Pistachios Semolina Cream Squares |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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One of the most famous semolina dessert, I made some modifications and topped it with cream and pistachios. Best served on the same day cut into small squares. Ingredients:
for semolina batter |
2 cups semolina flour |
1/2 cup super fine sugar. |
3/4 cup ghee or butter. softened. |
(3/4 - 1) cup full cream milk. |
1/4 cup syrup |
syrup |
2 cups superfine sugar. |
2 cups water. |
topping |
3/4 cup heavy cream |
2 tbsp powder sugar |
1/4 cup crushed toasted pistachios |
Directions:
1. For syrup:
2. Heat sugar and water over medium heat till sugar is dissolved, then boil for 3 minutes and let it cool.
3. For semolina:
4. Preheat oven to375f, position rack in center of oven. Grease a 9 inchx1/2 inch in height pan or heatproof glass dish with ghee or melted butter. Sprinkle with little semolina flour.
5. In a large bowl, mix semolina flour and sugar together. Melt the ghee or butter and add it to the mix and rub all together with your fingertips till all semolina is moistened.
6. Make a well in center and pour 1/4 cup of the syrup and all the milk. Using your hand, mix all ingredients together with folding and stirring motions. You may add more milk if necessary (the batter should be so loose and muddy).
7. Pour mixture in dish or pan. Dump your hand with water and level the top using your hands.
8. Bake for 30 minutes, till edges are brown in color and surface is golden. Immediately take it out of oven and pour the rest of the cold syrup over every part of the dish. Leave it on a rack for 30 minutes in order that all syrup is absorbed. Don’t cut any piece while hot. It should be completely cold.
9. Keep it in room temperature, do not refrigerate. Meanwhile, whip the cream and the powder sugar until stiff peaks form and spread over the top. Make decorative pattern to form squares or diagonals. Spoon small amount of crushed pistachios on each square or diagonal. Cut…
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