This sweet treat, so light and velvety is a real winner on a balmy summer day to serve around after the main meal or as an afternoon snack. If you serving this to kids, you can even mix colours to make it more inviting!
It is so simple to make this, because you might probably have all the neccessary ingredients in your pantry cupboard rather than having to run to the shops.
Semolina is a good source of vitamin E and B, both are essential for good immunity. Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also it is a nourishing source of energy for kids and adults alike.
It is important that you cook the pudding until it comes to a ball and no longer sticky. This right consistency will give your pudding the velvety texture and firmer squares when it comes to cutting.
What you need to make it:
|Semolina (Rulang/Sooji)||75 g|
|Sugar (white)||150 g|
Let’s make :
- Divide 500ml of milk into two parts.
- Soak semolina in one half of milk
- Keep aside the other half
- In a wide pan add 50g of butter and melt under low flame
- Add the plain half of milk and 150g of sugar and 3 pinches of salt
- Boil until bubbles form on top while stiring continuously
- Reduce heat and add the other half of milk soaked with semolina.
- Add currents.
- Keep stiring until thick.
- The mixture will come together as a ball after 10 – 15 mins.
- Immediately, switch off the flame and pour the mixture into a Pyrex dish rubbed all sides with butter
- Let the pudding cool off and place in the fridge
- Once properly chilled, you can cut it into perfectly dainty squares.
- Serve in a pretty dessert cup