About this recipe:This is an Indian semolina pudding. My mum taught me how to make it, before I was married, but I had never made it on my own until my son started asking for teats after dinner. I made it for him once and he loved it, so now he always helps me to make - and eat - it!
3 tablespoons ghee or butter
1 teaspoon ground cardamom
170g suji (semolina)
2 tablespoons raisins
2 tablespoons cashew nuts
350ml full fat milk
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Method Prep:5min › Cook:15min › Ready in:20min
Heat ghee in a wok. Add cardamom and heat for a few seconds in medium heat. Add semolina and heat for a few minutes in a low-medium heat, constantly stirring. Add sugar, half the raisins and half the cashews. Heat for a few more minutes on low-medium heat.
Add water and milk. Mix well and heat until you get the desired consistency (usually like a watery dough or thick pudding).
Garnish the top with the remaining cashews and raisins. Serve either hot (preferred) or cold.
Recipe and instructions excellent . Being a diabetic I exchanged the sugar for 4 x heaped tbsp of granulated sweetener and this was just right for my taste. Again thanks for sharing excellent recipe. - 09 Jan 2014