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Raisin and Walnut Semolina Pudding

 Raisin and Walnut Semolina Pudding

 

The first time I ate Semolina Pudding was at The Hare Krishna Temple’s restaurant, Govinda’s, in Culver City. I ate a spoonful, and had an “OH MY GOD” moment. It was so simple, without being tooth-achingly sweet. Just in the right ballpark of sugar on your tongue. Each day, the pudding is lovingly prepared with a different flavor: Monday is mango, Tuesday carob, Wednesday peach, Thursday blueberry, Friday raisin and walnut, and so on. When having to chose a favorite, I feel a little like Hugh Hefner: When presented with all the options, it”s no use, I love ‘em all.


I am rolling with raisin and walnut today because it’s a classic, and a seasonal all rounder. Practically speaking, raisins and walnuts are undoubtedly the two ingredients that will be kicking around your shelf. No use chasing after fresh, ripe, mango when we are in the middle of winter. If you can, do include the saffron strands. It really takes the flavor in this pudding to the next level. For my friends that are worried about the use of butter and sugar: I have halved the original Hare Krishna recipe amount, and dry roasted the walnuts instead of frying them, so we can all enjoy ourselves without the dreaded post dessert guilt. All of the ingredients in this recipe are organic to insure that the quality is high and good for you. My advice: Be naughty, but nice, and may the force be with you.

Raisin and Walnut Semolina Pudding

2 1/4 cups filtered water
3/4 cup organic sugar
10 saffron strands
1/2 tsp ground nutmeg
1/4 cups organic raisins
1/2 cup walnuts, dry roasted and chopped
1 stick (1/2 cup) organic butter
1 1/2 cup semolina 

1. In a heavy lidded pan, combine the water, saffron strands, sugar, nutmeg, and boil for one minute. Add the raisins, lower the heat, and simmer.
2. In a frying pan, dry roast the walnuts for one minute. Remove them from the pan, and chop roughly. Set aside.
3. On medium heat, melt the butter in the frying pan, and add the semolina, stir frying for 10 minutes, or until golden brown, Lower the heat to simmer, and slowly pour in the sugared water. Be very careful! It does have a habit of spluttering when the water hits the grains. Stir rapidly to make sure there are no lumps. Add the walnuts, stir and cover. Simmer for 2-3 minutes, or until the grains absorb all of the liquid. Fluff with and fork and serve. 

Any leftovers? Steam them the next day to keep the dessert’s fluffy texture.

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