South Indian Style Semolina Pudding

Ingredients

In this South Indian adaptation, the traditional Greek Galaktoboureko is transformed into a semolina pudding infused with aromatic spices like cardamom and saffron. The filo pastry is retained to add a crispy texture, while the addition of honey and pistachios enhances the flavors and provides a touch of sweetness and nuttiness. We alse have the original recipe for Galaktoboureko, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 4 cups (950ml) milk 4 cups (950ml) milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 10 sheets of filo pastry 10 sheets of filo pastry
• 1/2 cup (120g) ghee or clarified butter 1/2 cup (120g) ghee or clarified butter
• Honey, for drizzling Honey, for drizzling
• Pistachios, chopped, for garnish Pistachios, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 25g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, bring the milk to a gentle boil over medium heat.
2. 2.
   Gradually add the semolina to the milk, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring frequently, until it thickens to a pudding-like consistency.
4. 4.
   Add the sugar, cardamom powder, and saffron strands to the semolina mixture. Stir well to combine and remove from heat.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Grease a baking dish with ghee or clarified butter.
7. 7.
   Layer half of the filo pastry sheets in the baking dish, brushing each sheet with ghee.
8. 8.
   Pour the semolina pudding over the filo pastry layers, spreading it evenly.
9. 9.
   Layer the remaining filo pastry sheets on top, brushing each sheet with ghee.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the filo pastry turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes.
12. 12.
    Drizzle honey over the top and sprinkle with chopped pistachios.
13. 13.
    Cut into squares or diamond shapes and serve warm or at room temperature.

Treat your ingredients with care...

• Semolina — Use fine semolina for a smooth and creamy texture.
• Filo pastry — Keep the filo pastry sheets covered with a damp cloth to prevent them from drying out while working with them.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the semolina mixture to enhance their flavor and color.

Tips & Tricks

• To achieve a crispy filo pastry, brush each sheet generously with ghee or clarified butter.
• Allow the semolina pudding to cool slightly before pouring it over the filo pastry to prevent the pastry from becoming soggy.
• For an extra touch of indulgence, serve the South Indian Style Semolina Pudding with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving advice

Serve the South Indian Style Semolina Pudding warm or at room temperature. It can be enjoyed as a dessert after a South Indian meal or as a sweet treat on its own.

Presentation advice

When serving, cut the pudding into squares or diamond shapes and arrange them on a platter. Drizzle honey over the top and sprinkle with chopped pistachios for an elegant and inviting presentation.