Semolina and Coconut Pudding

My blog turned a year old a few days back and I didn’t realize it though I had been looking forward to the blog birthday for quite some time. My absent mindedness sometimes surprises (even) me. I know firsts are supposed to be really special. They deserve careful planning and mindless partying. But I feel extremely lazy at the moment. My bed, blanket and TV remote call out my name in increasingly honeyed tones. So, to mark the occasion I decide to try out a very simple semolina pudding recipe my parents sent me. Then, I shall jump into bed, some pudding in hand, prop myself against some pillows, and watch “Lie to Me” on TV (that man has too much energy, he needs to take a nap, he really does).

  • Servings: 3-serving
  • Time: 30 mins
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Course: dessert
  • Cooking Time: 30 mins


3 tablespoons Semolina / rava
250 ml Milk
1 tablespoon Sugar
125 ml coconut milk
125 ml Sweetened condensed milk
8 tablespoons Sweetened condensed milk for garnish
2 Eggs
1 teaspoon Vanilla essence


  1. Boil the milk with semolina and sugar thick it thickens a little over a low fire.
  2. Take it off fire, and stir in the condensed milk and coconut milk.
  3. Let it cool.
  4. Separate the egg whites and yolks.
  5. Beat the yolks lightly with a fork.
  6. Add it to the milk mixture and mix well.
  7. Pour in the essence as well.
  8. Beat the egg whites well. Fold into the above mixture.
  9. Pour into prepared pudding moulds, and either bake at 180 degrees celcius for 40 to 45 minutes.
  10. Else cover and steam for about 30 to 35 minutes.
  11. Let the pudding cool, and keep covered in refrigerator for 2 to 3 hours or till the pudding is cold.
  12. Cover the pudding mould with the serving plate and turn over. Tap the mould lightly, and remove it.
  13. Pour some condensed milk over the pudding and serve.


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