This sweet treat, so light and velvety is a real winner on a balmy summer day to be served after the main meal. If you are serving this for kids, you can even mix colours to make it more inviting!
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 expected velvety texture and firmer squares when 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