- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 409
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 409
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Semolina:
Syrup:
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.
