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Saffron semolina pudding

Saffron semolina pudding

Sweet semolina pudding given an Indian twist with almonds, cashew nuts and saffron

Indian name: Shira

What you need:

  • 1½ tsp ghee or veg oil
  • 16 raisins
  • 12 cashew nuts, roughly chopped
  • 5 tbsp semolina
  • 75g unrefined caster sugar
  • 300ml full-fat milk
  • pinch of saffron strands
  • toasted flaked almonds, to garnish

What you do:

  1. Heat the ghee or oil in a saucepan over a medium heat. Add the raisins and nuts and cook for two minutes. Add the semolina, turn down the heat, then cook, stirring, for 30 seconds. Stir in the sugar and mix well. Add the milk and saffron and cook over a low to medium heat, whisking well, for 4-6 minutes, until the semolina is soft and thickened.
  2. Serve hot, decorated with toasted flaked almonds.

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Patak's

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