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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes. | 2. Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil. | 3. Once the semolina is done, gently stir in the sugar/milk mixture. Use a whisk to break up any lumps. Cook to desired consistency. For me, this step only took about 2 minutes. If the mixture is too thick, add a little bit of milk or water. Stir in the rosewater. | 4. Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill. | 5. Note: for breakfast I ate this hot right out of the pan. | 6. Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
semolina	1/2	cup	used	300.6	60.813	10.5878	0.8768
sugar	2/3	cup		537.32	134.3973	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
rose water	1/2	teaspoon		0.0	0.0	0.0	0.0
cinnamon			ground	-	-	-	-
almond			toasted sliced	-	-	-	-
rose petal			sliced crushed	-	-	-	-

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