:SUGEE PUDDING AKA SEMOLINA PUDDING!!
Sugee pudding also known as Semolina pudding has always been one of my favourite dessert. I cant recall when my love affair with this pudding started but i simply love the "nestum" consistency.
I always remember buying this from one of the stalls at the admiralty bridge during my each visit to FC home. To me, that is the only place which sells the best sugee pudding ever- not too sweet and definitely not very firm. My brother and I enjoy the pudding very much especially when it is served cold.
However, i prefer mine without raisin unlike my bro.
Hence, it became my quest to search for the best sugee pudding recipe online.
Though it took me a while to find it but it was fruitful.
I used this recipe which i found online. I was pretty impressed with the turn out of the pudding.
Neither it was too sweet or too firm for my taste.
In fact, it is almost similar to the one that i used to buy. The only problem i had with this recipe was that it really makes huge portion of the pudding. IT WAS THAT HUGE till i have to give away some to my relatives as it was impossible for my family to finish all. :p
Nevertheless, I was pretty happy with the Sugee pudding. Even my bro said that it was nice except there were no raisins on his. Abah said it was to his liking. Guess the recipe is a keeper.
Now i can have my sugee pudding anytime i want except i need to reduce the recipe's amount.
Sugee
Makes a huge portion, serves at least 20( perhaps more than that)
Ingredients
1 can evaporated milk (405g)
1 can condensed milk (388g)
8 cans water (using the evaporated milk can as measure, equivalent to 3240ml)
250g butternc
20 cardamom pods
1 tsp saffron strands
1 can King’s brand semolina grains (454g)
3 cups sugar
Topping
Sultanas
Toasted Cashews
Toasted sliced almonds
Method
Boil evaporated milk, condensed milk, water, butter and sugar in large pot. Crush cardamom pods and tie in muslin cloth. Add into mixture. Add saffron strands. Bring to a boil. While stirring steadily, pour semolina grains in a steady stream over 3 mins. Do not pour all in at once or it’ll clump together. Continue stirring till mixture thickens and semolina grains swell and turn translucent.Pour into mould. Sprinkle topping on while still hot. Best served chilled.
* adapted from http://happygrub.wordpress.com/2008/03/17/vanilla-semolina-pudding/*
Bakewithlove@ 1:14 AM
“…your cake might not resemble those synthetic supermarket offerings with their perfectly straight edges, level tops and garish dayglo orange icing. Do not forget, however, this is a Good Thing. Your cake might look rather more rustic that shop-bought, but that is the point; it is the intrinsic allure of home-made. To use the old-fashioned term, it is handcrafted – lovingly and happily. Because, as well as the time taken – and quality ingredients you have put in – you have also made something in an utterly selfless frame of mind.”
–book of baking; sue lawrence.
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