22 November 2006

Semolina Pudding: The Turkish Version

Semolina is used in a variety of regions, in particular Middle Eastern and Asian, for making pudding or helva. The Indian and Pakistani mix semolina with vermiccelli and make a milk-based pudding along with local spices such as cardamom. The Turkish variation uses semolina, often alongside walnuts, cinnamon and/or rose water. It is the lightest version, therefore my favourite. It is easy to make, as it requires only stove-top cooking. The recipe is from my mum, and always works well.

1 lt milk
8 tablesp. semolina
16 tablesp. sugar (8, for a lighter pudding)
1/2 cup of walnuts, crushed
2-3 tablesp. grated coconut (optional)
2 tablesp. rose water (optional)

Mix milk, semolina and sugar in a pot, and stir until it thickens. Spread the rosewater, if using, in a glass or ceramic round (25 cm.) bowl. Pour half of the semolina mixture into the bowl. Wait until it cools down. Sprinkle the walnut over the first layer. Pour over the rest of the pudding on top (you might need to warm it slightly beforehand, if too thick to work with). Level it with a spoon. Sprinkle the coconut over the surface. Keep it in the refridgerator for a couple of hours, and serve in slices.

This time, I did not use coconuts, and spread the walnuts on the top surface only.

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