This particular pudding simply happened. It did not take too much imagination or too many ingredients to put together. Inspired by a recipe I once read in the papers, this on-the-spot pudding is best eaten fresh with a cup of tea, the ideal thing to have at hand in this rainy weather. We’ve had more rain during these last few days than I got to see since last November which I hope will help with the water crisis that’s hit us so badly this summer.

It must be a good omen as we have been fasting for the past week in view of Ram Nawmi. The festival commemorates the birth of Lord Ram, the celebrated hero of the epic Ramayana, and is usually observed by devotees over several days. Highly decorated cradles bearing the icon of Lord Ram are set in the midst of temples and the celebrants participate actively by singing ram bhajans and listening to ram katha which defines the guidelines for the path towards righteousness.



6 ripe medium-sized bananas

1 1/2 cups roasted semolina

2 tbs unsalted butter or ghee

1/3 cup raisins, soaked

Zest of 1 orange

1/4 cup milk or cream


  • Peel bananas and mash well with a fork. Add semolina, butter, raisins, orange zest and milk.
  • Mix until well combined and pour the batter into a lightly greased 8″ round cake pan.

  • Place the pan in a large roaster filled with water so that it comes halfway up the cake pan.
  • Bake the pudding in this steam bath for about 20 minutes in an oven preheated at 350 oF.