MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Phirni (Indian Semolina Pudding)
Categories: Indian, Puddings
Yield: 4 Servings

MMMMM----------------------STRAWBERRY SAUCE---------------------------
3 c Strawberries; chopped
3 tb White granulated sugar

MMMMM-----------------PHIRNI, (SEMOLINA PUDDING----------------------
1/2 c Fine semolina flour;
- (suji/sooji); available
- in Indian stores
1 tb Ghee
4 c Evaporated milk or
- half and half
1/2 c White granulated sugar;
- +2 tb, adjust to taste
2 tb Rose water -OR-
1 dr Rose essence; up to 2 dr
1/2 ts Green cardamom powder
1/2 c Pistachios & almonds;
- chopped,
- plus extra for garnish

Strawberry Sauce:

Add the chopped strawberries and sugar to a sauce pan and let cook on
low heat for about 5 to 8 minutes until they are soft. Once they are
soft, I used my spatula to mash them in the pan itself, you can blend
them to make a smooth sauce if you like. Once cooked, let cool to
room tempeature, if you feel that the sauce is runny after cooling,
you may need to cook it little more to achieve a thicker consistency.
Tip the sauce into the glasses or serving bowls and let chill.

Phirni (Semolina Pudding):

Prepare while the strawberry sauce is cooking.

In a skillet, on very medium heat,toast the semolina flour along with
ghee until its light golden in color. You will need to continuously
stir the flour as it roasts and keep a watch because semolina burns
easily. Takes about 5 to 8 minutes.

While the semolina flour is toasting; In a wide mouthed, heavy
bottomed utensil, let milk come to a boil on medium heat. Stir once
or twice midway to prevent milk from sticking to the bottom of the
utensil.

Once boiling, reduce the heat to low and start adding the toasted
semolina flour to the boiling milk and whisking thoroughly with the
other hand. This is a very important step, if you do not whisk
continuously, semolina will form lumps within seconds.

Within 5 minutes you will see that the milk starts to thicken as the
semolina granules swell up and absorb milk.Continue whisking for
about 3 to 4 minutes until you get a thick but runny consistency
similar to ketchup.

Remove from heat and let cool for 5 minutes. Add the granulated sugar,
nuts, cardamom powder, and rose water to the semolina & milk mix, and
combine thoroughly. You will see that as the sugar dissolves the
pudding will thin out. Note that it is important to add the sugar
while the pudding is still warm.

Let the pudding cool to a room temperature and then add it on top of
the already cooled strawberry sauce. Cover the bowls or glasses with
cling film to avoid formation of skin on top and let set in the
refrigerator until set, about 2 to 3 hours. Garnish with chopped nuts
or strawberries and serve chilled.

Notes:

I used canned evaporated milk because we like the taste and the
caramel color that it lends to the pudding. In case you will use milk
and half n half, you wont get the same color.

Instead of strawberry sauce, try pureed mango, sliced bananas, or any
other kind of fruit. Please do not use citrus fruits because that may
lead to curdling of the milk in the pudding. You can avoid the fruit
sauce completely & make the pudding on its own only.

The same recipe can be used to make phirni with ground rice or corn
meal. In case of rice flour, do not toast it.

The pudding keeps for 2 to 3 days, refrigerated.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
strawberry-phirni-indian-semolina-pudding.txt>

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