Bombay pudding (fried semolina with lemon sauce)

Ingredients

• 50 g wheat semolina
• 280 ml soy milk
• 3 tablespoons flour, for coating
• Water, for coating
• Sunflower oil for frying
• 55 g sugar, for the sauce
• 1 large lemon, for the sauce
• 3 tablespoons water, for the sauce

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• What to use instead of sunflower oil
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Instructions

1. Cook the semolina in the soy milk, stirring, until you have a thick paste.
2. Spread it on a plate, smooth it with a knife and let it cool completely, about 30 minutes. Cut it into 4.
3. For the lemon sauce, grate the lemon zest over the sugar and rub them together so the sugar soaks it up. Put it in a small saucepan with just enough water to moisten it and boil until you have a clear syrup. Off the heat, add the lemon juice and warm it without letting it boil. This is the sweet lemon sauce.
4. Mix the flour with water into a runny batter, dip the semolina pieces in it and fry them until golden.
5. Serve them hot with the lemon sauce. They're also eaten savory, with parsley sauce.

Nutrition facts

Approximate, per serving (about 260 g). Calculated with data from USDA FoodData Central.