Semolina Coconut Pudding

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Asian Recipe
Difficulty: Easy

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  • 4 cups - milk
  • 1 cup - fine semolina (Rava)
  • 1/2 cup - sugar or to taste
  • 1/2 tsp - orange essence
  • Almond essence
  • 2 tbsp - cashew nuts, chopped
  • 2 tbsp - raisins
  • For Coconut Sauce:
  • 1 cup - thick coconut milk
  • 2 tsp - vanilla custard powder
  • Sugar to taste
  • Vanilla essence

How to Make Semolina Coconut Pudding

  • Boil milk in a thick-bottom saucepan.
  • Lower the heat and sprinkle semolina, little by little, stirring continuously till the semolina turns slightly soft.
  • Add sugar and cook till it melts.
  • Add almond essence, cashew nuts and raisins.
  • Pour the cooked semolina into a mould. Let it cool and chill it.
  • For coconut sauce:
  • Mix custard powder with 1 tbsp of coconut milk to make a paste.
  • Add the remaining milk and mix well.
  • Cook stirring continuously till becomes thick and creamy.
  • Add sugar and vanilla essence and cook till they blend with the sauce.
  • Cool and chill in the refrigerator.
  • During serving, turn the chilled semolina on to a plate and top it up with coconut sauce.