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.

Yield: 16 servings (serving size: 1 pudding mold and 1 tablespoon topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 21%
  • Fat: 1.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 10.6g
  • Fiber: 0.3g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 21mg
  • Calcium: 27mg

Ingredients

  • Pudding:
  • 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
  • Topping:
  • 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

Preparation

  1. 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.
  2. 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.
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