Milk and Semolina Pudding
Ingredients
- 200 gDurum wheat semolina (fine)
- 1 LWhole milk
- 100 gWhite sugar
- 1 tspCinnamon powder
- 50 gUnsalted butter
- 2 tbsprose water
- 1 tbspOrange blossom water
Method
A dense and creamy semolina pudding that holds its shape. The scent of toasted semolina blends with warm notes of cinnamon and rose.
- 1
In a dry skillet, pour the semolina. Heat over medium heat, stirring constantly with a wooden spatula. The semolina should turn golden and release a toasted hazelnut aroma.
- 2
In a saucepan, bring the milk to a simmer with the white sugar and cinnamon. The sugar must be completely dissolved.
- 3
Pour the toasted semolina in a rain-like fashion into the hot milk. Cook over low heat, stirring constantly. The preparation is ready when it thickens and heavily coats the spoon.
- 4
Remove from heat. Stir in the butter, rose water, and orange blossom water. Mix until the butter is melted and the cream is glossy.
Frequently asked questions
How do you get this dish right?
- Do not take your eyes off the semolina while toasting; it can burn in seconds.
- If the pudding becomes too thick as it cools, loosen it with a splash of hot milk.
How long does this dish keep?
Store for 24 hours in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.
