Semolina Pudding with Rose Water
Ingredients
- 750 mlWhole milk (fresh)
- 100 gWhite sugar (powdered)
- 120 gDurum wheat semolina (fine)
- 30 gUnsalted butter (in small pieces)
- 2 tbsprose water (pure)
- 40 gRoasted salted pistachio (crushed)
- 20 gPine nut (roasted)
- 1 tbspOrange blossom water
Method
A dense cereal cream that holds its shape, scented with rose. The semolina is meltingly soft, contrasted by the crunch of roasted pistachios and pine nuts.
- 1
In a heavy-bottomed saucepan, pour the whole milk and white sugar. Heat over medium heat until the first simmer without letting it reach a rolling boil.
- 2
Pour the durum wheat semolina in a fine rain while whisking vigorously to avoid lumps. Lower the heat to minimum.
- 3
Continue cooking while stirring with a wooden spoon. The preparation should thicken until it coats the spoon and the mixture becomes heavy and glossy.
- 4
Remove from heat. Stir in the butter, rose water, and orange blossom water. Mix until the butter is completely melted and integrated into the mass.
- 5
Divide into small bowls. Let cool to room temperature then refrigerate so the pudding sets. Sprinkle with pistachios and pine nuts before serving.
Frequently asked questions
How do you get this dish right?
- Pour the semolina very slowly to avoid dry dough lumps.
- The pudding continues to set as it cools, do not overcook until dry.
- Dry roast the pine nuts in a pan to release their oils.
How long does this dish keep?
Keeps for 3 days in the refrigerator, covered with cling film in contact to prevent skin formation.
