Ingredients with Measurements:
- 1 cup semolina
- 1 cup jaggery, grated
- 1/2 cup pistachios, chopped
- 4 cups milk
- 1/2 cup heavy cream
- 1/4 cup rosewater
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- Pinch of salt
Special equipment needed:
- Large saucepan
- Wooden spoon
- Mixing bowl
- Pudding molds or ramekins
Step-by-step instructions:
1. In a large saucepan, heat the ghee over medium heat.
2. Add the semolina and stir constantly for 5-7 minutes until it turns golden brown.
3. Add the grated jaggery, milk, heavy cream, and salt to the saucepan. Stir until the jaggery has dissolved.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
5. Remove the pan from the heat and stir in the chopped pistachios, rosewater, and cardamom powder.
6. Pour the mixture into pudding molds or ramekins and let it cool to room temperature.
7. Cover the molds with plastic wrap and refrigerate for at least 2 hours or overnight.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
- Cooling time: 2 hours or overnight
5. Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 19g
- Carbohydrates: 53g
- Protein: 10g
- Sugar: 34g
- Fiber: 2g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- Instead of pistachios, you can use almonds or cashews.
- Instead of rosewater, you can use orange blossom water or vanilla extract.
- Instead of heavy cream, you can use coconut cream or evaporated milk.
Variations:
- Add saffron threads to the mixture for a more exotic flavor.
- Use different types of nuts, such as walnuts or hazelnuts.
- Top the pudding with whipped cream or fresh berries.
Tips and tricks:
- Stir the semolina constantly to prevent it from burning.
- Use a non-stick saucepan to prevent the mixture from sticking to the bottom.
- Let the pudding cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in a microwave-safe dish and heat it in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins or pudding molds.
- Garnish with chopped pistachios and rose petals.
Garnishes:
- Chopped pistachios
- Rose petals
- Whipped cream
- Fresh berries
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Baklava
- Turkish delight
Troubleshooting advice:
- If the pudding is too thick, add a little more milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before cooking.
- Store the pudding in the refrigerator to prevent bacterial growth.
Food history:
- Semolina pudding is a popular dessert in many Middle Eastern and South Asian countries.
- Jaggery is a traditional sweetener made from sugarcane juice and is commonly used in Indian cuisine.
- Rosewater is a common ingredient in Middle Eastern and Indian desserts.
Flavor profiles:
- The pudding has a sweet and nutty flavor with a hint of rosewater and cardamom.
Serving suggestions:
- Serve the pudding chilled or at room temperature.
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Region: Indian