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Spiced Semolina Pudding
Evaporated Milk Indian Fruit Spice Nuts
45 mins
Intermediate
Prep + Cook Time
45 mins
Ingredients
10 Ingredients
Servings
6 Servings
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ENG version
Versi BM
Ingredients
330g F&N Evaporated Creamer
270ml Water
1/2 tsp Rose essence
5 nos Cardamom
150g Castor sugar
220g Semolina flour
50g Almond powder
50g Raisin
50g Cashew nuts
4 tbsp Ghee
Preparation
- Combine F&N Evaporated Creamer, water, rose essence and cardamom together then bring to boil. Stir in the caster sugar until fully dissolve.
- Strain off the cardamom and bring the mixture to boil again.
- Stir in the semolina flour bit by bit to prevent lumps formed then follow by almond powder.
- Keep at medium heat and mix well. Remove from heat and set aside.
- In a pan, heat up the ghee and sauté the cashew nuts and raisin until fragrant.
- Pour the ghee together with half of the cashew nuts and raisin into the semolina mixture and mix evenly.
- Place the semolina pudding into a serving dish and top with the other half of the cashew nuts and raisin.
- Chill in the refrigerator for at least 3 hours before serve.
Bahan-bahan
330g Krimer Sejat F&N
270ml Air
1/2 sudu kecil Esen rose
150g Gula kastor
220g Tepung suji
50g Serbuk kacang badam
50g Kismis
50g Kacang gajus
4 sudu besar Minyak sapi
Langkah-langkah
- Rebuskan Krimer Sejat F&N bersama air, esen rose dan buah pelaga sehingga ia merenih. Kemudian, masukkan gula kastor dan rebuskan lagi, kacaukan sehingga gula cair.
- Tapiskan campuran rebusan ke dalam periuk berlainan untuk mengasingkan buah pelaga yang telah direbus tadi. Setelah ditapis biarkan ia rebus sehingga mendidih sekali lagi.
- Taburkan tepung suji sedikit demi sedikit sambil mengacaukan bancuhan tersebut perlahan-lahan, ini untuk mengelakkan bancuhan berketul. Setelah kesemua tepung suji dimasukkan, taburkan pula serbuk kacang badam.
- Gaulkan lagi sehingga rata. Pastika api pada suhu sederhana. Setelah mendidih, matikan api.
- Panaskan minyak sapi di dalam kuali yang berlainan. Masukkan kismis dan kacang gajus. Tumiskan sehingga harum dan matikan api.
- Masukkan minyak sapi tadi bersama separuh daripada kacang gajus dan kismis yang telah ditumis ke dalam bancuhan suji tadi dan gaulkan sehingga sebati.
- Tuangkan bancuhan ke dalam mangkuk atau acuan tahan panas. Hiaskan permukaan puding dengan sebahagian lagi kismis dan kacang gajus tadi.
- Sejukkan di dalam peti sejuk selama 3 jam sebelum dihidang.
3 years ago