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Sweet semolina with saffron

From The Peoples Cook Book (book slide)
Anupama Puranik cooks this grain with bananas and milk before adding Indian spices for a twist to a traditional pudding

Sweet semolina with saffron

Method

1. For the tangy lemon sauce: put the lemons in a small pan with 100ml of the water, bring to a simmer and cook over a low heat for about 10 minutes, until tender.

2. In another pan dissolve the sugar in the remaining water and cook over a medium heat for 10-15 minutes until syrupy. Add the softened lemon and the remaining ingredients to the syrup and cook for a final minute, stirring constantly. Remove from the heat and leave to cool.

3. For the semolina: heat the ghee in a heavy-bottomed pan over a low heat add the semolina. Stir well before adding the bananas. Fry gently for 25-30 minutes until golden.

4. Meanwhile bring the milk to the boil over a low heat and carefully pour onto the semolina along with the soaked saffron. Mix it well and cover the pan and cook for 1-2 minutes to steam the semolina. (Note the heat should be gentle at all times as it is very easy to burn the semolina.)

5. Add the sugar and mix again - as the sugar dissolves the entire mixture will change in consistency and become very loose, but it'll come back to normal as soon as all the sugar is dissolved. Cover the pan again and cook for a further minute.

6. Remove from the heat and add the cardaomom. Serve in small individual bowls. Sprinkle over the almond slivers and serve with tangy lemon sauce.

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Serves: 10

Prep: 10 min
Cook: 50 min

Ingredients

For the tangy lemon sauce

2 Lemons, cut into small pieces
175ml water
100g granulated sugar
1 ½ tsp Chilli powder
1 tsp ground Cumin
½ tsp Salt

For the semolina

150g Ghee
200g Semolina
2 bananas, mashed
450ml full-fat Milk
generous pinch Saffron, soaked in 1 tbsp lukewarm milk
200g granulated sugar
½ tsp ground cardamoms
10 roasted slivered Almonds, to decorate