The sweetness of semolina

Halawa semolina is a type of Arabic sweet famous in the Arab world, it is said that its origin goes back to the Hijaz region, and it is a simple dessert similar in its components to the Aleppo sweet Mamounia, and the Lebanese Mafrouka sweet, with the presence of simple differences between them in how to sweeten this dessert, and the methods of presenting it.

Preparing the sweetness of semolina

the components

  • Butter cup.
  • Quarter cup of pine nuts.
  • Two cups and three quarters of a cup of coarse semolina.
  • a cup of milk.
  • a cup of sugar.
  • teaspoon ground cinnamon
  • teaspoon crushed cardamom

How to prepare

  • Heat the butter in a cooking pot, fry the pine nuts in it until golden.
  • Remove the pine nuts from the butter, then place them on a blotting paper to get rid of the butter stuck to it.
  • Put the semolina on the hot butter, and stir it with a quick movement, with a flat spoon, by scraping, stirring, and with a continuous movement, for fifteen minutes on a low heat until the semolina is roasted well, and its grains open.
  • Pour the milk on the semolina, then sprinkle the cinnamon and cardamom on it, and stir the ingredients until they are homogeneous, and the semolina absorbs the amount of milk; At this stage, it is necessary to stir constantly so that no lumps of semolina occur during cooking on the fire.
  • Gradually add the sugar, and stir again, until the amount of sugar in the mixture disappears.
  • Stir all the ingredients on a low heat continuously for at least five minutes, until we have a smooth and soft dough.
  • We leave the sweetness of semolina to cool down a little, and then we start the stage of forming the sweetness of semolina.
  • We form the sweetness of semolina in the form of medium-length fingers, then we insert some pine nuts in them, and we serve them after they have cooled completely.

The sweetness of semolina with saffron

the components

  • Two and a half cups of full fat liquid milk.
  • A teaspoon of saffron.
  • Butter stick.
  • A cup of coarse semolina.
  • a cup of sugar.
  • teaspoon crushed cardamom
  • teaspoon ground cinnamon
  • a teaspoon of honey.
  • A tablespoon of crushed pistachios.

How to prepare

  • Put the amount of saffron on the milk, then put it on a medium heat until it gets hot and takes on the flavor and color of the saffron.
  • Heat the butter in another saucepan until it melts completely, then add the semolina and stir it until it mixes with the butter, and absorbs it, at this point the fire must be completely calmed down, so that the semolina does not burn during cooking.
  • We add the flavorings and sugar to the hot milk, then stir it with a slight movement until its ingredients mix, and leave it on a low heat for three minutes until the sugar has completely dissolved, and the smell of saffron, cardamom and cinnamon appears strongly.
  • Pour the milk over the semolina once, and continue stirring until the semolina absorbs the entire amount of milk, and begins to cohesion, we continue to stir for two minutes, until all the ingredients are in harmony together.
  • We leave the sweetness of semolina on a low heat for ten minutes until it becomes soft and the dough becomes very soft.
  • Turn off the heat under it, and leave it to cool down to about room temperature.
  • We shape it according to taste, we can put it in circular molds, and then decorate its surface with honey, crushed pistachios, and then serve.

The work of the sweetness of semolina

Writing – on the date : – Last updated: 2022-05-12 09:48:01