This month we’re bringing you a suitably autumnal pudding as made in the village of Supi in the hills of the Binsar Sanctuary, to warm you up of an evening as the nights draw in.
4 small cups of warm milk/ water (milk may be replaced by water ) | 1 cup semolina | 2 heaped table spoons of sugar | 1 tbsp Margarine | 1-2 tbsp crushed almonds ( optional ) | 1 – 2 tbsp raisins ( optional )
1.In a frying pan heat the margarine, add the semolina and brown (be careful not to burn the semolina , this process would take under a minute ).
2.Pour in the milk and add the sugar and raisins. Bring to a boil, and simmer for about 5- 7 minutes. Please note: some people like a runny consistency and others like it a more solidified. This depends on the ratio of semolina to milk.
3.Decorate with the chopped nuts if you wish and the Semolina Pudding is ready to serve. This desert may be served hot or cold.
NBs from Lucy in the UK:
I used butter, and light soft brown sugar (which adds a little “extra” to the flavour).
Reading the recipe in a hurry, I stirred two tablespoons of ground (crushed) almonds into the mixture as it was cooking and decorated with chopped almonds once on a plate. You could leave the ground almonds out, but they didn’t detract at all.
My version was fairly “dry” as the photo shows; I used the 4 cups of milk and added hot water as I stirred – I expect different brands/coarseness or otherwise of the semolina makes it more or less absorbent.
I wonder if flavouring the milk with cardamom or another spice might be tasty.
This is a very quick and easy dessert, and very delicious – it’s sweet but not too much so. Highly recommended!