Mamounia

1. 1

   Melt the butter in a heavy pan. Lightly brown the semolina on LOW heat for 5 minutes.

2. 2

   Meanwhile, combine the sugar, water and milk in another pan and bring *almost* to a boil.

3. 3

   Once the semolina is done, gently stir in the sugar/milk mixture. Use a whisk to break up any lumps. Cook to desired consistency. For me, this step only took about 2 minutes. If the mixture is too thick, add a little bit of milk or water. Stir in the rosewater.

4. 4

   Spoon the semolina pudding into individual dessert cups and set aside to cool slightly. Cover and chill.

5. 5

   Note: for breakfast I ate this hot right out of the pan.

6. 6

   Just before serving, sprinkle the top of the pudding with ground cinnamon and garnish with the sliced almonds (and rose petals if using).

No additional tips available.