Recipe courtesy of Cat Cora
Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Semolina:
  • 4 ounces olive oil
  • 4 ounces finely ground semolina
  • 4 ounces coarsely ground semolina
  • 2 ounces blanched and finely chopped almonds
  • Ground cinnamon
Syrup:
  • 12 ounces water
  • 10 ounces sugar
  • 1/2 lemon
  • 1 teaspoon whole cloves
  • 1 cinnamon stick

Directions

Heat oil in a medium pot on medium-high heat. Add the semolinas and almonds and stir constantly until the semolina is cooked and golden brown, about 20 minutes. Remove from heat.

In a small pot, mix the water, sugar, lemon half, cloves, and cinnamon. Place on high heat and bring to a boil. Turn heat to medium-high heat and simmer until sugar has dissolved, about 6 minutes. Pass through a sieve and discard lemon and spices.

Carefully, pour the syrup over the semolina and stir until well blended. Cover the pot and let sit to absorb, about 10 minutes.

Spoon the mixture into 3 1/2 to 4-ounce ramekins and let cool. Unmold onto a plate and sprinkle with cinnamon.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Sweet Crepes

Recipe courtesy of Dave Lieberman

Sweet Potato Pancakes

Recipe courtesy of Todd Porter|Diane Cu

Roasted Sweet Potato Wedges

Recipe courtesy of Tia Mowry

Sweet Potato Cornbread

Recipe courtesy of Justine Simmons

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Roasted Sweet Potatoes

Recipe courtesy of Ching-He Huang

Crispy Sweet Potato Cakes

Recipe courtesy of Bal Arneson

On TV

Trending Videos

So Much Pretty Food Here