Anglo-Indian Semolina Banana Pudding (Sooji Pudding)
A comforting dessert of roasted semolina, sliced ripe bananas, ghee, and golden fried cashews.
About this recipe
A simple dessert dish made with semolina, ghee and sugar. It can be eaten as a sweet at any time during the day or served as a dessert at lunch or dinner.
This comforting Anglo-Indian classic brings together the fragrant warmth of lightly roasted semolina (sooji), rich ghee, and the natural sweetness of ripe bananas, finished with crisp fried cashew nuts and raisins.
Ingredients
9 items · scaled for 4 servings
Method & Preparation
7 steps to perfection
Cooking Steps
- 1
Heat the ghee or butter in a suitable heavy-bottomed pan and lightly fry the cashew nuts and raisins until golden. Remove onto a plate.
- 2
Add the semolina to the pan and stir-fry on low heat for 5 to 6 minutes until lightly roasted, fragrant, and golden brown. Take care not to burn the grains. Remove onto a plate.
- 3
In the same pan, add the milk and water and begin heating. Stir in the sugar and vanilla essence.
- 4
Once the milk and water mixture starts boiling, lower the heat. Gradually add in the roasted semolina, sliced bananas, and fried cashew nuts and raisins, mixing well. (Be careful as the mixture has a tendency to splutter).
- 5
The semolina will begin to absorb the liquid and cook. Keep stirring continuously on low heat until the mixture thickens and begins to leave the edges of the pan.
- 6
Switch off the heat, cover, and allow the pudding to rest for a few minutes.
- 7
Serve warm or cooled at room temperature. Leftovers can be stored in the refrigerator and gently reheated before serving.
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