A quick and easy dessert pudding. Traditionally, in the Indian style recipe, we use jaggery instead of brown sugar, and ghee (clarified butter) instead of butter.
1 cup semolina
1 cup dark brown sugar
1/2 cup olive oil/butter
2 tbsps milk/cream (optional)
Blanched almonds/crushed pistachio (optional)
Heat the oil in a pan. Once it's hot, add the semolina and toast till brown.
Add the sugar and mix till caramelized.
Add the milk/cream to give it a more creamy texture.
Serve warm with almonds/pistachio on top.
1 cup semolina
1 cup dark brown sugar1/2 cup olive oil/butter
2 tbsps milk/cream (optional)
Blanched almonds/crushed pistachio (optional)
Heat the oil in a pan. Once it's hot, add the semolina and toast till brown.
Add the sugar and mix till caramelized.
Add the milk/cream to give it a more creamy texture.
Serve warm with almonds/pistachio on top.
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