Semolina Dessert with Syrup and Cream
Ingredients
- 2 cups sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 cups semolina
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 4 tablespoons butter
- 2 cups milk
- 2 tablespoons starch
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 cardamom pods
- 1/4 teaspoon saffron
For serving
- Nuts as desired
Preparation
Bring a transparent dish about 9 inches in size
In a pot, put sugar, water, and lemon juice, let it boil on high heat then reduce heat and boil gently for 8 minutes to make syrup, add vanilla and set aside
In a wide pot or pan, put semolina, heat on medium heat while stirring until fragrant and golden
Add cardamom, cinnamon, and butter, and continue stirring until absorbed
Carefully add the syrup and stir until fully absorbed by the semolina
Put the semolina mixture in the dish, level the surface, and set aside
In a pot, put milk, starch, flour, sugar, slightly crush cardamom pods and add them, stir with a whisk until dissolved then use a wooden spoon, cook on medium heat stirring continuously until thick, and remove cardamom pods
Pour the cream over the semolina mixture
Refrigerate the dish for at least one hour or up to two days
Serving
Sprinkle abundant nuts on top and serve with extra syrup if desired
