Indian Semolina Pudding with Redcurrant Sauce
Votes: 1
Time: 1 hour plus setting time
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Indian Semolina Pudding with Redcurrant Sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pudding:
- 1 liter of milk
- 100 g of sugar
- 50 g butter
- 85 g semolina (flour from durum wheat), can be replaced with finely ground semolina
Sauce:
- 350 g fresh red currants
- 1/2 cup water
- 1/4 cup sugar
- Juice of 1 lemon
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Cooking the dish according to the recipe:
- In a saucepan, combine the milk, sugar, and butter and bring to a boil. Add the semolina and cook, stirring constantly, until the mixture thickens. Divide the pudding into 4 ramekins (110 g/4 oz), rinsed with cold water and lightly sprayed with cooking spray.
- Bring the currants to a boil with water, sugar, and lemon juice. Cook until the sugar dissolves and the currants are soft, about 10 minutes. Puree the mixture in a blender, then pass it through a sieve to form a smooth paste.
Place the pudding and sauce in the refrigerator for about 2 hours. Transfer the pudding from the molds to dessert plates and pour the sauce over it.
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