Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Coconut Milk Semolina Porridge

Creamy coconut-infused semolina porridge with tropical notes - light island breakfast.

🧺 Ingredients

• Semolina (rava) 100g
• fresh grated coconut 80g
• coconut milk 400ml
• water 300ml
• jaggery 60g (or sugar)
• salt to taste
• ghee 2 tbsp
• cashew pieces 2 tbsp
• raisins 1 tbsp
• green cardamom pods 2 (crushed)
• cloves 2
• cinnamon stick 1 inch (2.5 cm)
• curry leaves 10

👩‍🍳 How to make Coconut Milk Semolina Porridge

1. Heat ghee heavy pot medium (160°C).
2. Toast semolina: add ghee, stir constantly 3-4 min until pale golden (aroma nutty warm), lighter fragrant.
3. Remove semolina, set 1 min.
4. Same pot: coconut milk, water simmer (small bubbles, steam 85°C).
5. Slowly sprinkle toasted semolina stirring constantly with whisk (prevents lumps).
6. Stir continuously 5-6 min as thickens (thick pourable, coats back spoon, trail drawn across).
7. Add jaggery, salt, stir until dissolved (sweet, coconut undertones).
8. Crushed cardamom, cloves, cinnamon, curry leaves, stir gently (1 min, warming spices, tropical aroma).
9. Reduce low (120°C), simmer 3-4 min stirring occasionally (prevent stick).
10. Toast cashew pieces ghee separate medium until golden (1 min), raisins puff (30 sec), remove.
11. Fold toasted nuts raisins gently (30 sec).
12. Transfer bowl immediately.
13. Serve hot, garnish extra coconut desired.

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