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). ---------------------------------------------------------------------------
Nutrition
Ingredients
