Rulang/Sooji/Semolina pudding - A Sweet Velvety Pudding for any occasion

This sweet treat, so light and velvety is a real winner on a balmy summer day to be served after the main meal. If you are serving this for kids, you can even mix colours to make it more inviting!

Semolina is a good source of vitamin E and B, both are essential for good immunity.  Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also, it is a nourishing source of energy for kids and adults alike.

It is important that you cook the pudding until it comes to a ball and no longer sticky.  This right consistency will give your pudding the expected velvety texture and firmer squares when cutting.

What you need to make it:

Semolina (Rulang/Sooji)	75 g
Sugar (white)	150 g
Butter	50 g
Milk	500 ml
Salt	2 pinches
Raisins	2 tbsp

Let’s make :

• Divide 500ml of milk into two parts.
• Soak semolina in one half of milk
• Keep aside the other half

Melt it

• In a wide pan add 50g of butter and melt under low flame
• Add the plain half of  milk and 150g of sugar and 3 pinches of salt
• Boil until bubbles form on top while stiring continuously

Add Semolina

• Reduce heat and add the other half of milk soaked with semolina.
• Add currents.

Stir it

• Keep stiring until thick.
• The mixture will come together as a ball after 10 – 15 mins.

Pour it

• Immediately, switch off the flame and pour the mixture into a Pyrex dish rubbed all sides with butter
• Let the pudding cool off and place in the fridge
• Once properly chilled, you can cut it into perfectly dainty squares
• Serve in a pretty dessert cup