Semolina Cream Dessert with Pistachios
Ingredients
- 1/2 cup butter
- 2 cups semolina
- 1 cup dried milk
- 1 cup powdered sugar
- 1 cup clotted cream
- 1/2 cup ground pistachios
Preparation
Bring a 9-inch square pan and line it with aluminum foil, leaving some overhang for easy removal.
In a thick-bottomed pot, melt the butter over medium heat.
Add the semolina, dried milk, and sugar then stir with a wooden spoon for 5 minutes until golden brown.
Remove the pot from heat and add the clotted cream, stirring until well combined.
Pour the mixture into the prepared pan, smooth the surface, and sprinkle the ground pistachios evenly over the top.
Refrigerate the dessert for at least one hour or overnight.
Lift the dessert out of the pan using the foil overhang, cut into squares with a sharp knife, and serve.
