Sweetened Semolina Pudding with Cardamom and Saffron

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Bengali dessert made from roasted semolina cooked in sweetened milk infused with fragrant cardamom and a hint of saffron. This bangladeshi-inspired desserts ready in about 40 minutes layers semolina (sooji/rava), whole milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Bangladeshi cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp ghee in a heavy saucepan over medium heat until melted and shimmering.
  2. Step 2: Add 3/4 cup semolina and roast, stirring constantly with a wooden spoon for 6-7 minutes until the semolina turns golden and releases a nutty aroma.
  3. Step 3: Meanwhile, soak 1/4 tsp saffron strands in 2 tbsp warm water for 10 minutes to release color and flavor.
  4. Step 4: Slowly pour 4 cups whole milk into the roasted semolina while stirring continuously to avoid lumps.
  5. Step 5: Add 3/4 cup sugar and 4 crushed green cardamom pods, stirring well.
  6. Step 6: Cook the mixture over medium-low heat, stirring frequently, for 15-18 minutes until the pudding thickens to a creamy consistency.
  7. Step 7: Stir in the saffron water, 2 tbsp slivered almonds, and 2 tbsp raisins; cook for an additional 2 minutes.
  8. Step 8: Remove from heat and let the pudding cool slightly; it will thicken further as it rests.
  9. Step 9: Serve warm or chilled, garnished with extra almond slivers if desired.

Frequently asked questions

How long does Sweetened Semolina Pudding with Cardamom and Saffron take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sweetened Semolina Pudding with Cardamom and Saffron?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sweetened Semolina Pudding with Cardamom and Saffron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweetened Semolina Pudding with Cardamom and Saffron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweetened Semolina Pudding with Cardamom and Saffron?

Bangladeshi desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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