VEGAN

Greek Semolina Pudding

Baking and Desserts | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Greek Semolina Pudding

Ingredients

Semolina - ⅓ cup
Olive Oil - 1 tablespoon
Chopped almonds - 1 tablespoon
Unrefined Sunflower Oil - 1 tablespoon
Dried Apricots - 2 pieces
Toasted Sesame - 1 teaspoon
Water - 1½ cups
Brown Sugar - ½ cup
Orange juice concentrate - 1 tablespoon
Orange zest - 1 teaspoon
Cinnamon - 1 piece
Cardamom - 1 piece
Clove - 1 piece
Grated Ginger Root - 1 teaspoon
Ground Cinnamon - to taste

Step by Step guide

Step 1

In a saucepan, combine water, sugar, orange juice, orange zest, clove, 1 crushed cardamom pod, grated ginger, and the cinnamon stick. Place over medium heat and bring to a boil. Reduce heat to low, stir, and simmer for about 9–10 minutes. Remove the syrup from heat, carefully take out the cinnamon stick and cardamom pod. Let cool to room temperature.

Step 2

Heat a heavy-bottomed pot, add olive oil and unrefined sunflower oil. Heat the oil and gently pour in the semolina in a thin stream. Stir in the almond flakes, sesame seeds, and the previously soaked and chopped dates. Fry the semolina, stirring constantly, until golden brown, about 10 minutes. Do not overcook the semolina, or it will taste bitter.

Step 3

When the semolina turns golden, carefully and gradually stir in the prepared syrup while mixing quickly and constantly. Whip the mixture until it thickens. When the mixture becomes very sticky, remove from heat and cover with a clean towel. Let it sit for 10 minutes. Then, distribute into dessert cups and refrigerate overnight. Serve sprinkled with ground cinnamon.