Aromatic Rosewater Semolina Pudding
Discover the irresistible charm of this traditional aromatic rosewater semolina pudding in this recipe by a Michelin-starred pastry chef. Embrace the exotic flavors and indulge your senses with every spoonful.
Allergens
None
Ingredients
- 1. 1 cup fine semolina (sooji) 2. 2 cups milk 3. 1 cup sugar 4. 1/4 cup rose water 5. 1/2 teaspoon cardamom powder 6. 1/4 cup sliced almonds and pistachios for garnish
Instructions
- In a large saucepan, heat the milk until warm but not boiling.
- Gradually add semolina while continuously stirring to prevent lumps from forming. Cook over low heat for 5 7 minutes or until the mixture thickens and leaves the sides of the pan.
- Remove the saucepan from heat and mix in sugar, rose water, and cardamom powder. Stir until well combined.
- Cover the saucepan with a lid and let it rest for 10 minutes.
- Once cooled, scoop the pudding into dessert bowls and garnish with sliced almonds and pistachios.
Chef’s Insight
The addition of rose water gives this pudding an ethereal aroma that transports you to an enchanting Indian bazaar.
Notes
Semolina pudding can also be prepared with a variety of spices like saffron and cardamom.