Lebanese Stir-Fried Semolina Pudding with Rosewater and Pistachios
This creamy semolina pudding is gently stir-fried with fragrant rosewater and toasted pistachios, creating a rich texture and floral notes that unfold with each bite.
Method
How to make it
- 01
Chop pistachios roughly and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside.
- 02
In a heavy-bottomed saucepan, combine milk, heavy cream, sugar, and salt; warm over medium heat until sugar dissolves and mixture is hot but not boiling (~5 minutes).
- 03
Reduce heat to low and gradually whisk in semolina, stirring constantly to prevent lumps.
- 04
Continue stirring the mixture steadily for 12-15 minutes, allowing it to thicken and begin to pull away from the pan, resembling a dense pudding with a creamy texture.
- 05
Add butter, rosewater, cinnamon, and cardamom; stir continuously while gently stir-frying the pudding until butter melts and ingredients are fully incorporated (~3 minutes).
- 06
Remove from heat and let the pudding cool slightly; spoon into serving dishes and sprinkle toasted pistachios evenly on top.
- 07
Serve warm or at room temperature to enjoy the full aroma of rosewater and spices.
From the editor
Cooking tips
- Use fine semolina for a smooth texture; coarse semolina will create a grainier pudding.
- Constant stirring is key during cooking to avoid lumps and achieve a creamy consistency.
- If you prefer a lighter pudding, substitute half the heavy cream with whole milk but expect a less rich mouthfeel.
- Store leftovers covered in the refrigerator for up to 2 days; reheat gently on low heat, stirring to restore creaminess.
Published August 1, 2026