May 21st, 2010
Semolina Milk Pudding With Mangoes And Pistachios
I love alphonso mango so much that I find it very difficult to cook with it. And on the rare occasion that I do, it has to be something truly spectacular. Or something that would bring out the flavours of the mango, a no mean feat if you ask me, or make it the centre of attraction, the jewel in the crown as in this case where it adorns a simple and fulfilling dessert.
This pudding is so simple to make. And its quick too. It can be eaten at any temperature so you dont have to wait until it chills in the fridge. But it tastes best when chilled so if you have the time then go ahead and chill it. Its great for babies and toddlers too. You can serve them this pudding without fruits or pureed and mashed fruits of your choice.
In this pudding too, I have used the vanilla bean. I adore the tiny black specks of the ground vanilla pod that lend both beauty and flavour in abundance. If you dont have some on hand you could substitute with vanilla extract, but such ingredients as the vanilla bean not only enhance the taste but also lend an exotic natural touch. It is worth the effort and the expense.
Mangoes and pistachios pair well. A sprinkling of chopped pistachios over the mangoes here adds crunch, colour and grace. The simplicity of this pudding is enhanced by the king of fruits, the alphonso mango!
Semolina Milk Pudding with Mangoes and Pistachios Recipe
You could use any other seasonal fruits like strawberries or any other berry. A citrus pairing with cleaned and segmented ripe orange will work well too.
70 gm (6 tbsp) fine semolina
80 gm (6 tbsp) granulated sugar
1 tbsp ghee or unsalted butter
1/2 vanilla pod or 2 tsp vanilla extract
1 litre (4 cups) whole milk
2 ripe mangoes, peeled and cubed
2 tbsp pistachios, chopped
With the help of a pair of scissors chop the vanilla pod, if using into tiny pieces. In a blender or food processor, grind the sugar and vanilla until fine. You can sieve the vanilla sugar if you do not want the tiny black specks to be seen in the pudding.
In a medium sized wok or saucepan, heat the ghee or butter over a medium flame. Lower the flame and put in the semolina and stir until roasted and golden, about 3 to 4 minutes. Pour in the milk, raise the heat to medium and bring to a boil. Stir in the sugar and mix well. Cook for a couple of minutes more and and turn off the heat.
Pour the pudding into serving bowls or transparent glasses. Place a few cubes of chopped mango over the pudding. Sprinkle with the chopped pistachios.
Serve at room temperature or cold. Tastes best when chilled.
Serves 4 to 6