Semolina based puddings also, called “Sheera” are popular choices for breakfast, afternoon tea and, as a quick dessert that can be put together under half an hour. With the Indian festival season that falls at this time of the year, there’s always something to celebrate. I had a can of sweetened Alphonso mango pulp that I chanced upon the last time I was at the Indian store. The little ones helpfully offered to deal with it with a can opener and a couple of spoons but, were pacified with the promise of a pudding!
- Semolina, coarse – 1/2 cup
- Sweetened Mango Pulp – 2 cups
- Xylitol – 1 tablespoon
- Warm Water – 1/2 cup
- Green Cardamom Pods, powdered – 4 to 5
- Coconut Oil – 2 tablespoons
- In a thick bottomed pan roast the semolina until golden and aromatic. Set aside on a flat plate to cool.
- In the same pan, heat 1 tablespoon of coconut oil and coat the pan well.
- Add the mango pulp and cook slightly till the raw smell evaporates.
- When the pulp starts to bubble up add the roasted semolina by the spoonful and mix well removing any lumps.
- Add the water and Xylitol while stirring constantly.
- Cover and cook on low heat for 8 to 10 minutes, or until it starts to come together like a dough leaving the sides of the pan.
- Take off the heat and sprinkle the cardamom powder and remaining coconut oil.
- Remove into serving bowl while warm.
Serve warm, or at room temperature. I would love to know your favourite fruit based desserts in the comments below!