Tag Archives: Semolina

Semolina flour is a kind of grainy, usually made ​​from hard wheat grains. The fineness of the grind can be adjusted to produce more or less fine meal. Such as flour, semolina can be whole or refined. It is used in cooking in various preparations, including semolina cakes, soup, and couscous, and is used to make pasta.

The meal can also be manufactured using other grains.

Sanwin Makin – semolina cake

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Ingredients :

  • 1 cup of semolina
  • 3 cups of coconut cream
  • 1 cup of sugar
  • 125 g of ghee or butter
  • 1 pinch of salt
  • 1/4 teaspoon of ground cardamom
  • 3 eggs, yolks and whites separated
  • 2 to 3 tablespoons of sesame seeds

Preparation :
Put the semolina in a large pot and slowly add the coconut cream, stirring to avoid lumps.

Add sugar and bring to a boil over medium heat and stir constantly. When the mixture begins to thicken, gradually add the ghee or butter.

Cook until the mixture becomes very thick and pulls away from
sides of the pan. Add salt, cardamom and mix.

Stir in egg yolks one by one, then beat the eggs whites
until stiff and fold gently with a wooden spatula.

Pour mixture into cake pan 20 cm wide, then equalizing the surface.

In a small dry saucepan, fry the sesame seeds on medium heat. Stir constantly, once browned sprinkle the cake.

Bake 45 minutes at 160 ° C, until the cake is puffed and golden. Let cool in pan, then cut into large rectangles or diamonds.

Serve as a snack or dessert.

Pittu – coconut round

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Ingredients :

  • 2 cups of shredded coconut fresh or dry
  • 1 cup of rice flour
  • 1 cup of fine semolina
  • 1 1/2 teaspoon of salt

Preparation :

If using the dried coconut, place in large bowl and pour a glass of water for rehydrate. The fresh coconut does not need water.

Put the coconut in a bowl and add the sifted flour, semolina and salt.
Work by hand as a pastry. The mixture should resemble breadcrumbs.

Fill in the bamboo tube or in a special tube (see photo) and lightly pressed down, you can use a thin tin can that you have pierced the bottom.

cook 15 minutes in a steamer basket. Let cool before unmolding.

Serve with coconut milk, the lunu miris Sambol or strong curry like curry tripe who is traditionally serve with the pittu.

Anecdotes : The pittu was probably introduced at Sri Lanka by Malaysian regiments of the colonial period. However, it was completely “naturalized” and is now a staple food of Sri Lankans.

Kesari – semolina cake

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Ingredients :

  • 1 cup semolina average *
  • 1 cup sugar
  • 1/2 cup ghee
  • 2 cup water
  • 10 green cardamom capsules
  • 6 saffron threads soaked in 2 tablespoons of lukewarm milk
  • A pinch of salt
  • Sliced ​​almonds for decoration or pistachios, cashews, coconut

* Attention to the meal you choose : semolina indicated in this recipe is not couscous semolina ! It is much finer (almost powder) and special desserts.
Preparation :

Put 2 tablespoons of sugar in a mortar with the cardamom, finely grind and remove the capsule which come loose.

In a kettle, boil water and keep warm.
In a saucepan, heat ghee and add the semolina and fry over low heat.

Pour the water slowly, stirring with a wooden spoon, stir in the saffron, sugar, cardamom and a pinch of salt, stir and remove from heat as soon as the semolina comes off the pan.

Pour into buttered baking square or round in ghee, spread over 1 to 1.5 cm and smooth top and place in the fridge.Pour into square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and smooth top and and then put in the fridge for 20 minutes. Cut into squares or diamond shapes, decorate with coconut and almonds (or other).

Tips : We can flavor it with different flavors such as rose water or spices: turmeric … You can add dry grapes or even put a touch of color by adding a touch of food coloring.

Anecdote : The Kesari comes from the word Keshar, “saffron flower” in Sanskrit, then became Keshari. This is a dessert popular in southern India and Srilanka