Mamounia

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons butter
  • 12
    cup semolina (I used semolina flour)
  • 23
    cup sugar (which I reduced to 1/4 cup)
  • 1
    cup water
  • 1
    cup milk (I always use whole milk)
  • 12
    teaspoon rose water (add only 1/4 teaspoon at first then add more, to taste)
  • Garnish
  • toasted sliced almonds
  • fresh rose petals, thinly sliced (optional) or dried rose petals, crushed (optional)
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DIRECTIONS

  • Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.
  • Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.
  • 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.
  • Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.
  • Note: for breakfast I ate this hot right out of the pan.
  • Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).
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