Semolina pudding or is known as Sugee by the Arabs here is a sweet milk pudding made from semolina grains and flavoured with heady cardamom and tinted a golden yellow by saffron strands. Its usually eated during festivities and weddings. My grandmother spends a minimum of 4 hours cooking this in a pot, involving frying the grains for at least two in a dry clean wok. She blends almonds with milk and adds it in too. Its actually real easy to make, as easy as cooking a bowl of oats for breakfast. This recipe is courtesy of an Arab friend and it has been in her family for generations. My metric conversions are awkward but its pretty simple if the cans itself are used for measurements.
Sugee
Makes a huge portion, serves at least 20
Ingredients
1 can evaporated milk (405g)
1 can condensed milk (388g)
8 cans water (using the evaporated milk can as measure, equivalent to 3240ml)
250g butternc
20 cardamom pods
1 tsp saffron strands
1 can King’s brand semolina grains (454g)
3 cups sugar
Topping
Sultanas
Toasted Cashews
Toasted sliced almonds
Method
Boil evaporated milk, condensed milk, water, butter and sugar in large pot. Crush cardamom pods and tie in muslin cloth. Add into mixture. Add saffron strands. Bring to a boil. While stirring steadily, pour semolina grains in a steady stream over 3 mins. Do not pour all in at once or it’ll clump together. Continue stirring till mixture thickens and semolina grains swell and turn translucent.Pour into mould. Sprinkle topping on while still hot. Best served chilled.
[...] are some things you make that people ask for again and again. This recipe was given to me by an Arab family and its something that everyone loves so much. My mother in [...]