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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 4 tablespoons butter
- 1/2 cup semolina (I used semolina flour)
- 2/3 cup sugar (which I reduced to 1/4 cup)
- 1 cup water
- 1 cup milk (I always use whole milk)
- 1/2 teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste)
- Garnish
- ground cinnamon
- toasted sliced almonds
- fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)
Method
- Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
- Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
- Once the semolina is done, gently stir in the sugar/milk mixture. Use a whisk to break up any lumps. Cook to desired consistency. For me, this step only took about 2 minutes. If the mixture is too thick, add a little bit of milk or water. Stir in the rosewater.
- Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
- Note: for breakfast I ate this hot right out of the pan.
- Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).
