Bombay Pudding
A traditional Indian dessert made from roasted semolina, formed into cakes, fried until golden, and served with lemon-flavored syrup. This sweet treat features crispy exteriors and soft interiors.
Ingredients
- 2 cups Semolina (soojee) (Original recipe called for 2 pounds; 2 cups is approximately 12 ounces)
- 4 cups Water (For boiling the semolina)
- 1 tablespoon Butter (For greasing the dish)
- 1 large Egg yolk (Beaten, for coating)
- 0.25 cup All-purpose flour, finely sifted (For dredging)
- 0.5 cup Ghee or clarified butter (For frying)
- 1 cup Sugar (For syrup)
- 0.5 cup Water (For syrup)
- 2 tablespoons Fresh lemon juice (For flavoring the syrup)
More recipes using Semolina
Sooji Halwa (Semolina Pudding)
A traditional Indian sweet made with roasted semolina, ghee, sugar syrup, nuts, and aromatic spices. This rich dessert is molded into shapes while hot and served as a festive treat.
Suji Halwa / Semolina Dessert
A delightful Indian dessert made with semolina, ghee, sugar, and cardamom, offering a rich and aromatic treat.
Hulluah (Semolina Halwa)
A traditional Indian sweet made from semolina (sooji/suji) steeped in water to create a milk, then cooked with sugar, ghee, and aromatic spices. This rich, fragrant dessert is molded into shapes while warm.
Soojee Fritters (Tea-Table Sweet)
Delicate fried semolina fritters made with eggs and milk, served as a sweet tea-time treat. These golden-brown fritters are crispy on the outside and soft inside, finished with a dusting of crystallized sugar.
Instructions
- 1Heat a dry skillet over medium heat. Add the semolina and toast, stirring frequently, until it becomes fragrant and lightly golden, about 5-7 minutes. Do not let it brown completely.
- 2In a large saucepan, bring 4 cups of water to a boil. Gradually add the toasted semolina while stirring constantly to prevent lumps. Reduce heat to medium-low and continue cooking, stirring frequently, until the mixture becomes very thick and pulls away from the sides of the pan, about 10-12 minutes.
- 3Generously butter a shallow dish or pie plate (about 9 inches in diameter and 1.5 inches deep). Pour the hot semolina mixture into the prepared dish and spread evenly. Allow to cool completely at room temperature until firm and set, about 1-2 hours.
- 4Once the semolina has cooled and congealed, cut it into 8 equal wedges or squares, like cutting a pie.
- 5In a small saucepan, combine sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in lemon juice. Set aside to cool slightly.
- 6Beat the egg yolk in a shallow bowl. Place the sifted flour in another shallow bowl. Brush each semolina cake on all sides with the beaten egg yolk, then dredge lightly in flour, shaking off excess.
- 7Heat ghee in a large skillet over medium heat until shimmering. Carefully add the coated semolina cakes (work in batches if necessary to avoid crowding). Fry for 3-4 minutes per side until they acquire a rich golden-brown color. Remove and drain on paper towels.
- 8Arrange the fried semolina cakes on a serving platter. Pour the warm lemon syrup over the cakes just before serving. Serve warm or at room temperature.
