Description
This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.
Ingredients
- 8 cups cold milk
- 1 ½ cups semolina
- 2 eggs
- 3 tablespoons rose water
- 4 cups white sugar
- 2 ¼ cups water
- ¼ teaspoon lemon juice
- 1 cup whipping cream
- 1 tablespoon white sugar
- ⅓ cup finely chopped pistachio nuts
Instructions
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat
- and slowly pour in the semolina in a steady stream
- stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9×13 inch serving dish
- or individual dishes. Allow the pudding to cool slightly
- then cover with plastic wrap directly on the top. Refrigerate
- covered
- for at least 5 hours or overnight.
- Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar
- then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don’t worry if the mixture bubbles and hardens a bit
- it will dissolve. Return the pan to the stove
- and stir in the remaining sugar until dissolved. Add the lemon juice
- to the sugar syrup
- and bring to a boil. Simmer for 10 minutes. Remove from heat
- cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
- To serve
- whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares
- and serve with caramel syrup poured around it.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 8 hrs 40 mins
Servings: 15