Semolina Pudding Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
6 to 8 servings
Ingredients
  • 16 green cardamom pods, divided
  • 4 cups water
  • ¾ cup sugar
  • 1 cup ghee or clarified butter
  • 1 cup semolina
  • ½ cup slivered almonds
  • ½ cup golden raisins
  • ½ teaspoon kosher salt
  • Crème fraîche, for garnish
Directions
  1. Crush 10 of the cardamom pods, transferring the seeds to a mortar and pestle; reserve the other 6 pods. Grind the seeds into a fine powder and set aside.
  2. In a medium saucepan, combine the 6 reserved cardamom shells with the water and sugar, then bring to a boil. Once boiling, reduce the heat to low.
  3. Meanwhile, in a 6-quart Dutch oven or wok, melt the ghee and the 6 remaining cardamom pods over medium-high heat. Reduce the heat to medium and add the semolina. Cook, stirring constantly until toasted, 3 to 4 minutes. Add the almonds, raisins and salt, and stir until the almonds are golden, 1 to 2 minutes.
  4. Skim the cardamom shells from the simmering water and slowly add to the semolina, stirring constantly. Cook until the pudding is thick and the semolina is tender, 3 to 4 minutes.
  5. Divide the pudding between bowls and garnish each with a spoonful of crème fraîche and the reserved cardamom powder, then serve.