Semolina is quite a versatile food grain that can be used in a number of dishes from pancakes to cakes and is also frequently used in pastas and porridges. It has a number of health benefits as well.
It is made from rough, coarsely ground whole wheat, and hence, is healthier than our refine wheat preparations. Dishes made from suji are delicious too, as the grain gives the dishes a lovely and unique texture. It's light on the stomach, as it is easily digestible.
- 2 cups semolina (suji)
- ¼ cup chopped mangoes
- 6-8 fresh cherries
- 6-8 lychees, peeled and roughly chopped
- ½ kiwi
- ¼ medium pineapple
- 1 tbsp ghee
- Few saffron strands
- 1½ cups low fat skimmed milk
- 1 tbsp honey
- ¼ tsp screwpine essence (kewra)
Heat ghee in a deep non-stick pan. Add semolina and roast for a few minutes.
Add saffron and 1 cup milk, stir and cook till it thickens. Add remaining milk and cook.
Add honey and screwpine essence (kewra), mix well and cook till the mixture starts to leave the sides of the pan.
Place a medium sized greased ring mould on a serving plate and spoon the semolina mixture into it. Refrigerate till set.
Mix together the mangoes, cherries and lychees in a bowl.
Peel and slice kiwi into thin rings. Vertically cut the pineapple in half and slice thinly.
Arrange the kiwi and pineapple slices on the rim of a serving plate. Place the semolina cake in the centre and top with the mixed fruits.