Set out all the ingredients for this fast-paced recipe before you begin cooking. Ghee is clarified butter that has been simmered to remove the moisture and brown the milk solids. The result is a nutty, caramel flavor and aroma. To make ghee, simmer 2 tablespoons butter over medium heat until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Turn off heat, and let the residue settle to the bottom of the pan. Pour the clear butter fat into a small bowl. The pudding can be made a day ahead and stored, covered, in the refrigerator.
2 1/2 tablespoons golden raisins
2 tablespoons chopped cashews
1 tablespoon ghee (Indian clarified butter)
1/2 cup semolina
1 cup plus 3 tablespoons water
1/4 cup granulated sugar
1/4 teaspoon saffron threads
1/8 teaspoon ground cardamom
1/2 cup plain fat-free yogurt
1/2 cup fat-free sour cream
1 tablespoon powdered sugar
1 1/2 teaspoons vodka
1 tablespoon finely chopped crystallized ginger
How to Make It
To prepare pudding, combine first 3 ingredients in a large saucepan over medium-high heat; cook 1 1/2 minutes or until raisins puff, stirring constantly. Stir in semolina, and cook 3 minutes or until golden brown, stirring constantly. Add water, granulated sugar, saffron, and cardamom; cook 1 minute, stirring rapidly to avoid lumps. Reduce heat to medium-low; cook 4 minutes or until semolina is soft, stirring frequently. Divide mixture evenly among 16 miniature muffin cups. Cool completely. Place a plate upside down on top of pan, and invert puddings onto plate.
To prepare topping, combine yogurt, sour cream, powdered sugar, and vodka in a medium bowl, and stir until smooth. Fold in the ginger. Serve with pudding.