Name: Semolina Pudding with Almonds and Dates
Total time: PLACEHOLDER
Ingredients: 1 tablespoon extra-virgin olive oil; ¾ cup fine semolina flour; 4½ cups plant-based milk or whole milk , plus extra as needed; ½ cup (3½ ounces/99 grams) sugar; ½ teaspoon ground cardamom; ⅛ teaspoon saffron threads , crumbled; ⅛ teaspoon table salt; ½ cup slivered almonds , toasted and chopped; 3 ounces (85 grams) pitted dates , sliced thin (½ cup)

Why This Recipe Works

Describing this as a porridge-type pudding makes it sound rather humble, but the saffron, cardamom, and dates flavoring this dessert make it anything but ordinary. Sweetened grain puddings are popular throughout the Middle East, flavored with a variety of aromatic ingredients including rose water, orange blossom water, and more. As with our rice pudding, swapping in plant-based milk for dairy milk worked perfectly. Traditional semolina flour, which is made from durum wheat, thickened the pudding nicely and gave it a pleasantly coarse texture; toasting the semolina added flavor depth. Almonds brought a nutty crunch, and dates offered a contrasting honeyed sweetness. Traditional recipes often call for chilling the pudding, but we preferred to serve it warm so the texture was creamy rather than firm. We adjusted the texture of the pudding just before serving so that it would be nicely thick but not heavy and to accommodate for the differences in texture and thickness among the different types of plant-based milks.

Instructions

Heat oil in 12-inch skillet over medium heat until shimmering. Add semolina and cook, stirring occasionally, until fragrant, 3 to 5 minutes; transfer to bowl.

Bring milk, sugar, cardamom, saffron, and salt to simmer in large saucepan over medium heat. Whisking constantly, slowly add semolina, 1 tablespoon at a time, and cook until mixture thickens slightly and begins to bubble, about 3 minutes. Remove saucepan from heat, cover, and let pudding rest for 30 minutes.

Stir pudding to loosen and adjust consistency with extra warm milk as needed. Sprinkle individual portions with almonds and dates before serving warm.