Semolina flour is a yellow flour made from high protein wheat. Because it stands up well, it is often used to make thick semolina pudding, which is a traditional favourite in the UK and known as Suji ka halwa in India.
Heat a skillet or cast iron frying pan over a medium heat. Add the clarified butter and let it heat for about two minutes, or until it's completely liquefied and covers the bottom of the skillet.
Turn the hob to low and stir the semolina into the hot butter. Cook it, stirring constantly, for about five minutes. Add the cardamom seeds and cashews as you continue to stir.
Stir in the milk slowly as you continue to roast the semolina mixture. The pudding should be a golden brown, but don't allow it to get too brown.
Continue to cook and stir the pudding for a few more minutes, until it reaches the desired consistency.
Mound the semolina pudding in dessert bowls and sprinkle a few cashews on top. Add a spoon and serve the pudding warm.
The semolina pudding can be chilled before serving, but the flavour will be slightly different.
Vary the pudding by adding a few raisins or a bit of cinnamon. You can also garnish the top of the pudding with raisins.
Tips and warnings
- The semolina pudding can be chilled before serving, but the flavour will be slightly different.
- Vary the pudding by adding a few raisins or a bit of cinnamon. You can also garnish the top of the pudding with raisins.
Things you need
- 250 ml (1 cup) semolina flour
- 45 ml (3 tbsp) clarified butter
- 175 ml (3/4 cup) sugar
- 375 ml (1 1/2 cups) milk
- 5 ml (1 tsp) cardamom seeds
- 30 ml (2 tbsp) cashews