This semolina pudding hails from Iraq and is a favorite Ramadan favorite throughout the country. Despite the easiness of this recipe the flavors pack quite a punch. Many people use 1 tablespoon of rose water and another of orange water when making this dish but as you can see I choose to use only a bit of one. I am personally not too keen on to much flavored water I much rather have a slight taste of it that lingers on. Fine Semolina is used in making this traditional pudding.
3 cups water
1/2 cup sugar
1/4 cup butter
1/2 cup semolina
1/2 tablespoon orange blossom water
1 teaspoon ground cinnamon plus more for garnish
Blanched almonds for garnish
1. In a 2-1/2 quart pan on high heat add water and sugar. Bring to a boil then reduce heat to low for 15 minutes; set aside.
2. In a separate pan, melt butter and add semolina. Stir constantly for 5 minutes or until mixture is golden. Carefully add sugar syrup into semolina mixture. Add orange blossom water and 1 teaspoon of cinnamon. Bring to a boil them reduce heat to low. Stir constantly until mixture has thickened, about 10 minutes.
3. Pour into serving dish, sprinkle with cinnamon and garnish with almonds.
Yields: 4 servings