Almond Semolina Pudding
- Marisa Kroes
- Dec 11, 2018
- 2 min read
I spent over a year developing modern adaptations of Indian desserts for the South Indian restaurant group DOSA in San Francisco and tried a lot of different recipes during my time there. New and old. Good and bad. Surprisingly, this version of a classic Indian pudding known as Kesari or Halwa, depending on the region of India, ended up be my most treasured recipe from my time there. I knew very little about Indian cuisine when I accepted the position and was encouraged by the chefs and owners to stick with my classic European and New-American background, exploring desserts with traditional technique, but with an Indian flavor profile. They were convinced that as an outsider, it would be best I not experiment with desserts too close to the original. As a result, it was almost nine months before I felt confident in my grasp of Indian desserts that I decided to prove them wrong.
For staff meal, the cooks often made a sheet pan of this pudding. Their version was very different, made with semolina flour and pineapple, it was a bit too sweet for my taste. Nonetheless, I grew up on oatmeal and alway loved warm porridge as a kid, so I was intrigued enough to explore.
This version is made with toasted semolina and almond flour. Cooked on the stove with milk, raw sugar, and ghee, the flours take on a creamy fudge like texture. The first time I tried it, it blew my mind. Luckily, the chefs loved it. And to my surprise, so did the Indian diners at the restaurant. In all honesty, I think it is equally good for breakfast. You can store the pudding in the fridge but it is best served very warm or room temperature. It will keep in the fridge for a week. Just simply reheat on the stove until warm and be sure to stir with a wooden spoon or heat-proof spatula so that it heats evenly.
Recipe: yields 4-6 servings
1 cup semolina flour
1/2 cup almond flour
1/3 cup milk
1/3 cup ghee + 1tbs
1/2 cup raw sugar
1/4 tsp salt
pinch of saffron (optional)
1/4 tsp almond extract (optional)
crushed pistachios (optional garnish)
Instructions
1. Begin by heating milk and saffron in pot on high heat. Bring to a boil, and let sit while you toast the flours.
2. In a separate pan on low heat, begin to toast the almond and semolina flour on the stove. Stirring occasionally, it will take about ten minutes or so. You will know when they are toasted because they darken slightly and be very fragrant.
3. At this time, add the ghee to the flours and stir to combine.
4. Transfer the pot of milk to the pudding and continue to cook over medium-low heat. Stir constantly with a wooden spoon until the semolina has absorbed all of the milk.
5. At this point add the sugar, salt, and almond extract and continue stirring almost like a choux recipe.
6. When the pudding is done cooking it will pull away from the sides of the pot as you stir it. This can take anywhere from five - ten more minutes. Best served very warm with some crushed nuts, raisins, dates, or fruit.
Comments