Delicate Semolina Pudding with Nuts and Coconut
This delightful Semolina Halwa, gifted to me by my dear friend Chandra, is a refined dessert that celebrates the rich flavors of Indian cuisine. In my rendition, I've harmoniously combined water and milk to create a silkier texture, enhancing its sweetness and depth. Perfectly served cold, this treat is an exquisite way to conclude an Indian meal, whether sliced into wedges or presented in elegant diamond shapes. Garnished with finely chopped nuts, this pudding is as visually appealing as it is delicious. If you prefer a lighter dessert, feel free to adjust the sugar to your taste. Ideal for entertaining, it can be easily reheated in the microwave for those who enjoy it warm. For an extra touch of indulgence, serve it alongside whipped cream or a dollop of yogurt. Discover the joy of sharing this classic dessert with family and friends.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
semolina
3 ounces (Dry toasted)
water
1 cup (Boiled)
milk
1 cup (Boiled)
sugar
3 ounces (Granulated)
salt
1 pinch (N/A)
chopped nuts
2 tablespoons (Pistachio, walnuts or almonds)
sultanas or raisins
2 tablespoons (N/A)
ground cardamom
1/2 teaspoon (N/A)
grated fresh or dried coconut
1 tablespoon (Optional)
ghee or butter
2 ounces (Melted)
Instructions
1
In a heavy-bottomed dry pan, toast the semolina over medium heat. Stir continuously until it turns a light golden brown, approximately 10 minutes; be mindful, as it can burn easily.
2
Once toasted, remove the semolina from the heat and set it aside.
3
In a separate saucepan, bring the water and milk to a boil. Once boiling, add the sugar, salt, ground cardamom, and grated coconut. Allow it to simmer gently.
4
Meanwhile, melt the ghee in a small pan over medium heat. Add the chopped nuts and sultanas (or raisins) and sauté for a few minutes until golden and fragrant.
5
Incorporate the sautéed nuts and ghee mixture into the simmering milk and water.
6
Gradually stir in the toasted semolina, mixing continuously until the mixture thickens. This should take about 5 minutes; aim for a consistency similar to soft mashed potatoes.
7
Once thickened, transfer the semolina pudding to a serving dish.
8
Allow to cool slightly before serving. It can be enjoyed hot, warm, or cold.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Delicate Semolina Pudding with Nuts and Coconut?
It is a refined Indian dessert, also known as Semolina Halwa, featuring toasted semolina, milk, and nuts.
Who provided the original inspiration for this recipe?
This recipe was gifted by a friend named Chandra.
Why are both water and milk used in this version?
Harmoniously combining water and milk creates a silkier texture and enhances the dessert's sweetness and depth.
How should the dessert be served?
It can be enjoyed hot, warm, or cold, though it is described as perfectly served cold.
What shapes can the pudding be cut into?
It can be sliced into wedges or presented in elegant diamond shapes.
How is the pudding garnished?
It is garnished with finely chopped nuts like pistachios, walnuts, or almonds.
Can the sugar content be modified?
Yes, you can adjust the sugar to your taste if you prefer a lighter dessert.
Is the pudding reheatable?
Yes, it can be easily reheated in the microwave for those who enjoy it warm.
What are some suggested accompaniments for this pudding?
For an extra touch of indulgence, serve it alongside whipped cream or a dollop of yogurt.
What kind of pan is recommended for toasting semolina?
A heavy-bottomed dry pan should be used to prevent the semolina from burning.
How long does the toasting process take?
Toast the semolina over medium heat for approximately 10 minutes until it turns light golden brown.
Why must the semolina be stirred continuously while toasting?
It must be stirred continuously because semolina can burn very easily during the toasting process.
What ingredients are simmered together in the saucepan?
Water, milk, sugar, salt, ground cardamom, and grated coconut are simmered together.
How are the nuts and sultanas prepared for the recipe?
They are sautéed in melted ghee in a small pan until they are golden and fragrant.
When is the toasted semolina added to the mixture?
The toasted semolina is gradually stirred in after the sautéed nuts and ghee have been added to the simmering liquid.
What is the consistency goal for the finished pudding?
You should aim for a consistency similar to soft mashed potatoes.
How long should you stir the mixture once the semolina is added?
It takes about 5 minutes of continuous mixing for the mixture to thicken correctly.
Is this recipe suitable for vegetarians?
Yes, this recipe is categorized as a vegetarian dessert.
How much semolina is required for this recipe?
The recipe calls for 3 ounces of semolina, which should be dry toasted.
How much water and milk is used?
The recipe uses 1 cup of water and 1 cup of milk.
What kind of sugar is specified in the ingredients?
The recipe specifies 3 ounces of granulated sugar.
What types of nuts are suggested for this dish?
Pistachios, walnuts, or almonds are the recommended chopped nuts.
How much ground cardamom is needed?
The recipe requires 1/2 teaspoon of ground cardamom.
Is coconut a mandatory ingredient?
No, the 1 tablespoon of grated fresh or dried coconut is listed as an optional ingredient.
How much ghee or butter is required?
The recipe uses 2 ounces of ghee or butter.
What is the total ingredient count for this recipe?
There are 10 ingredients required to make this semolina pudding.
What tags are associated with this recipe for categorization?
Tags include indian dessert, pudding, semolina, sweet, vegetarian, coconut, nuts, easy to make, and halwa.
Can I use raisins instead of sultanas?
Yes, the recipe allows for either 2 tablespoons of sultanas or raisins.
What is the primary cooking method for the semolina component?
The semolina is dry toasted before being combined with the boiling liquids.
What is the best occasion to serve this pudding?
It is an exquisite way to conclude an Indian meal and is ideal for entertaining family and friends.