Semolina Pudding Recipe


  • 125 ml Milk
  • 4 tbsps Ghee
  • 375 ml Water
  • 2 tbsps Sultanas
  • 160 gms Semolina
  • 220 gms Castor Sugar
  • 1 tsp Ground Cardamom
  • 2 tbsps Slivered Almonds, toasted


  1. Grease a 19cm X 29cm rectangular slice pan.
  2. Combine sugar, water, milk and cardamom in medium pan. Stir over heat, without boiling, until sugar dissolves. Remove from heat.
  3. Heat ghee in another medium pan. Cook semolina, stirring for about 1 minute or until semolina is well coated in ghee and has just changed colour.
  4. Stir milk mixture into semolina. Cook, stirring, until mixture thickens and leaves side of pan. Stir in sultanas and slivered almonds.
  5. Spread mixture into prepared pan. Score top to make diamond shapes, then center blanched almonds in each diamond. Cover, refrigerate until firm.

Tip: Never boil gelatine. Only warm to dissolve.

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