Effects of Adding Milk to Semolina Pudding

Video Transcript

NEHA GHERA: Hi, this is Neha on behalf of Expert Village. Now we can see that when we added the milk, the whole semolina got thickened into the milk. It actually gels well into milk. We'll put on the flame and you can see that the things are gelling well. Gel it well and put it on a lower flame again. Now, what you need to do is you have to cook your food. Well, cooking means is like roasting. As I told you that you need to roast your milk for your pudding. You need to--whenever you're making an ice cream, you need to roast your milk. So, the way, when you're making a pudding, you need to roast your pudding as well because most of the pudding, if you talk about--I mean, if you talk about, say, cookies, or if you talk about any other thing, usually, things are properly made in, I would say, a lot of temperature or you need to cook your things well. Now, as I can see, that it does actually got into the solid.

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