Indian Semolina Pudding with Redcurrant Sauce – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. plus solidification time Difficulty: medium Servings: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pudding:
- 1 liter milk
- 100 gr. Sahara
- 50 gr butter
- 85 gr. semolines (durum wheat flour), you can replace with finely ground semolina
Sauce:
- 350 gr fresh red currants
- 1/2 tbsp. water
- 1/4 Art. Sahara
- 1 lemon juice
Recipes with similar ingredients: semolina, lemon juice, milk, currant
Recipe preparation:
- In a saucepan, mix milk, sugar, butter and bring all to a boil. Add the semolina and cook, stirring constantly, until the mixture thickens. Arrange the pudding in 4 tins (110 g.), pre-rinse with cold water and sprinkle lightly culinary spray.
- Bring the currants with water, sugar and lemon to a boil. juice. Cook until sugar dissolves and currants become soft, about 10 minutes Mash the mixture in a blender, then pass through a sieve to make a homogeneous paste. pudding and sauce in the fridge for about 2 hours. Put the pudding out tins on dessert plates and pour sauce.
