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DESSERTS

Semolina Cappuccino

pudding mousse

THIS IS GIVEN AS AN OFFERING IN AS THEY SAY SOME THINGS
TEMPLES AND GURDWARAS AND ARE BETTER RICH, WHAT MORE
ALSO AT HAVANS THAN COMBINATION OF
CHOCOLATE AND COFFEE!
Preparation time: 1½ cups water
10 minutes ¾ cup sugar Ghooghra
Cooking time: 1 cup ghee Preparation time: 5 minutes
15 minutes 1 cup semolina Cooking time: 15minutes
Serves 4 Chopped almonds excluding setting time
and pistachio nuts Serves 6 YOU KNOW IT IS TIME TO CELEBRATE WHEN YOU GET TO EAT GHOOGHRA!
You will need: to decorate
Crushed cardamom
1 cup milk seeds to decorate You will need: Preparation time: 225g semolina ½ tbsp ground
397ml can sweetened condensed milk 30 minutes 110g desiccated coconut cardamom seeds
3 cup cocoa powder Cooking time: 60 minutes 1 cup ground almonds For the pastry:
1
Method 3 tbsp butter Serves: 20 and pistachio mixture 3-4 tbsp ghee
500g sugar
2 tbsp instant coffee
1 Using a medium pan, boil the milk and the 2 tbsp hot water ½ cup gram flour 3 cups cake flour
water. Add sugar and allow to dissolve. 2 cups double cream chilled For the filling: 1 tsp ground cloves ½-1 cup warm milk
½ cup ghee Cooking oil to fry
2 Melt the ghee in a separate pot on a medium
heat, add semolina and stir until the mixture
turns an almond colour. Method Method
1 Combine condensed milk, cocoa, butter, coffee 1 Warm the ghee (leaving about 2 tbsp from the your hands. Leave aside until ready to fill the pastry.
3 Add the milk and water mixture to the semolina, (dissolved in hot water) in a medium pan. ½ cup for roasting the gram flour) in a medium pan. (This mixture can be cooked in advance and left in
a small amount at a time, stirring continuously till the fridge to use as a filling at a later stage.)
the mixture is absorbed and thickened. 2 Cook over a low heat, stirring constantly until 2 Add the semolina and stir until the mixture turns
the butter completely melts and the mixture has beige. Make sure it does not turn brown. (The tip is 7 Mix in the ghee with flour. When you can make a
4 Remove the pan from the heat, but carry on a smooth texture. to stir just until you smell the flavour being dispersed.) fist of this mixture then the amount of ghee is right.
stirring until the semolina comes off the sides Add a small amount of warm milk at a time and
and the ghee is floating. 3 Whip the double cream in a large bowl until 3 Take the pan off the heat and add the coconut, knead to a soft dough. Cover with a damp cloth.
it stiffens. nuts and sugar and stir well. Keep aside.
5 Put it back on a low heat and continue stirring. 8 Divide the dough into small balls and roll out each
4 Gradually fold the chocolate mixture into the 4 In a separate pan, roast the gram flour in 2 tbsp ball to a circle of about 5cm in diameter.
6 Taste for sugar, and adjust if necessary. Finally whipped cream. ghee. Stir until the flavour disperses. It should be
add chopped nuts and crushed cardamom seeds. slightly brown in colour. Remove from the heat. 9 Place 1 tsp of filling in the middle of the pastry circle
5 Spoon into dessert dishes and refrigerate for and pinch the ends so that the filling does not spill
7 Remove from the heat and serve. around 2 hours until set. 5 Now add this to the semolina mixture along with when the ghoogras are fried. (This can be difficult so
cloves and ground cardamom seeds. you could use a small pie cutter for the same effect.)
Alternatively, omit the milk and use 2½ cups 6 To decorate the mousse add a dollop of fresh
of water only. You can also substitute semolina cream before serving. 6 Allow to cool in a large dish but do not cover the 10 When filled, fry the Ghoogras on a slow heat till
with whole wheat flour. dish. When cold, massage the mixture between slightly brown. Cool and store in an airtight container.

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