golden semolina pudding Recipe
I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always go down well at the end of a meal with a splash of cream and if there are any leftovers have it with a cup of tea the next day.
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
Ingredients
350g semolina (coarse grain)
350g caster sugar
400ml coconut milk
1 teaspoon salt
2 large free-range eggs, beaten
600ml water
125ml groundnut oil
1 tablespoon white poppy seeds
Directions
Pour the semolina into an oven tray or large frying pan, roast over moderate heat or under a grill for 5-10 mins, stirring frequently, until it has turned golden in colour. Keep a close eye to avoid burning it. Remove from the heat and pour into a large saucepan.
Add all the other remaining ingredients to the saucepan and mix well with a whisk to avoid lumps. On high heat bring the mixture to a boil, stir continuously. You will notice the mixture beginning to thicken and when you see the first signs of bubbles on the surface, turn the heat down to low.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it is hard work stirring so have an extra pair of hands in the kitchen to help.
Continue to cook on low heat for 8-10 mins until the mixture start to clump together, and come away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven proof dish approximately 22 cm in diameter which has been greased with oil then smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under a hot grill for 8-10mins until the top is golden and some cracks appear on the surface. Let it cool completely and serve at room temperature.
Add all the other remaining ingredients to the saucepan and mix well with a whisk to avoid lumps. On high heat bring the mixture to a boil, stir continuously. You will notice the mixture beginning to thicken and when you see the first signs of bubbles on the surface, turn the heat down to low.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it is hard work stirring so have an extra pair of hands in the kitchen to help.
Continue to cook on low heat for 8-10 mins until the mixture start to clump together, and come away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven proof dish approximately 22 cm in diameter which has been greased with oil then smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under a hot grill for 8-10mins until the top is golden and some cracks appear on the surface. Let it cool completely and serve at room temperature.
Comments
Comments: 6 |
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swaroop tagore says :
i tried this recipe it never came well. i used clarified butter in the same measurement of groundnutoil.the taste was superb.i think the poppy seeds are not at all required and no need to place in grill for 10 min at 250 degrees.the cracks appeared, poppy seeds were raw still the taste is very similar to the sweet indian dish called Rava (semolina) kesari.yet this is a very tasty sweet.thanx do go thru my earlier comments and reply.thanx.
Posted on: 27 March 2010 - 9:43am
swaroop tagore says :
can clarified butter be used instead of groundnut oil? do i sprinkle poppy seeds on the surface of cake tin or just add poppy seeds in the mixture? please clarify
Posted on: 14 March 2010 - 11:38pm
swaroop tagore says :
u have not mentioned the grill temperature will u please clarify? thanx much.
Posted on: 12 March 2010 - 7:25am
startcooking says :
I can't wait to try this recipe! It looks moist and delicious and I love anything with coconut milk! Cheers
Posted on: 8 September 2007 - 6:29pm
