|Sujir Payesh with Dried Apricots|
Monday, September 18, 2017
The semolina is first toasted in a skillet with butter until golden brown and fragrant. Meanwhile, milk is scalded with raisins & sugar in another pan and the two are combined to produce a smooth and creamy pudding. Just to be different, I decided to use coconut milk instead of regular milk and replaced the raisins with minced, dried apricots.
One gentleman who loved to have this with heated tortillas for breakfast once told me that the semolina, sugar and butter should be used in a 1:1 ratio and the milk to semolina ratio should be 2:1. I admit this tastes heavenly, but not so good for diabetics or people with high cholestrerol levels, so I toned it down significantly. A hint of cardamom powder gives this pudding a decadent touch.
|Toasted Mung Bean Lentils|