How to make milky semolina pudding with micho
Just when we thought we'd had enough of Semolina, it's made another debut. A creamy, luxurious twice cooked semolina slice that even King Tutankhamen would come back for a slice. Great for Ramadan.
You basically need 1 liter of Milk and 2-3 cups to soak the coarse semolina. The two cups are for soaking and the 1 liter is for double boiling. Confused? Let's continue... It's an easy recipe.
Add the 2-3 cups one cup at a time while stirring the coarse semolina. Once the semolina becomes difficult to stir, that's enough. Leave it aside for an hour or longer in the fridge if you can.
It should look something like this and he semolina should soak up all the milk. This makes a soft coarse semolina. Weird isn't it? But deliciousness shouldn't be normal lol.
First 2 tablespoons of ghee or butter should be used to line the baking pan. Spread it around the pan with your hands. Uhem... Did you wash your hands?
We certainly went all out on the ghee. So we do this purely to help the bread crumbs stick to the bottom.. Crunchy lower layer... Yummy!!
Spread a light layer of bread crumbs and shake the pan around until no more bread crumbs move around.
Now while your semolina rests in the fridge. One liter of milk and start boiling it gently. Stir with a whisk continuously. Add the sugar. It's up to you if you want to add more or less sugar.
Wake up the semolina mix from the fridge and we're going to double boil. Well not technically but step one expands the semolina, this step makes it a more pudding texture.
Keep stirring and add your cup of rose water at this point. Keep stirring until it becomes thicker and gooey.
Like this.. Go on have a taste. No double dipping. Oh go on just a little taste.
Over the top of your bread crumbed baking tray. Bake in the oven for about 30 minutes on 200 degrees celcius.. And a layer of skin should form on the top.
Using a plastic knife cut the shape of your slices you wish. We're not done yet... But almost.
Now more bread crumbs on the top and get the other 2 tablespoons of ghee or butter and dollop it on top of the crumbs. It's ok, doesn't have to be even.
Like so. And you'll find it will melt straight away coz your semolina is still hot.
See where the ghee is spreading? This will give us the colour tones you'll see after he final bake ;)
Now for the double boiling or triple boiling I lost count already. Lol. Anyway 200 degrees Celsius for 30-40 minutes. Watch the top for a dark brown colour.
And this is what it looks like when its out of the oven. Leave it to cool down and set. When you cut it your guests will get a burst of floral sweet flavour.
See how it sets. Amazing huh? Lol. Enjoy and eat as much as you want. But don't blame me for any upsets. It's full flavored milky, rose water pudding with semolina. Brought to you by Micho. With Love.
Go on add some cream. ;) enjoy. Please follow, share and like. Thank you again for your continued support. With Love, Micho and family.
- 1.0kg Coarse Semolina
- 1.0l Fresh Milk
- 2.0c Sugar
- 1.0c Rose Water
- 4.0Tbsp Ghee or Unsalted Butter
- 2.0c Fresh Milk