Semolina pudding

Rulang/Sooji/Semolina pudding – A Sweet Velvety Pudding

Semolina pudding

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
Butter 50 g
Milk 500 ml
Salt 2 pinches
Raisins 2 tbsp

Let’s make :







Divide it

  • Divide 500ml of milk into two parts.
  • Soak semolina in one half of milk
  • Keep aside the other half

Melt it

  • 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

Add Semolina

  • Reduce heat and add the other half of milk soaked with semolina.
  • Add currents.

Stir it

  • Keep stiring until thick.
  • The mixture will come together as a ball after 10 – 15 mins.

Pour it




  • 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

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
sago pudding

Sago Caramel Pudding – A cooling dessert for Summer!

Sawu, Sago or Sabudana are different names for Tapioca pearls made by using the white part of tapioca root which is starchy and is great for quick boost of energy.  It has an amazing  cooling effect on health issues caused by excess body heat such as: burning sensation while passing urine or inflamation on the eye lid called “Sty”.

This sago pudding is an ideal dessert in the summer season.  It’s the best way to reap all its health benefits while enjoying a yummy treat!  To enhance the taste and appearance, I added caramalised sugar which resulted a tempting golden brown colour with a glistening outer layer.

Sprinkle a handful of cranberry, golden sultanas, cashews or almonds on the top, before placing in the fridge.

Sago seeds

What you need:




Sago seeds  (small) 1/2 cup
Water 1 1/2 cup
Brown sugar(For caramel) 2 tbsp
Salt 3 pinces
Cinnamon powder 1 tsp
Raisins A fistful
Cashew for decorating (optional)
Fresh milk 1/2 cup
Brown sugar 4 tbsp

How to make it:

Soften Sago

  • Soak sago seeds in  water for an hour until the quantity doubles
  • Drain the water and keep aside.

Make the Caramel




  • Place 2 tbsps of brown sugar in the same pan that you are making the pudding
  • Heat it up on high flame.    Let the sides go dark brown  and bubbles bobbing in the middle
  • Pour 1 1/2 cup of water
  • Add the remaining 4 tbsp of sugar
  • boil for 2 mins

Add Sago

  • Add the soaked sago seeds and cook while stiring.  If the water is not enough add more.
  • Add  salt and cinnamon powder
  • Continue stirring until all sago is sticky and comes together and no water remains in the pan.

Add Milk

  • Quickly add milk
  • Drop raisins or sultanas
  • Cook continuously stirring for about 6, 7 minutes or until everything comes to a sticky lump
  • Pour the pudding into a Pyrex dish
  • Arrange cashew halves on top
  • Cover and place  in the fridge.
  • Cut into squares and serve, with little runny honey, maple syrup, golden syrup or coconut / Kitul treacle drizzled on top!!
  • Yummy !!



sawu pudding

 

Click on THE

Older Post bar  below 

for more recipes on this category

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Strawberry Jam – The best homemade Jam ever !!

jjam jar

Make this delicious Jam at home and I am sure you will never buy any supermarket brands. This is the basic Jam making method regardless of the fruits you use.  The choice is endless as you can use raspberries, blackberries  cherries or any other fruit  in place of strawberries.  As the glorious summer brings strawberries in abundance, this is the best way to make use of them.  And, your kids will simply love this!!!

What you need:

  • Jam sugar                               – 500 g
  • Ripped,  juicy Strawberries   – 450 g
  • Juice of 1/4 a lemon
  • A pinch of salt

strawberry

Jam Sugar Let’s make it:

Get ready:

  • Wash two jars using dish wash and hot water, wipe clean and hold over the stove flame to dry completely. Now your jars are ready.
  • Place two spoons in the freezer to test the jam later on.

Method:

  • Halve  the strawberries and drop them in to a wide pan with jam sugar.

staw1

  •  Heat under a very low fire until sugar dissolves completely. This will take about 5 minutes.

straw2

  • Squeeze 1/4 of a lemon to the pan and drop a pinch of salt. Give a gentle stir.
  • Now, boil under a high flame for exactly  08 mins and not a min more.
  • Remove the scum which foams on the top with the help of a spoon.

straw3

  • After 10 mins take the spoon out from the freezer and drop a little jam on it.  If the jam sticks onto it an not drip down from sides and feels like jelly, then it is properly set.

straw4 (Do not worry if the jam looks like a watery jelly.  Once cooled completely and then in the fridge it settles into the right  consistency!!)

  • Leave the pan to cool for 15 mins. If you prefer a no-bits sort of a jam, gently press down the strawberries, so they get crushed.
  • Fill the jars to the brim, close tight and let them cool completely.
  • Store in the fridge.
  • Your delicious Strawberry Jam is ready !!
  • Now, announce the good news to kids!!

jam1

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Chocolate Fudge Pudding – Victorian Time Dessert Pudding

choc dessert

Oozing out with sticky chocolate sauce and the melting in the mouth sponginess will easily crown this chocolate fudge pudding, the Queen of all chocolatey desserts!

While roaming around the streets lined up with old fashioned shops in the Oxford city, I found a collection of centuries old cook books scattered in front of an old book shop. They had such beautiful hand painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.

I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well.  This recipe was extracted from one of the pages and must have been a very popular dessert during that time.

Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat.  It’s incredible that the chocolate sauce is purely made with hot water but taste heavenly!

So, let’s try making this yummy treat today and gobble it down like the Royalty!

choc 23

 Ingredients needed :

Self – raising flour 90 g (2/3 cup)
Caster sugar 115 g (1 cup)
Butter/Margerine spread 115 g (1 cup)
Eggs 2
Milk 2 tbsp
Cocoa powder 2 tbsp heaps
A pinch of salt and a few drops of vanilla

For the chocolate sauce

Cocoa powder 2 tbsp
Soft brown sugar ( you can grind brown sugar and use) 115 g (1cup)
Hot water 300 ml

 

 Let’s Start Making :

  • Set the Oven to 180 C

Oven tempreture conversion chart 

http://happyrecipes.co.uk/oven-temperature-conversion/

Make the batter

  • Cream butter and sugar together with an electric hand mixer for 3-4 mins
  • Add eggs one at a time, beating after each addition
  • Combine flour and cocoa powder and sieve on to the batter
  • Add Milk, vanilla and a pinch of salt
  • Mix thoroughly until all come together as a creamy batter
  • Spoon in to a wide Pyrex / oven proof dish

choc pour

Make the chocolate sauce

  • Combine sugar and cocoa in a bowl
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid

  • Now pour the sauce over the pudding batter very slowly, letting it run across

nfd

  • Cover with a foil, leaving an edge open for steam to escape

foil

  • Bake 30  – 40 mins
  • Insert a wooden skewer after 40 mins and if it comes clean, your pudding is done!!
  • Take the dish out of the oven and let it cool completely
  • Spoon a few spoonfuls of the  thick chocolatey sauce that have coated around the sponge
  • Leave to cool completely for 1hr
  • Cover and place in the fridge
  • Serve chilled with a strawberry on the top or a few straws scattered around
  • Yummy !!
It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin
Breakfast pancakes

Breakfast Pancakes – Fluffy And Melt In The Mouth

nfd

These spongy, sweet pancakes is a delightful start for the day. My son wakes up on Saturday mornings and races into the kitchen to make these on his own; I am sure you can understands his enthusiasm and his irresistible temptation. He gobbles them up happily with Golden syrup, runny honey, strawberry sauce or simply dipping them into Nutella chocolate spread.

Encourage your kids to make these on their own under your supervision.  They will be delighted to watch how the white batter forms into a lovely , golden pancake under sizzling butter.

For a change, mix a few drops of red or green liquid cake colour to the batter to make a batch of  velvety red pancakes and see the delightful wonderment among your kiddies!!

nfd
What you need to make these: ( Easy to use measurements in cups are given for making these  on daily basis)

 Plain flour 150 g (1cup)
Milk 150 g (4/3 cup)
Caster sugar 30 g ( 2 tbsp)
Baking powder 1 tsp
Salt 3 pinches
Egg 1
Butter for frying

 Let’s start:

  • Into a mixing bowl, sieve the flour, salt and baking powder
  • In a different jug, add the egg and milk and whisk them together and add sugar.  Rapidly whisk until the sugar dissolves
  • Pour the milk, sugar and egg mixture into the flour and beat gently with a wooden spoon until a smooth batter is formed without any lumps

nfd

  • Place a flat non-stick pan on medium flame and melt butter until bubbly
  • Now ladle two or three spoonfuls of batter  into the frying pan in three different places, a bit far from each other

nfd

  • Fry the pancakes for 2 mins and flip to the other side
  • Once both sides are golden, take out from the pan and repeat with the rest of the batternfd
  • Serve with maple syrup, runny honey, bananas or chocolate spread on side.

nfd

It's only fair to share...Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin