Semolina Pudding with Rose Water

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 479
• Protein: 13 g
• Carbs: 58 g
• Fat: 22 g

Ingredients

• 750 ml Whole milk ( fresh )
• 100 g White sugar ( powdered )
• 120 g Durum wheat semolina ( fine )
• 30 g Minimum butter sweet ( in small pieces )
• 2 tbsp rose water ( pure )
• 40 g Roasted salted pistachio ( crushed )
• 20 g Pine nut ( roasted )
• 1 tbsp Orange blossom water

Instructions

1. Milk infusion

   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. Cooking the semolina

   Pour the durum wheat semolina in a fine rain while whisking vigorously to avoid lumps. Lower the heat to minimum.

3. Thickening

   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. Final binding

   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. Molding and resting

   Divide into small bowls. Let cool to room temperature then refrigerate so the pudding sets. Sprinkle with pistachios and pine nuts before serving.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator, covered with cling film in contact to prevent skin formation.