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Lebanese Semolina Pudding with Pistachios

Lebanese Semolina Pudding with Pistachios
4 servings

for the cream and the pudding

250 ml of milk

150 g of packaged Makfa semolina

80 g of dried cranberries

3 g of vanilin

1/2 g of ground orange zest

2 tsp of rose water

140 ml of canned coconut milk

120 g of pistachios for service


for the syrup:

135 g of sugar

100 ml of water

1 tbsp of orange juice

1/2 tsp of vanilla essence

1/2 tsp of rose water

30 minutes (+2 hours to cool the pudding)


Additional properties For kids


1. Mix the milk and the semolina in a saucepan on medium heat, add a pinch of salt. Bring the mixture to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat and add the cut cranberries, the vanilin, the orange zest and the rose water. Place the mixture in dessert bowls, let cool.

2. Whisk the coconut milk in a mixer, and place it on top of the semolina in an even layer. Refrigerate the dessert for at least 2 hours.

3. For the syrup mix sugar and water in a stewpot. Add the orange juice and place the pot on fairly high heat. Bring to a boil without mixing. Then reduce heat, and cook for 5 more minutes. Remove from heat, add the vanilin and the rose water. Let cool.

4. Decorate the pudding with crushed pistachios, pour over with the syrup and serve.

Cuisine Middle East cuisine
Dish type Desserts and Baking