Semolina Pudding with Nuts and Dried Fruit
A comforting, lightly spiced semolina pudding topped with toasted nuts, chewy dried fruit, and coconut flakes. This dessert is gently simmered until thick and creamy, then chilled to set — a simple yet special treat.
- Total time
- 45 min
- Servings
- 6
- Calories
- 380
- Protein
- 10g
Ingredients
- 1 cup semolina
- 4 cups whole milk
- ½ cup sugar
- 2 tbsp butter
- ½ tsp ground cardamom
- ½ cup mixed dried fruit (raisins, chopped apricots, dates)
- ½ cup mixed nuts (pistachios, almonds, walnuts), chopped
- ¼ cup unsweetened coconut flakes
Instructions
- 1
In a large heavy saucepan, toast the 1 cup semolina over medium heat, stirring constantly, until fragrant and lightly golden, about 5 minutes.
- 2
Add the 2 tbsp butter and stir until melted and the semolina is coated, about 1 minute.
- 3
Slowly pour in the 4 cups milk while whisking to prevent lumps. Bring to a gentle simmer over medium heat, stirring often, until the mixture thickens, about 10 minutes.
- 4
Stir in the 0.5 cup sugar and 0.5 tsp ground cardamom. Continue cooking, stirring, until the pudding is thick and pulls away from the sides, about 5 more minutes.
- 5
Fold in the 0.5 cup dried fruit and 0.25 cup of the chopped nuts. Cook for 2 minutes, then remove from heat.
- 6
Pour the pudding into a serving dish or individual bowls. Smooth the top with a spatula.
- 7
In a small dry skillet, toast the remaining 0.25 cup nuts and the 0.25 cup coconut flakes over medium heat, stirring, until golden and fragrant, about 3 minutes.
- 8
Sprinkle the toasted nut-coconut mixture over the pudding. Let cool to room temperature, then chill for at least 2 hours before serving.
Tools you’ll need
- large heavy saucepan
- whisk
- wooden spoon
- small dry skillet
- serving dish or bowls
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