Caramelised Semolina - Coconut Pudding... The Perfect Sunday Lunch Pudding:)
I have never contemplated on steamed puddings, not because of any particular reason, just because I have always worked with the oven and the refrigerator for making puddings and they have given me the needed results. I found this wonderful recipe, thanks to my Facebook connections. You can find the original recipe here. I halved the original measurements, which I always do, when I try something for the first time, that usually serve my personal needs of sweet cravings.
If you have made the attempt of reading through this post, I say, do try out this pudding. If you do not fancy the coconut flavour, just omit the coconut out of it. It turns out into the most desirable caramelised vanilla pudding that can leave you wanting for more. Gooey, Melting... Rich... You can compound these qualities by serving it with vanilla ice cream.
INGREDIENTS:
For the Pudding:
Semolina - 4 tablespoons
Milk - 2 cups
Sugar - 7 tablespoons (I always reduce from the original measurement. I like sweets 'less sweet')
Clarified Butter (Ghee) - 1 tablespoon
Eggs - 3
Dessicated Coconut or Freshly Grated Coconut - 5 tablespoons (I used dessicated coconut)
Vanilla Essence - 1/2 teaspoon
For the Caramel:
Sugar - 3 tablespoons
Water - 3 tablespoons
METHOD:
Get a mould which can be steamed to make the pudding in. They can be of any shape, made of tin or aluminium. Grease it well with oil, cooking spray or butter.
For making the caramel, put the sugar and the water into a pan and put it on low fire, stirring continuously. Within minutes (it can take up to 10 minutes), you will notice the sugar turning light brown and thickening. Immediately pour it into the greased mould and set it aside. (Make sure the sugar syrup is not left on the fire for too long that it gets hard and crystallised).
Take a wide-mouthed pan. Add the clarified butter, semolina, milk and sugar, all at once, into it.
Cook on a medium fire, till the mix gets thick. Switch off the fire and set aside to cool.
Take a mixing bowl. Put in the eggs and beat them well with a fork. Add the dessicated coconut and the vanilla essence and mix well.
Add the egg mixture into the cooled semolina mix and stir well till there are no lumps.
Pour it into the prepared mould.
Cover tightly with an aluminium foil which has been greased inside (to prevent the pudding from sticking onto it).
For Steaming:
Take a pot/container with a tight fitting cover. Fill quarter of it with water and place a rack in it. Let the water boil and steam start coming. As it is boiling gently place the pudding mould on the rack. The boiling water should only come halfway up to the mould. Close the pot/container and let the pudding cook for half an hour, with the water boiling continuously. Check the water level in between and tip in more boiling water to keep the water level at the halfway level.
The pudding should be done in 30 minutes and you can invert it into another dish and serve as per your wish.
Since we never know when we would be in an urgent need of a pudding, this one is worth having up the sleeve. And if you halve the recipe, it would satisfy two people, as I have experienced. The quickness of the eating has been displayed above:)
Lots of love and happiness:)
If you have made the attempt of reading through this post, I say, do try out this pudding. If you do not fancy the coconut flavour, just omit the coconut out of it. It turns out into the most desirable caramelised vanilla pudding that can leave you wanting for more. Gooey, Melting... Rich... You can compound these qualities by serving it with vanilla ice cream.
INGREDIENTS:
For the Pudding:
Semolina - 4 tablespoons
Milk - 2 cups
Sugar - 7 tablespoons (I always reduce from the original measurement. I like sweets 'less sweet')
Clarified Butter (Ghee) - 1 tablespoon
Eggs - 3
Dessicated Coconut or Freshly Grated Coconut - 5 tablespoons (I used dessicated coconut)
Vanilla Essence - 1/2 teaspoon
For the Caramel:
Sugar - 3 tablespoons
Water - 3 tablespoons
METHOD:
Get a mould which can be steamed to make the pudding in. They can be of any shape, made of tin or aluminium. Grease it well with oil, cooking spray or butter.
For making the caramel, put the sugar and the water into a pan and put it on low fire, stirring continuously. Within minutes (it can take up to 10 minutes), you will notice the sugar turning light brown and thickening. Immediately pour it into the greased mould and set it aside. (Make sure the sugar syrup is not left on the fire for too long that it gets hard and crystallised).
Take a wide-mouthed pan. Add the clarified butter, semolina, milk and sugar, all at once, into it.
Cook on a medium fire, till the mix gets thick. Switch off the fire and set aside to cool.
Take a mixing bowl. Put in the eggs and beat them well with a fork. Add the dessicated coconut and the vanilla essence and mix well.
Add the egg mixture into the cooled semolina mix and stir well till there are no lumps.
Pour it into the prepared mould.
Cover tightly with an aluminium foil which has been greased inside (to prevent the pudding from sticking onto it).
For Steaming:
Take a pot/container with a tight fitting cover. Fill quarter of it with water and place a rack in it. Let the water boil and steam start coming. As it is boiling gently place the pudding mould on the rack. The boiling water should only come halfway up to the mould. Close the pot/container and let the pudding cook for half an hour, with the water boiling continuously. Check the water level in between and tip in more boiling water to keep the water level at the halfway level.
The pudding should be done in 30 minutes and you can invert it into another dish and serve as per your wish.
Since we never know when we would be in an urgent need of a pudding, this one is worth having up the sleeve. And if you halve the recipe, it would satisfy two people, as I have experienced. The quickness of the eating has been displayed above:)
Lots of love and happiness:)
Comments
complete information, thanks for sharing the recipe :)