Indian Semolina Pudding with Strawberry Sauce

Baking and Desserts | Indian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Indian semolina pudding with strawberry sauce

Ingredients

Semolina - ⅓ cup
Sugar - 4 tablespoons
Coconut Milk - 8 fl oz
Rose water - ½ teaspoon
Cardamom - 1 piece
Strawberry - 3.5 oz
Butter - 1 teaspoon
Chopped almonds - to taste
Unsalted peanuts, shelled - to taste

Step by Step guide

Step 1

Cut the strawberries in half and remove the stems. Combine the strawberries and 2 tablespoons of sugar in a saucepan, place over medium heat, and cook for about 5–7 minutes until the strawberries are soft. Cook until the strawberry syrup thickens. Remove from heat and cool to room temperature. Divide into serving dishes.

Step 2

Heat a skillet. Melt the butter on the heated surface, add the semolina, and fry, stirring constantly, until golden brown for about 5–8 minutes. Do not overcook, or the semolina will taste bitter.

Step 3

Bring the coconut milk to a boil in a heavy-bottomed pot, stirring to prevent the milk from burning. Add 2 tablespoons of sugar and the crushed cardamom pod. Reduce the heat to low and gradually sprinkle in the semolina while stirring continuously. Cook until thickened, whisking the mixture quickly. Stir in ½ teaspoon of rose water, ground pistachios, and almonds. Remove from heat when the mixture becomes very thick and sticky. Remove the cardamom pod. Cool to room temperature. Spoon over the strawberries in serving dishes, cover with plastic wrap, and refrigerate overnight.