Victorian Bombay Fried Semolina Pudding

Victorian Bombay Fried Semolina Pudding is a traditional Anglo-Indian recipe from the 1860s for a for a classic pudding of boiled semolina paste that's set, then floured and fried to finish. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Bombay Fried Semolina Pudding.

prep time

15 minutes

cook time

50 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Dessert Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

212.—Bombay Pudding

Take two pounds or one seer of soojee, half roast it, then boil it in water until it becomes very thick;
butter a soup-plate or any other dish of about the same depth; pour the boiled soojee into it; when it
has cooled and congealed, cut it into eight or more cakes; rub the cakes over with the yolk of an
egg, dredge with finely-sifted flour, and fry in ghee until they acquire a rich brown colour. Arrange
them in a dish, and pour over them a thick syrup flavoured with lemon-juice.

Modern Redaction

Ingredients:

500g semolina
1l water
60g ghee
1 egg yolk
6 tbsp fine flour
6 tbsp golden caster sugar
juice of 1 lemon
100ml water

Method:

Scatter the semolina over a baking tray. Transfer to an oven pre-heated to 180C and bake for about 20 minutes, until lightly toasted.

Remove from the oven, allow to cool then transfer to a large wok or pot. Pour over the water, bring to a boil then reduce to a simmer and cook for about 20 minutes, stirring occasionally.

By this time, you should have a very thick mixture.

Grease a wide heat-proof bowl and pour in the semolina mixture. Allow to cool and harden then cut into about 8 wedges and remove from the mould.

In the meantime, combine the sugar, water and lemon juice in a pan, bring to a simmer and cook until golden brown. Take off the heat and set aside.

Heat the ghee in a frying pan. In the meantime, sift the flour onto a plate. Beat the egg and use to brush the semolina slices. Dip in the flour to coat then drop in the hot ghee.

Fry, turning frequently, until golden brown all over.

Arrange on a serving dish then pour over the lemon syrup. Serve warm.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.