Indian Semolina Pudding with Redcurrant Sauce

Ingredients:

Pudding:

• 1 liter of milk
• 100 g of sugar
• 50 g butter
• 85 g semolina (flour from durum wheat), can be replaced with finely ground semolina

Sauce:

• 350 g fresh red currants
• 1/2 cup water
• 1/4 cup sugar
• Juice of 1 lemon

Preparation:

1. In a saucepan, combine the milk, sugar, and butter and bring to a boil. Add the semolina and cook, stirring constantly, until the mixture thickens. Divide the pudding into 4 ramekins (110 g/4 oz), rinsed with cold water and lightly sprayed with cooking spray.
2. Bring the currants to a boil with water, sugar, and lemon juice. Cook until the sugar dissolves and the currants are soft, about 10 minutes. Puree the mixture in a blender, then pass it through a sieve to form a smooth paste.
   
   Place the pudding and sauce in the refrigerator for about 2 hours. Transfer the pudding from the molds to dessert plates and pour the sauce over it.