This pudding is a traditional sweet served usually in an after-delivery baby shower; hence it has many benefits for the new mommy. But, this pudding is also served any time during the year, especially in winter, since most people like to have it warm, in addition that caraway has calming effect in spasms and flatulence (which occurs more in winter).
Caraway pudding is usually made with either semolina flour or rice flour; added to it Caraway powder, and spiced with some cinnamon and anise. My version is to use both flours, I liked it better that way, and here how I make it.
In a deep pot, combine semolina flour, rice flour, sugar, caraway, cinnamon and anise.
Add water and mix well.
Cook over high heat, stirring continuously, till it boils. Reduce heat, and keep on stirring till flours are cooked, and mixture in becoming thick, takes about 10minutes.
Pour immediately in cups or small deep plates. Garnish with nuts and raisins, sprinkle little cinnamon powder on top and serve hot (or cold if you like)
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Most people soak the almonds and pistachios in cold water to becomes little soft, but I prefer them dry and crunchy.
If you have only one kind of flour, amount of water changes, and here are the quantities according to the kind you’ll be using:
1 cup semolina flour, needs 6 cups water
1 cup rice flour, needs 8 cups water.
If you want the pudding consistency thicker, reduce the water amount.
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