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.