|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.
A 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 1:1:1 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 cholesterol levels, so I toned it down significantly. A hint of cardamom powder gives this pudding a decadent touch.
|Toasted Mung Bean Lentils|