Mynamar Burma - Sarnwin Makin (Baked Semolina Pudding with Sesame Seeds) Recipe

Mynamar Burma - Sarnwin Makin (Baked Semolina Pudding with Sesame Seeds) Recipes

Ingredients :

5 oz / 160ml fine semolina flour

1/2 tsp ground cardamom

1/4 tsp salt

16 fl oz / 500ml coconut milk

16 fl oz / 500ml water

5 oz / 155g firmly packed palm sugar

2 oz / 60g ghee or unsalted butter

2 egg whites, lightly whisked

1.5 oz / 45g blanched almonds

2 tbsp sesame seeds, toasted

Method :

In a dry frying pan over medium-low heat, toast the semolina flour, stirring frequently, until light golden brown, 8-10 minutes. Remove from the heat and let cool. Stir in the cardamom and salt.

Preheat an oven to 325F (165C). Lightly butter or oil an 8-by-13-inch cake pan.

In a saucepan over medium heat, combine the coconut milk, water and palm sugar. Heat, stirring, until the mixture is smooth and well blended. Gradually pour in the semolina, whisking continuously to prevent lumping. When the mixture is smooth, continue cooking and stirring until you have a thick, dense mixture that pulls away from the sides and bottom of the pan, about 10 minutes. As you stir, you should be able to see the bottom of the pan easily. Beat in the ghee or butter, a small amount at a time, and continue cooking until well incorporated. Remove from the heat and let cool slightly.

Add the egg whites and mix thoroughly. Pour the mixture into the prepared pan. Decorate with the almonds and then sprinkle with the sesame seeds.

Bake until golden brown and firm to the touch, about 1 hour. Transfer to a wire rack and let cool completely. Cut into diamonds and serve.

Serves 8

The semolina (called sooji by the Indians, shwegi by the Burmese), cardamom, and ghee in this Burmese sweet reflect the Indian influence on local cooking.

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