Strawberry Phirni-Indian Semolina Pudding Ingredients [Serves 4-5] For the Strawberry Sauce: 3 cups chopped strawberries [fresh or frozen] 3 tbsp white granulated sugar For Phirni [Semolina Pudding] 1/2 cup fine semolina flour [suji/sooji] [available in indian stores] 1 tbsp ghee [substitute with clarified butter/unsalted butter] 4 cups evaporated milk [ Substitute with half n half /whole milk/soy,almond,coconut milk for vegan version] 1/2 cup + 2 tbsp white granulated sugar [adjust to taste] 2 tbsp rose water [use 1-2 drops if using rose essence] 1/2 tsp green cardamom powder 1/2 cup chopped pistachios & almonds [Or any nuts of choice] + Extra for garnish. Method Strawberry Sauce:- Add the chopped strawberries and sugar to a sauce pan and let cook on low heat for about 5-8 minutes till they are soft.Once they are soft, I used my spatula to mush them in the pan itself,you can blend them to make a smooth sauce if you like.Once cooked, let cool to room tempeature, if you feel that the sauce is runny after cooling, you may need to cook it little more to achieve a thicker consistency.Tip the sauce into the glasses or serving bowls and let chill. Phirni [Semolina Pudding]:- [While the strawberry sauce is cooking] In a skillet, on very medium heat,toast the semolina flour along with ghee till its light golden in color.You will need to continuously stir the flour as it roasts and keep a watch because semolina burns easily.Takes about 5-8 minutes. [While the semolina flour is toasting] In a wide mouthed, heavy bottomed utensil, let milk come to a boil on medium heat.Stir once or twice midway to prevent milk from sticking to the bottom of the utensil. Once boiling, reduce the heat to low and start adding the toasted semolina flour to the boiling milk and whisking thoroughly with the other hand.This is a very important step, if you do not whisk continuously, semolina will form lumps within seconds. Within 5 minutes you will see that the milk starts to thicken as the semolina granules swell up and absorb milk.Continue whisking for about 3-4 minutes until you get a thick but runny consistency similar to ketchup. Remove from heat and let cool for 5 minutes.Add the granulated sugar, nuts, cardamom powder and rose water to the semolina- milk mix and combine thoroughly.You will see that as the sugar dissolves the pudding will thin out.Note that it is important to add the sugar while the pudding is still warm. Let the pudding cool to a room temperature and then add it on top of the already cooled strawberry sauce.Cover the bowls/glasses with cling film to avoid formation of skin on top and let set in the refrigerator till set [About 2-3 hours] Garnish with chopped nuts or strawberries and serve chilled. Notes:- I used canned evaporated milk because we like the taste and the caramel color that it lends to the pudding.In case you will use milk and half n half, you wont get the same color. Instead of strawberry sauce, try pureed mango , sliced bananas or any other kind of fruit.Please do not use citrus fruits because that may lead to cuddling of the milk in the pudding.You can avoid the fruit sauce completely & make the pudding on its own only. The same recipe can be used to make phirni with ground rice or cornmeal.In case of rice flour,do not toast it. The pudding keeps for 2-3 days,refrigerated.