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Persimmon Semolina Pudding

Semolina is a coarse by-product of milling wheat. It is rich in minerals, proteins and fibre.  You do have fine and coarse semolina, but for this recipe the coarse grain semolina works good.

Ingredients

  • 1 cup semolina coarse ( rava )

  • 1 cup persimmon puree 

  • 1 cup sugar 

  • 1/2 cup ghee  

  • 1 1/4 cup water  

  • 1 /2 teaspoon cardamom powdered 

  • Saffron - a few strands

  • 1/2 cup cashews  slit into half

  • 1/4 cup raisins 

Steps


1. Heat a heavy saucepan. Heat 1 tbsp ghee. Toast the cashews till slightly brown. Remove and keep aside.


2. To the same pan add the raisins and fry till they fluff up. Remove and keep aside.


3. Add one more tablespoon ghee . Fry the semolina on a medium flame ,till slightly brown and you get a nice aroma . Remove and keep aside.


4. To the pan add water , cardamom , saffron and let it come to a slight boil.


5. Add the persimmon puree . Add the semolina , little by little, while constantly stirring so that it doesn't form lumps.


6. Once mixed well, add the sugar and keep stirring . Add ghee and stir well.


7. Finally add the nuts and raisins and give it a good mix.


Serve hot.

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