Cookbook: Internet Inspired, from Pataks recipes:
Recipe: Shira or Saffron Semolina Pudding
Now I have a huge bag of this to siphon out of my cupboard so note that I will also be mixing it with milk and serving it up for breakfast in that good old school dinner tradition of ‘just eat it you won’t get anything else’.
Here is a more divine way of presenting it:
A delicious dessert and great follow up to an Indian meal. This semolina uses saffron, which is considered the most precious of all the spices. The nutty and rich flavours of this pudding are really something.
Can I just say that they said that this is a recipe for 4 people. I never bother to make that assumption, they just have no idea how much I can eat. That said I may well double the quantities – there are six of us you see.
- 1½ tsp ghee or veg oil (again I am going to use water instead of oil)
- 16 raisins
- 12 cashew nuts, roughly chopped
- 5 tbsp semolina
- 75g unrefined caster sugar
- 300ml full-fat milk
- pinch of saffron strands
- toasted flaked almonds, to garnish
- Heat the ghee or oil in a saucepan over a medium heat. Add the raisins and nuts and cook for two minutes. Add the semolina, turn down the heat, then cook, stirring, for 30 seconds. Stir in the sugar and mix well. Add the milk and saffron and cook over a low to medium heat, whisking well, for 4-6 minutes, until the semolina is soft and thickened.
- Serve hot, decorated with toasted flaked almonds.