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Sweet Semolina with Coconut Milk

The rain has been showering continuously for a few days now making it difficult to get out of the warm bed. Whole day, it has been raining and chilling the moisten air. I desired to keep my stove on all the time so the ardent smell of food dispersed through every room and cozied up every corner.

Semolina is a common breakfast ingredient in India. It is great for Upma (savory semolina with peanut and raisin), idli (steamed rice cake) and several beautiful dessert dishes.

One of the recipes I adore is soft, velvety, creamy, white semolina cooked in coconut milk. Cardamom pods added the robust aroma in the soft texture. It is a hearty sweet breakfast dish. The meek heat gently oozed from the pudding surface and traveled through the air carried the composed coconut and cardamom fragrances. This comforting scent warmed up my home like a giant, thick, woolen blanket.

 

Sweet Semolina with Coconut Milk

Ingredients: (4 Servings)

1 cup semolina

2 1/2 cup coconut milk (not coconut cream, if coconut cream is used, dilute it with some water)

2 tbsp sugar or to taste

3 pods cardamom- roughly bruised

Preparation

  1. Toast semolina in the dry pan over the medium heat for 1-2 minutes. Keep aside.
  2. Bring coconut milk with sugar to boil, add cardamom pods.
  3. Add semolina in the boiling coconut milk and continuously stir until all liquid is absorbed. Turn off the heat.
  4. Cover for few minutes. Serve hot.

The comforting semolina was so warm and sweet. The innocent white texture was soft and smooth with the most beautiful fragrance of cardamom. Every grain of semolina was filled with creamy coconut moisture. It was one creamiest warm breakfast we had this season.

Have a beautiful day,
Tes

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