Groovy Island Girl: Recipe - Sugi or Semolina Pudding

Sugi or semolina pudding is a popular dessert in our home especially during Ramadan. Actually we have it only during Ramadan - I am not sure why but I think its whole tradition bit – something that’s been done since my grandfather’s time and at times like this keeping with certain traditions is nice – it gives that familiar feeling of family togetherness even though were scattered all over the place.

Sugi or is Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.
Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.
Semolina pudding is made by boiling or baking the grain with milk and sweeteners. The pudding can be flavoured with vanilla, served with jam, and eaten hot or cold.
In Italy (Tuscany) spaghetti made with semolina are called pici. In Northern India, it is known as Suji; in southern India, rava. In much of North Africa and the Middle-East, it is made into the staple couscous or kuskus.
In South India, semolina is used to make such delicacies as rava dosa and upma. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas"), Turkey ("Helva"), Iran ("Halva"), and India ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk and pine nuts. In some cultures, it is served at funerals, during special celebrations or as a religious offering.
It can be used as an alternative to corn meal to 'flour' the underside of fresh pizza dough to prevent it from sticking to the peel.
In bread making, a small proportion of semolina added to the usual mix of flour produces a tasty crust.
(source: wikipedia.com)

Here is a picture of the uncooked semolina ..

The whole process of making sugi or semolina pudding is all about the texture of the pudding. Too much semolina hardens it too much water you know the rest. To get the right consistency, I usually scoop about a tablespoon into a cup and leave it for a few minutes to see how it will turn out. If it’s soft than it’s done if it’s too watery then it needs to get back to the stove and more semolina added. If it’s too hard, time to add more water and sugar. At the end of it, the consistency depends on you hard or soft.

Here is the recipe for Sugi or semolina pudding from my kitchen to yours. I failed miserably the first couple of times but in time you master the art of making this delicious desert and it does taste just like how grandma use to make it.

Sugi (Semolina Pudding)

Ingredients:-

6 tbsp semolina
4 tbsp condensed milk
* 1 tin evaporated milk
1 tin water (use the tin of the evaporated milk to measure)
3 cups water (this is an estimate. Check for the consistency that you
want)
3 tbsp sugar
1 tsp rose water or rose essence
Yellow coloring
½ cup roasted almonds (sliced)
½ cup raisins

Directions:-

1, Brown the semolina, reduce heat and add in the milk, water and
sugar. Stir gently. Increase the heat slightly and keep stirring
until the semolina is cooked and you get a slightly thickened
consistency.

2. Then add in the coloring and rose water. Stir until it bubbles.
At this stage the mixture shouldn’t be too hard or too watery.

3. Scoop a small amount of semolina into a cup and let it stand. If the mixture is soft then its done.

4. If it’s too hard add more water and make sure to add more condensed milk for taste.

5. Once it’s cooked, scoop into little bowls or into a big bowl.

Arrange the almonds and raisins on top and serve. It’s delicious hot or cold. The final product looks a little like this..