Semolina Pudding

This recipe comes from Janice D'Souza, who grew up in the Manglorean Catholic community of South India. Special techniques and ingredients infuse the flavors of Mangalore in this easy dessert. See other recipes in Janice D'souza's Mangalorean meal from Kentucky ingredients here.


1 cup dry cream of wheat

1/4 cup butter, or more if needed

2 Tablespoons sugar

Generous handful of cashews

4 cups liquid: all milk, or half milk/half water, or more if needed


  1. Set the liquid, butter and sugar over medium-low heat and keep an eye on the mixture as it warms. Stir it occasionally. Do not let it scorch or boil over.
  2. While the liquid warms, in a large frying pan or saucepan, heat the butter and cashews over medium heat. Add the dry cream of wheat and stir frequently as it toasts. Aim for a nutty smell and a lightly toasted look. Do not brown the cream of wheat.
  3. When the liquid is very warm and the cream of wheat properly toasted, pour a little warm liquid into the cream of wheat and stir. Gradually add the rest of the liquid, or as much as needed to reach a pleasingly thick (but not stiff) texture.
  4. Turn off the heat. Serve.