Semolina Coffee Cups with Chocolate and Caramel Sauce
And we start! My first post and I am thrilled to bits! As per the Indian tradition, a sweet dish is always a great start. So I decided to go with something traditional… with an edge. I am an avid masterchef series fan and I remember in that previous season of Masterchef Australia, when George Calombaris’ mother came in as one of the judges and was asked how different her food was when compared to George’s, she replied “Well! I don’t bastardize the food like George!.” I think by “bastardize” she meant, the new-age fusion food. This is my first attempt in fusion food and the recipe I have chosen is the very simple “Sheera” or “Kesari Bhaat”.
Let me tell you how the idea for this post came about. During my childhood days,when I was growing up in my grandmother’s house, a craving for sweet meant 1) Holige or Obbattu or Pooran Poli 2) Sheera or Kesari Bhaat and 3) Sihi Sajjige. My favorite one was Sihi Sajjige. It was made out of semolina, jaggery , milk , cardamom powder and the quintessential ghee/clarified butter. One of the reasons why this dish was my favorite because it was brown in color which reminded me of chocolate. The edge in my version of Sheera is….. chocolate!!!
Sheera is a very versatile Indian sweet dish. One can add mango or strawberry pulp and it completely enhances the taste. Semolina Coffee Cups with Chocolate and Caramel Sauce! There’s coffee, there’s chocolate and there is caramel!! How can one possibly go wrong!? You can serve this with ice cream to add an extra edge. It can also be eaten as a breakfast ( a good break from the regular oats, cornflakes etc).
So make this, seat yourself comfortably with a bowl,and just sit back and relax after all the tiring efforts.
SEMOLINA COFFEE CUPS WITH CHOCOLATE AND CARAMEL SAUCE
For the coffee cups
1. 2 cups of milk
2. 1/2 cup semolina/rava
3. 1 tsp of ghee/clarified butter
4. 1/2 cup sugar
5. 1/2 cup of strong filter coffee decoction or 2 1/2 tsp of instant coffee powder
For the sauce
1. 3 tsp of brown sugar
2. 3 tsp of cocoa powder
3. 1/2 cup of milk
Take a pan and roast the semolina with a tsp of ghee for about 5-6 minutes. Take it off the flame and let it cool.
Add two cups of milk and continue to stir till it starts to boil. Add sugar and the roasted semolina. Make sure that the flame is low, else you will end up with the semolina lumps. Add coffee decoction and continue stirring till the mixture thickens.
Once the coffee-semolina mixture thickens (the consistency should be such that it can be easily molded into any desired shape), with the help of a mold, give it a nice cup like shape.
For the sauce, take brown sugar, of cocoa powder and half cup of milk and bring it to boil. Allow it to simmer gently on a low flame. Once it reaches a sauce like consistency, take it off the flame.
On a serving plate, place the semolina cups and pour the hot chocolate caramel sauce over it. Sit back, and after a bite be prepared to be transported to heaven.