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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the mastica with the teaspoon of sugar until it is a powder. | 2. Fry the almonds in a saucepan until they are golden brown. | 3. Remove 1/4 of the almonds (to decorate the pudding at the end). | 4. Add the semolina to the pan and heat for a minute. | 5. Add the water and the sugar and gradually bring to a boil, stirring all the time. | 6. When thickened add the mastica and the sugar. | 7. When the semolina is ready, it will bubble and be quite thick. | 8. Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving. | 9. Turn out onto a plate and decorate with the reserved almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup	sliced	1927.12	0.0	0.0	218.0
semolina	1	cup		601.2	121.6261	21.1756	1.7535
water	5	cups		0.0	0.0	0.0	0.0
sugar	1	cup		18.354	4.5908	0.0	0.0
masticha	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.