The month of October marks the beginning of many Indian Hindu festivities, and no celebration is complete without sweets. To mark the end of the Hindu festival of Navratri (nine nights), in India we make this special semolina pudding as an offering. The dish is very tasty and comforting, however, when garnished with devotional sentiments, it becomes even more divine.
Irrespective of your faith and beliefs, you should give it a go. Mother nature, diverse cultures and different religions are such a beautiful source of inspiration in the culinary world.
Ingredients (serves 8)
Ghee 100 ml
Course semolina 200 g
Saffron strands ¼ tsp
Whole milk 200 ml
Hot water 400 ml
Sugar 150 g
Green cardamom powder 1 tsp
Golden sultana 4 tbsp
For garnish:
Finely chopped almonds 1 tbsp
Finely chopped pistachios 1 tbsp
Black chickpeas (optional) 2 tbsp
Method:
In a heavy bottom pan, heat ghee and roast semolina at a medium heat for 8-10 mins until you start getting a nutty aroma and the colour changes to light brown.
Add saffron, sugar, milk and water. Now keep stirring until all the liquid is absorbed and you are left with a fluffy and soft texture.
Mix in cardamon powder, golden sultanas and turn off the heat. Let it rest for 10 mins then fluff up with a fork.
Serve the pudding warm and garnish with almonds and pistachios. It goes well with pan fried savoury black chickpeas.
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