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  • Writer's pictureTina Brand

Mothers Day Semolina Kayseri

To all our mums who gave us life and love, we honor you today. Here's a very simple South Indian sweet snack my mum made often. It slipped into the categories of after school, morning tea, lunchbox treat and midnight hunger pang snack so comfortingly and sweetly. It is one you should try to make for yourself and your folks. My bustling, charismatic, social mum was a high school teacher, amazing food provider, tireless charity worker and friend to everyone. We children teased her about coming last in her priorities. Her comeback always was: whatever good I do in my life now will come around back to help my children.

I like to think she was right: there have been so many good folk in my life who have befriended, encouraged, helped, mentored, challenged, loved, supported and steadied me along the way. To all the 'mothering' humans out there, man, woman child (and dog), here's to you.

South Indian Semolina Kayseri


  • 4 tablespoons ghee (clarified butter) or regular butter

  • 1/4 teaspoon cardamom powder

  • 1 cup semolina, dry roasted in a pan and kept aside

  • 3 cups milk, water or coconut milk

  • 1/2 teaspoon turmeric powder

  • 1/2 to 1 cup sugar

  • pinch of salt

  • 3 tablespoons toasted almond or cashew nut pieces.

  • Small greased plate or dish.


Pour the milk into a non-stick pan, add 2 tablespoons butter, the turmeric, salt, cardamom and sugar and stir till sugar is dissolved.

Now, add the roasted semolina a little at a time, stirring continually.

When the mixture begins to thicken, add little bits of the remaining butter until consistency of a soft dough is reached.

Turn out into the greased dish, scatter the nuts on top and press into the dish with the back of a spoon or your fingers.

Serve warm, scooped into individual bowls, or cut into diamond shapes and serve as pieces.

Notes: make a vegan version with coconut milk and Nuttalex instead of butter.

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