“While growing up
I was forced to eat,
The dreaded sooji porridge
That was no way a treat.
In a school of rules
With dining far from fine,
Not quite my idea
Of wine and dine.
If only I knew then
That one day hence,
It’ll create it for adults
With a glaze so dense.
Warm and filling
A breakfast spiked,
Sooji is tasty
Oh matron, you were right!”
Ingredients
For the cake
1 cup fine semolina
6 tablespoons unsalted butter or ghee
1 teaspoon vanilla essence
1 egg
1/2 cup brown sugar
1 teaspoon baking powder
¾ cup milk
1/2 cup chopped walnuts
For the drizzle
50 gm dark chocolate, cut into pieces
½ cup mascarpone
¼ cup whipping cream
2 tablespoons fine sugar
2 teaspoon cognac or brandy
Prepare the drizzle
Heat the cream till it begins to simmer on the edge of the pan (but not boil) and pour it over the chocolate pieces. Add sugar and mix well till the chocolate looks smooth and glossy. Cool slightly and fold in the mascarpone till it’s well incorporated. Lastly add the cognac and stir the mixture a little. Do not overmix. Keep aside. If the drizzle gets too thick to pour as it stands, you can warm it slightly in a warm oven or low microwave (3-5 seconds max).
Prepare the cakes
Pre heat the oven to 350 degrees and grease a brownie pan and keep aside.
Melt the butter and sugar together and mix well. Add in the egg and vanilla essence, and beat till it becomes slightly fluffy.
Cook the semolina and milk in pan on low-medium heat, till the milk is just absorbed by the semolina (it’ll be fairly quick) but the mixture is still runny (Add more milk if required as the absorption depends on the quality of semolina). Cool a little and then add to the batter. Finally add the baking soda and mix well.
Pour in the brownie pan, top with chopped walnuts and bake for 20-25 minutes, till the edges begin to brown.
Drizzle with the chocolate mascarpone mixture while still warm, cut into squares and enjoy!
