Serves: 4
Total Calories: 246

1 tablespoon , coarsely chopped almonds, , dry-roasted or deep-fried
1 tablespoon cashew nuts, dry-roasted or deep-fried
1 tablespoon raisins, dry-roasted or deep fried
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
4 cups whole milk
1/4 cup sugar
2 tablespoons , fine semolina
2 tablespoons unsalted butter
4 drops vanilla extract

1. Prepare the almond, cashews, and raisins. Place 3 1/2 cups milk and the sugar in a large, heavy wok or saucepan and bring to a boil, stirring, over high heat. Reduce the heat to medium and simmer, stirring and scraping the bottom and the sides of the wok often, until it is reduced by half, 15 to 20 minutes.

2. In a bowl, mix the semolina and the remaining 1/2 cup milk, then add to the thickened milk in the wok, stirring constantly to avoid the formation of lumps.

3. Add the butter, 1 teaspoon at a time, stirring constantly until the pudding is thick and creamy, 7 to 10 minutes. Remove from the heat, mix in the vanilla extract, and garnish with the almonds, cashews, and raisins. Serve hot, or refrigerate at least 4 hours and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 104

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