Blueberry and Coconut Pudding

Serves: 8 people
Preparation Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

Fresh Blueberries – 1 cup
Dessicated Coconut – 1 cup
Semolina – 1 cup
Ghee – 1 cup
White Granulated Sugar – 1 1/2 cups
Green Cardamom Powder – 1 tsp
Cashew nuts, broken – 1/4 cup
Almond Slivers – 1/4 cup
Salt – a pinch

Preparation:

1. Wash blueberries and pat them dry.
2. Measure all the ingredients and keep them ready.

Method:

1. Heat 1 tbsp of ghee in a thick bottomed pan.
2. Add semolina and roast on medium flame until they turn crisp. At this stage, semolina gives out a nice aroma and looks slightly white in color. While roasting, use a spatula, wooden/steel, to fry semolina and work fast – keep semolina moving, to avoid over-roasting them.
3. Immediately transfer the roasted semolina into a dry bowl.
4. In the same pan, heat 2 tsps of ghee and roast cashew nuts until they turn slightly golden brown. Immediately transfer them into another bowl.
5. Again, in the same pan, heat 1 tbsp ghee, add blueberries. Saute until they turn soft.
6. Meanwhile, boil 2 cups of water in a separate pan or a vessel.
7. Add sugar, salt and cardamom powder to the softened blueberries. Mix well.
8. Pour the boiling water and half the quantity of remaining ghee.
9. When all the sugar melts completely, add roasted semolina while stirring the mixture continuously in one hand. Mix well to remove any lumps.
10. Cook covered on low flame until it thickens.
11. Now add all the remaining ghee, dessicated coconut, roasted cashew nuts and almond slivers. Mix gently until the mixture starts forming a lump.
12. Turn off the heat and transfer the pudding into a bowl.
13. Serve hot.