Arabic Semolina Pudding with Nuts
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
Preparation
Bring a transparent dish approximately 9 inches in size.
In a pot, place sugar, water, and lemon juice. Bring to a boil on high heat, then reduce heat and let it simmer gently for 8 minutes to form a syrup. Add vanilla and set aside.
In a wide pot or pan with high edges, place semolina and heat on medium heat, stirring continuously with a wooden spoon until fragrant and golden brown.
Add cardamom, cinnamon, and butter, and continue stirring until the butter is absorbed.
Carefully add the syrup and stir until it is fully incorporated and the semolina absorbs it.
Transfer the semolina mixture directly to the dish and level the surface evenly. Set aside.
In a pot, combine milk, starch, flour, sugar, and slightly crushed cardamom pods. Stir with a whisk to dissolve the starch and flour, then use a wooden spoon. Cook on medium heat, stirring continuously until thickened. Remove the cardamom pods.
Pour the thickened cream directly over the semolina in the dish. Place the dish in the refrigerator for at least one hour or up to two days.
Spread a generous amount of nuts on top and serve with additional syrup if desired.
