Indian Semolina Pudding with Strawberry Sauce

3 servings

20 minutes

Indian semolina pudding with strawberry sauce is a refined blend of tenderness and aromas from Eastern cuisine. This dish has its roots in traditional Indian cooking, where semolina is used to create sweet and airy desserts. The rich flavor of coconut milk harmonizes with the spicy cardamom and subtle notes of rose water, giving the pudding a unique fragrance. The golden, slightly nutty texture of toasted semolina perfectly complements the refreshing strawberry sauce that adds a light tartness and fruity sweetness. Garnishing with almonds and pistachios adds an extra crunchy texture to the dish. This pudding is the perfect dessert for a cozy evening or festive treat, offering the warmth of Eastern traditions in every spoonful.

Energy value per serving

• Calories: 330.2
• Proteins: 4.1g
• Fats: 16.1g
• Carbohydrates: 42.8g

Ingredients

• Semolina: 0.3 glass
• Sugar: 4 tbsp
• Coconut milk: 250 ml
• Rose water: 0.5 tsp
• Cardamom pods: 1 pc
• Strawberry: 100 g
• Butter: 1 tsp
• Almond flakes: to taste
• Unsalted Pistachios: to taste

Cooking steps

1. Cut the strawberries in half and remove the stems. Combine the strawberries and 2 tablespoons of sugar in a saucepan, place over medium heat, and cook for about 5-7 minutes until the strawberries soften. Cook until the strawberry syrup thickens. Remove from heat and cool to room temperature. Divide into serving dishes.

   Required ingredients:

   • Strawberry: 100 g
   • Sugar: 4 tablespoons

2. Heat the pan. Melt butter on the heated surface, add semolina, and fry, stirring constantly, until golden brown for about 5-8 minutes. Do not overcook, or the semolina will taste bitter.

   Required ingredients:

   • Butter: 1 teaspoon
   • Semolina: 0.3 glass

3. Boil coconut milk in a thick-bottomed pot, stirring to prevent burning. Add 2 tablespoons of sugar and a crushed cardamom pod. Reduce heat to low and gradually add semolina while stirring continuously. Cook until thickened, whisking quickly. Stir in half a teaspoon of rose water, ground pistachios, and almonds. Remove from heat when the mixture is very thick and sticky. Extract the cardamom pod. Cool at room temperature. Divide into serving bowls over strawberries, cover with plastic wrap, and refrigerate overnight.

   Required ingredients:

   • Coconut milk: 250 ml
   • Sugar: 4 tablespoons
   • Cardamom pods: 1 piece
   • Semolina: 0.3 glass
   • Rose water: 0.5 teaspoon
   • Almond flakes:  to taste
   • Unsalted Pistachios:  to taste

4. Serve decorated with strawberries, almonds, or pistachios.

   Required ingredients:

   • Strawberry: 100 g
   • Almond flakes:  to taste
   • Unsalted Pistachios:  to taste