Poli Recipe Semolina Condensed Hotel Style Cook: Best Sweet Treat

Poli Recipe Semolina Condensed is a delightful, rich dessert treat that combines the creamy texture of semolina with the sweet richness of condensed milk to create a hotel-style sweet that feels luxurious yet simple to make.

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Introduction To Poli Recipe Semolina Condensed

This Poli Recipe Semolina Condensed is inspired by the hotel-style semolina desserts you find on menu cards at Indian sweet shops and cafes — silky, rich, and just sweet enough. It blends semolina (also called sooji or rava) with condensed milk and full-fat milk for deep flavor and a creamy finish. Semolina desserts like this are part of a long culinary tradition across cultures; for instance, Sanwin makin is a Burmese dessert made with semolina and condensed milk similar in concept to our dish here.

Ingredients (With Exact Quantities)

• 1 cup (about 150 g) semolina (fine rava/sooji)
• 1 cup (240 ml) sweetened condensed milk (about one standard can)
• 3 cups (720 ml) full-fat milk
• 1/4 cup (50 g) granulated sugar (optional, adjust sweetness)
• 3 tablespoons ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon saffron strands (optional, for color and aroma)
• 2 tablespoons chopped almonds and cashews (for garnish)
• 1 tablespoon raisins (optional)

Step-By-Step Instructions

1. Prep The Dairy Base (5 mins)

In a heavy bottom pan, pour 3 cups of full-fat milk and warm it gently on medium flame. Add the sweetened condensed milk and stir until well combined. If using saffron strands, add them now to infuse color and aroma.

2. Toast The Semolina (5 mins)

In a separate wide pan, heat 3 tablespoons of ghee over medium flame. Once the ghee is hot, add 1 cup of semolina and roast for 4-5 minutes until it turns fragrant and slightly golden. This toasting step ensures the semolina doesn’t clump when added to milk and gives the dessert a nutty depth.

3. Combine Semolina With Milk (15 mins)

Slowly pour the warm milk-condensed milk mixture into the roasted semolina while continuously stirring with a whisk. This steady whisking prevents lumps and ensures a smooth texture. Continue cooking on medium-low heat for 12-15 minutes until the mixture thickens and starts to leave the sides of the pan.

4. Add Flavor And Sweetness (5 mins)

Sprinkle in 1/2 teaspoon of cardamom powder and 1/4 cup sugar if you prefer it sweeter; stir well. At this stage, toss in raisins and continue to simmer for 2-3 minutes so the flavors meld.

5. Finish And Plate (5 mins)

Once the texture is creamy and cohesive (not too runny, not too stiff), turn off the heat. Spoon the dessert into serving bowls and garnish with chopped almonds and cashews. Serve hot or warm for the best experience.

Pro Tips From Personal Cooking Experience

• Don’t skip toasting the semolina: Toasting prevents a grainy texture and improves the aroma.
• Heat matters: Keep the milk mixture warm — cold milk causes clumping when added to semolina.
• Condensed milk sweetness: Start without extra sugar, taste after 10 minutes, then adjust — hotel desserts vary in sweetness level.
• Garnish creatively: A pinch of edible rose petals or pistachios amps up the presentation.

Chef’s Notes: Substitutions, Storage, And Variations

Substitutions

• Milk alternatives: For a lighter version, use 2% milk, or coconut milk for a dairy-free twist (though texture will vary).
• Sweetener swaps: You can substitute condensed milk with a mix of evaporated milk and sugar syrup if desired.
• Nuts: Pistachios or cashews can be swapped for almonds based on preference.

Storage Tips

Store leftover Poli Recipe Semolina Condensed in an airtight container in the refrigerator for up to 3 days. For best texture, gently reheat with a splash of milk on the stovetop before serving; it revives creaminess.

Variations

• Chocolate Semolina Condensed Twist: Stir in 1–2 tablespoons of cocoa powder with the milk base to turn this into a chocolate dessert.
• Tropical Poli: Add shredded coconut and mango slices when serving for a seasonal spin.
• Cardamom-Saffron Blend: Increase saffron strands and add a pinch of nutmeg for a royal flavor profile.

Why Semolina Works In Desserts

Semolina, also called sooji or rava in India, is a coarse wheat product rich in protein and fiber. It absorbs liquids well and transforms into a smooth pudding-like consistency when cooked, making it ideal for sweet dishes like our Poli Recipe Semolina Condensed. According to Suji Ka Halwa documentation, semolina makes an excellent base for porridge-style desserts across South Asia.

Nutrition Information Per Serving (Approximate)

These values are estimates based on typical semolina desserts with condensed milk and full-fat dairy and may vary slightly depending on brands and exact ingredient quantities. For reference, a similar semolina pudding recipe lists about 192 kcal per portion using a milk/semolina base.

FAQs About Poli Recipe Semolina Condensed

Can I make Poli Recipe Semolina Condensed vegan?

Yes — swap dairy milk with almond or coconut milk and use a plant-based condensed milk. Keep in mind texture and sweetness will vary.

How do I avoid lumps in the dessert?

Add the warm milk slowly to roasted semolina while whisking constantly. Heating milk first reduces clumping significantly.

Is this dish traditional to any specific festival?

While this exact hotel-style version isn’t tied to a traditional festival, semolina desserts are commonly prepared during Indian festivals and celebrations.

Closing Thoughts

I personally recommend this Poli Recipe Semolina Condensed when you want a dessert that’s comforting yet impressive. When I first served this to friends after a festive lunch, what surprised me was how many requested seconds — it hits the sweet spot between creamy and rich without being overwhelming. If you’re new to semolina desserts, this recipe will become one you come back to again and again.