01
Step 1
In a bowl, combine the semolina and milk, give it a good stir, and let it soak for about 20 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
While that’s soaking, heat a pan and add the almonds, coconut, pistachios, cashews, and 1 tablespoon of clarified butter. Roast the nuts for a minute or two until they’re fragrant, then set them aside.
03
Step 3
In a large pan, melt 1 cup of clarified butter over medium heat. Once melted, add the sugar and cook it until it caramelizes and turns a nice golden color.
04
Step 4
Carefully add the soaked semolina to the caramel and cook it, stirring often, for 10-15 minutes or until you see the butter start to separate.
05
Step 5
Sprinkle in some cardamom powder and give it a good mix.
06
Step 6
Finally, stir in the roasted nuts and mix everything together well.
07
Step 7
Remove from heat and let it cool slightly before serving.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use unsalted butter for better control over the saltiness.
- Stir constantly while cooking to avoid lumps and ensure a smooth pudding.
- Allow the pudding to cool slightly before serving for the best texture.
Why you’ll love it
This dessert is wonderfully creamy and rich, making it a comforting treat for any occasion. Its buttery flavor pairs beautifully with a variety of toppings, and the smooth texture melts in your mouth. It’s a simple yet indulgent way to satisfy your sweet cravings.
Serving ideas
Serve warm or chilled, topped with fresh berries, a drizzle of caramel sauce, or a sprinkle of toasted nuts. A dollop of whipped cream or a scoop of vanilla ice cream can add an extra touch of indulgence and balance the richness perfectly.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, gently warm the pudding or enjoy it cold. Avoid freezing, as it may affect the texture and creaminess.
