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Lakshadweep · Dessert

Semolina Pudding

Traditional 4. Semolina Pudding recipe

🧺 Ingredients

• Semolina: 80g
• Jaggery: 40g
• Coconut milk: 150ml
• Ghee: 20g
• Water: 150ml
• Cardamom: 2 pods
• Raisins: 12g
• Cashew: 15g
• Salt: 1.5g

👩‍🍳 How to make Semolina Pudding

1. Heat ghee (160°C), dry roast semolina for 2 min stirring constantly (should smell nutty, not raw).
2. Add water slowly while stirring (prevent lumps).
3. Cook on medium heat (170°C) for 2-3 min, stirring frequently, until water absorbed and semolina thickens.
4. Add jaggery, stir until dissolved (1 min).
5. Reduce heat to low (150°C), add coconut milk, fold gently (1 min). Visual cue: Thick creamy consistency, semolina grains visible, no lumps.
6. Crush cardamom, add.
7. Heat 5ml ghee separately, fry cashews until golden (1 min), raisins (30 sec).
8. Add with salt to payasam.
9. Serve warm.
10. ---

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