In need of a quick international dessert to impress guests? This Indian Semolina Pudding, aka Rava Sheera, is a 15-minute dessert topped with dried rose petals that’s perfect for any gathering!
How do you make your Indian Semolina Pudding?
This Indian Semolina Pudding which can be enjoyed for breakfast, brunch, or as a dessert, is made differently throughout India. The only real difference is in the quantities of ingredients and when and where it is enjoyed. Some of them don’t call for milk, just water, while others use more sweetener in their versions, but one thing is a must in all…ghee!
This particular 15-minute dessert recipe is our absolute favorite way to enjoy Rava Sheera. Made with semolina, ghee, milk, water, almonds, raisins, cardamom, and saffron, this versatile pudding is topped with dried rose petals and slivered pistachios for a presentation that’s sure to impress guests even though you don’t have to spend a lot of time preparing it.
- 1/2 cup coarse semolina
- 1 cup ghee
- 1 cup granulated sugar
- 1/2 cup warm water
- 1 cup lukewarm milk
- 2 tbsp slivered almonds
- 2 tbsp raisins
- 1/4 tsp cardamom powder
- 30 strands saffron, soaked in 2 tbsp hot water
- Dried rose petals
- Slivered pistachios
- Dry roast semolina in a heavy-bottomed pan over low-medium heat for about 4 minutes, until it becomes crisp, fragrant, and golden brown.
- Wipe down the same pan, melt ghee, and once it melts, add slivered almonds. When the almonds turn light brown, add the raisins and cook until they plump up.
- Add the roasted semolina to the pot and continue to cook until you see some ghee being released through the semolina.
- Add milk, water, and saffron extract while stirring to avoid lumping, and continue to cook for about 2 minutes until the semolina absorbs all of the liquid.
- Add sugar and cook until it melts into liquid. Continue to stir until is thickens just a bit.
- Add cardamom powder, mix well.
- Serve warm garnished with dried rose petals and slivered pistachios.
Home Chef Tip: You can present this one of two ways. Either place the pudding in individual-sized molds, press it to make it compact, then invert it onto a plate and garnish. Alternatively, you can just serve it as is on a plate with your garnishes.
We hope you enjoy this Indian Semolina Pudding recipe from Aromatic Essence, as much as we do. If you love this recipe, you can find more like it by visiting our Dessert Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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