Semolina Pudding

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            FOOD FUNNY
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Thanks to reader Clarence Calkins for this true food funny:

After my friend Carl and his wife were married, they gently removed
the top layer of the wedding cake and wrapped it in several layers of
foil and put it in the freezer. Month after month, they carefully
moved it aside as they put things in and removed them again. Finally
the long awaited event - their one-year anniversary - arrived and they
got the cake out, thawed it, set up candle light and plates, and
started to cut a slice only to discover it was a block of frosted
Styrofoam only meant to add height to the cake.

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            TODAY'S RECIPE
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Semolina is coarsely ground durum wheat, the same stuff that the best
dried pastas are made from. In the US and many other parts of the
world it is marketed as Cream of Wheat, which may be used in this
recipe with excellent results.

Semolina Pudding (Sooji Halwa)

2 1/2 cups (625 ml) water
10 Tbs (150 ml) sugar
1/4 cup (60 ml) raisins
3/4 cup (180 ml) ghee (see below)
3/4 cup (180 ml) semolina
1/4 tsp (1 ml) ground cardamom
Heavy cream for garnish (optional)

Combine the water and sugar in a pot and bring to a boil over moderate
heat. Remove from the heat, stir in the raisins, and set aside. Heat
the ghee in a large, heavy skillet (preferably non-stick) over
moderate heat until it is very hot. Add the semolina and fry,
stirring constantly, until it is lightly browned, about 10 minutes.
Add the raisin mixture and stir to combine thoroughly. Lower the heat
and simmer uncovered, stirring frequently, until the water is
absorbed, about 10 minutes. Stir in the cardamom and remove from the
heat. Serve hot, warm, or at room temperature. Top with a little
heavy cream if desired. This dish will keep refrigerated for several
weeks, and freezes well. Serves 6 to 8.

Ghee

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam, stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
Received on Sat Apr 17 09:00:09 2004