Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, semolinapudding. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
German Semolina Pudding. this link is to an external site that may or may. Semolina Pudding Recipe or semolina porridge is an easy and nutritious breakfast that little ones just adore. This is a real classic which is always popular: Grieskoch or Semolina Pudding.
Semolinapudding is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Semolinapudding is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook semolinapudding using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Semolinapudding:
- Prepare FortheSugarSyrup
- Get 2 cups granulated sugar 3 cups water
- Prepare 2 drops orange food colour (optional)
- Get FortheSujipuddingBase
- Make ready 1/2 cup ghee or butter (ghee is clarified butter)
- Make ready 4 pods green cardamom (crushed)
- Make ready 1 cup semolina (suji)
- Get 1/2 cup assorted dry fruit
This semolina pudding recipe is a childhood favorite both kids and adults will love. It is made from semolina and quite similar to pudding, only grainier. It is often eaten plain or with some cinnamon-sugar sprinkled on top. Another popular way of eating it is topped.
Steps to make Semolinapudding:
- FortheSugarSyrup In a medium sized pot add all ingredients and cook just until the sugar has completely dissolved
- Take off from heat and set aside.
- FortheSujiPuddingBase In a large heavy based pot, heat the ghee (or butter) and add the crushed cardamom pods.
- Add the semolina (suji or rava) and cook for 2-3 minutes until it releases a nutty aroma
- Pour in the sugar syrup and cook the suji pudding for 2-3 minutes.
- The puffing will still be very liquidy and bubbly.
- Do not cook any longer than 2-3 minutes and take off heat
- Immediately. Cover with lid and let rest for 10 minutes.
- After 10 minutes the semolina will have absorbed extra liquid and be in perfect consistency.
- Top with nuts / dry fruit and serve on it's own or with poori
Semolina is a coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread and biscuit doughs as well as. Scald milk, sugar, and spices, pour in semolina and stir constantly. Chef Scott Conant's sweet, warming pudding with walnuts and pine nuts is just as good for breakfast as it is for dessert. Was Semolina Pudding even a school dinner thing over here in North America?
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