan, add ghee. When the ghee melts , add semolina and roast it till it is golden. Keep the flame low and roast. Otherwise semolina burns very quickly
3. Once it is roasted, add the previously boiled milk, water, sugar mixture (prepared from step 1). Stir well so that there are no lumps
4. Let it simmer for 3 minutes or until all the milk evaporates
5. Serve warm topped off with almonds and raisins
Though kesari is easy to make dessert, it can go wrong in so many ways. It is important to use right quantity of water / milk to get it the right consistency. Otherwise you will end up having a thick gooey mass :) yeah, experience speaks. This is one the desserts I often make when we have sudden guests at home.
Ingredients
1/2 Cup Semolina / Sooji / Rava1 Tablespoon Ghee
1 Cup water
1 Cup Full cream Milk
1/4 Cup Sugar
2 Green Cardamom Split open
a pinch of Orange / yellow food color (optional)
Blanched almonds and raisins for serving
Directions
1. In a pan, add water, milk and sugar, green Cardamom. Mix well with a spoon. Heat the mixture on medium flame. Bring it to boil. Switch off the flame. Mix food color to the milk. Set aside
2. In a separate pan, add ghee. When the ghee melts , add semolina and roast it till it is golden. Keep the flame low and roast. Otherwise semolina burns very quickly
3. Once it is roasted, add the previously boiled milk, water, sugar mixture (prepared from step 1). Stir well so that there are no lumps
4. Let it simmer for 3 minutes or until all the milk evaporates
5. Serve warm topped off with almonds and raisins
No comments:
Post a Comment