Semolina Pudding (Burmese) offers a delightful way to enjoy a creamy, comforting dessert that’s both unique and satisfying. The dish combines the rich flavors of coconut milk and ghee with the warm spice of cardamom, making it a perfect treat for any occasion. Get ready for a taste adventure.
When it comes to ingredients, quality matters, especially when using coconut milk; opt for a thick, creamy variety for the best results. If you’re looking for alternatives, butter can substitute for ghee, though the latter adds a unique flavor. Eggs are essential for texture, so consider a suitable egg replacer if needed, though it may alter the pudding’s final consistency. Always be mindful of allergies related to nuts or dairy when sharing.
Pudding & Mousse
Semolina Pudding (Burmese) Recipe
Ingredients
- 1 cup medium fine semolina
- 3 cups thick coconut milk
- 1 cup sugar
- 4 ounces ghee or 4 ounces butter
- 1/4 teaspoon ground cardamom
- 3 eggs, separated
- 2 – 3 tablespoons sesame seeds
- 1 pinch salt
Instructions
- Place 1 cup of medium fine semolina in a large, heavy saucepan.
- Gradually stir in 3 cups of thick coconut milk, making sure to keep the mixture free from lumps.
- Add 1 cup of sugar and place the saucepan over medium heat, bringing the mixture to a boil while stirring constantly. Think of it like making polenta; keep stirring.
- Once boiling, add small amounts of 4 ounces of ghee or butter at a time, continuing to cook until the mixture becomes very thick and pulls away from the sides of the pan. The could take about 10-15 minutes, similar to polenta.
- Mix in 1 pinch of salt and 1/4 teaspoon of ground cardamom until well combined.
- Beat in the egg yolks, one at a time, giving each yolk a moment to blend in before adding the next.
- In a separate bowl, stiffly beat the egg whites and gently fold them into the thick mixture.
- Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish, smoothing the top to prepare for baking.
- Toast 2 – 3 tablespoons of sesame seeds in a dry pan over medium heat; stir constantly until they turn golden brown and aromatic.
- Sprinkle the toasted sesame seeds liberally over the semolina mixture.
- Bake in a moderately slow oven at 320-325°F for 45 minutes to 1 hour, or until the pudding is well risen and golden brown.
- Allow to cool in the dish before cutting into large diamond-shaped pieces.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: