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.

Recipe by Cooking Light November 2003


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

61 calories; calories from fat 21%; fat 1.4g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.1g; protein 1.7g; carbohydrates 10.6g; fiber 0.3g; cholesterol 3mg; iron 0.3mg; sodium 21mg; calcium 27mg.