SEMOLINA DESSERTS RECIPES RECIPES
GERMAN SEMOLINA PUDDING RECIPE | ALLRECIPES
This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.
Provided by Catie
Categories World Cuisine European German
Total Time 22 minutes
Prep Time 2 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Nutrition Facts : Calories 258.5 calories, CarbohydrateContent 41.1 g, CholesterolContent 19.5 mg, FatContent 5.1 g, FiberContent 1.1 g, ProteinContent 11.6 g, SaturatedFatContent 3.1 g, SodiumContent 100.3 mg, SugarContent 21.3 g
DIVINE SEMOLINA DESSERT - SUJI HALVA RECIPE - FOOD.COM
This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
- Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
- Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
- Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
- Add the flaked almonds to the grains towards the end of the toasting process.
- Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
- Raise the heat under the semolina for 1 minute, stirring continuously.
- Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
- The grains may at first splutter, but will quickly cease as the liquid is absorbed.
- Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
- Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
- A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
- Serve hot.
Nutrition Facts : Calories 512, FatContent 21.9, SaturatedFatContent 12.2, CholesterolContent 50.2, SodiumContent 7.9, CarbohydrateContent 75.7, FiberContent 2.4, SugarContent 47.2, ProteinContent 6
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SEMOLINA PUDDING IS A DESSERTS BY MY ITALIAN RECIPES
The pudding is a typical dessert of the Campania region where the tradition is to make it only for Carnival, specifically Shrove Tuesday. Each family has its own recipe. This is a very simple dish, made with natural ingredients which are readily available. One of the secrets to success with this cake is the quality of the ricotta, which might seem an optional ingredient but in reality it is essential to give the dessert softness and the correct texture, whilst the semolina provides gives the sweetness that makes it special. The pudding is prepared by cooking the semolina in sweetened milk, and then combining the eggs, cottage cheese, vanilla, butter and lemon fragrance (or orange, depending on your taste and the recipe). It is a kind of baked ‘custard’. Its simplicity will captivate although it was made with whatever was available in the pantry, hence the more elaborate versions which include the addition of raisins, pine nuts or candied fruit, and basic versions without cheese or even simply salted.
From myitalian.recipes
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- Prepare all the ingredients. Grate the lemon zest. Put the water, milk and lemon zest into a saucepan. Warm until boiling point, then remove from heat and pour in the semolina. Return to the heat and cook for another 5 minutes, stirring constantly. Remove from heat, add the butter and let cool. Mix the ricotta with a whole egg and 3 egg yolks. Combine with the Limoncello, vanilla essence and mix well, removing any lumps. Combine the ricotta mixture with the semolina in a large bowl. Gently add the beaten egg whites and fold them in gently. Place the mixture into a buttered and floured baking tray with low sides. Bake at 180 °C for about 40 minutes, until browned. Remove from oven, let it cool completely, tip out of the baking tray, and sprinkle with icing sugar.
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GREEK DESSERT WITH SEMOLINA - RECIPE | TASTYCRAZE.COM
Living like a Greek - ouzo under the fig tree and a Greek semolina dessert.
From tastycraze.com
Reviews 5
Total Time 45 minutes
Cuisine Greek Cuisine
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Reviews 5
Total Time 45 minutes
Cuisine Greek Cuisine
- Pour the hot syrup – made by boiling 3 cups water with 3 cups sugar - over the dessert.
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Phirni semolina Dessert
From halaal.recipes
Reviews 4.5
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- Braise semolina in ghee. Add milk and rose syrup and essence. Continue stirring and bring to boil at a very low heat. Add condense milk and Nestle Cream and continue to cook until the texture is thick (like kheer). Add coconut and chopped nuts. Pour into little containers and decorate with extra nuts .
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