Sweet Semolina Pudding with Ginger Topping

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.


16 servings (serving size: 1 pudding mold and 1 tablespoon topping)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 21 %
Fat 1.4 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 10.6 g
Fiber 0.3 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 21 mg
Calcium 27 mg


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


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.

Julie Sahni,

Cooking Light

November 2003
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