Bombay Pudding

Ingredients

• 0.5 seer (approximately 500 g / 1 lb) Suji (semolina / fine wheat flour) (Suji is a coarse-ground wheat semolina. A seer is a traditional South Asian unit; half a seer is roughly 500 g. Fine semolina (suji/rava) from an Indian grocery is the closest modern equivalent.)
• 0 as needed Water (Enough to boil and cook the semolina until very thick — start with about 750 ml and add more if needed.)
• 0 as needed for greasing Butter (Used to grease the dish so the cooked semolina does not stick.)
• 1 yolk Egg yolk (Separated from the white; used as a coating to help the flour adhere before frying.)
• 0 as needed Plain flour (for dredging) (A light dusting of plain wheat flour over each piece before frying gives them a crisp exterior.)
• 0 as needed Ghee (for frying) (Use enough ghee to shallow-fry the pieces, about 2–4 tablespoons in a wide pan. Ghee is available at Indian grocery stores and many supermarkets.)
• 0 as needed Syrup flavoured with lemon juice (A simple sugar syrup (boil equal parts sugar and water until slightly thickened) stirred together with fresh lemon juice to taste. No exact quantities are given in the original; pour generously over the finished pudding.)

Instructions

1. 1Place the semolina (suji) in a dry, heavy-bottomed pan or skillet over medium-low heat. Stir it constantly with a wooden spoon for about 5–7 minutes until it smells nutty and turns a very pale golden colour — you are only half-roasting it, not fully browning it. Remove from heat immediately so it does not over-colour.
2. 2Return the pan to the stove over medium heat. Pour in about 750 ml of water and stir well to combine with the roasted semolina. Bring to a gentle boil, then reduce the heat to low and keep stirring frequently to prevent lumps and sticking. Continue cooking for 15–20 minutes, adding a little more water if the mixture seizes up too quickly, until the porridge is very thick — it should pull away from the sides of the pan and hold its shape when scooped. Think of a very stiff polenta consistency.
3. 3Take a large soup plate, pie dish, or baking dish and rub it generously all over the base and sides with butter. This prevents the cooked semolina from sticking and makes it easy to turn out.
4. 4Carefully pour or spoon the hot, thick semolina mixture into the buttered dish. Use the back of a wet spoon or a spatula to spread it evenly to a depth of roughly 2–3 cm (about 1 inch). Work quickly as it begins to firm up fast.
5. 5Leave the semolina in the dish at room temperature to cool completely and become firm and solid — this will take at least 30–45 minutes. You can speed this up by placing the dish in the refrigerator for 20 minutes. The mixture is ready when it holds its shape cleanly when pressed with a finger and does not feel soft or wet in the centre.
6. 6Once completely firm, use a sharp knife to cut the semolina slab into six or more even pieces. You can cut them into squares, rectangles, or triangles — whatever shape you prefer. Run the knife under cold water between cuts to keep edges clean.
7. 7Separate one egg and place the yolk in a small bowl (discard or save the white for another use). Use a pastry brush or the back of a spoon to rub the egg yolk evenly over all sides of each semolina cake. This acts as a glue that helps the flour coating stick and gives a richer golden colour when frying.
8. 8Sprinkle plain flour generously onto a clean plate or tray. Press each egg-coated semolina cake lightly into the flour on all sides, then shake off any excess. Each piece should have a thin, even coating of flour — this creates a crisp crust when fried.
9. 9Heat 2–4 tablespoons of ghee in a wide, heavy frying pan over medium to medium-high heat. When the ghee is hot and shimmering (but not smoking), carefully add the flour-coated semolina cakes. Do not crowd the pan — fry in batches if needed. Cook for 3–4 minutes per side, turning once, until each piece is a rich, deep golden-brown colour on all sides. The original recipe calls for a 'rich dark-brown colour', so do not rush this step. Remove and drain briefly on a plate lined with kitchen paper.
10. 10Transfer the fried semolina cakes to a clean pudding dish or serving platter. Arrange them neatly in a single layer or slightly overlapping. Keep them warm while you prepare the syrup if you have not already done so.
11. 11Just before serving, pour a generous amount of lemon-flavoured syrup over the arranged cakes. To make the syrup: combine equal parts sugar and water in a small saucepan, bring to a boil stirring until the sugar dissolves, then simmer for 3–5 minutes until it just begins to thicken slightly. Remove from heat and stir in fresh lemon juice to taste. Pour this warm syrup over the pudding immediately before bringing it to the table so the cakes absorb the flavour while still warm.