Greek Semolina Pudding
Baking and Desserts • Greek
Description
Greek Semolina Pudding
Ingredients
- Semolina ⅓ cup
- Olive Oil 1 tablespoon
- Chopped almonds 1 tablespoon
- Unrefined Sunflower Oil 1 tablespoon
- Dried Apricots 2 pieces
- Toasted Sesame 1 teaspoon
- Water 1½ cups
- Brown Sugar ½ cup
- Orange juice concentrate 1 tablespoon
- Orange zest 1 teaspoon
- Cinnamon 1 piece
- Cardamom 1 piece
- Clove 1 piece
- Grated Ginger Root 1 teaspoon
- Ground Cinnamon to taste
Step-by-Step Guide
Step 1
In a saucepan, combine water, sugar, orange juice, orange zest, clove, 1 crushed cardamom pod, grated ginger, and the cinnamon stick. Place over medium heat and bring to a boil. Reduce heat to low, stir, and simmer for about 9–10 minutes. Remove the syrup from heat, carefully take out the cinnamon stick and cardamom pod. Let cool to room temperature.
Step 2
Heat a heavy-bottomed pot, add olive oil and unrefined sunflower oil. Heat the oil and gently pour in the semolina in a thin stream. Stir in the almond flakes, sesame seeds, and the previously soaked and chopped dates. Fry the semolina, stirring constantly, until golden brown, about 10 minutes. Do not overcook the semolina, or it will taste bitter.
Step 3
When the semolina turns golden, carefully and gradually stir in the prepared syrup while mixing quickly and constantly. Whip the mixture until it thickens. When the mixture becomes very sticky, remove from heat and cover with a clean towel. Let it sit for 10 minutes. Then, distribute into dessert cups and refrigerate overnight. Serve sprinkled with ground cinnamon.
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