Semolina Pudding with Saffron and Nuts

1. 1

   Preheat the oven to 350.

2. 2

   In a small dish, combine 1 tablespoon of the milk with the saffron and let steep 30 minutes.

3. 3

   Spread the almonds and pistachios on a rimmed baking sheet and bake for about 5 minutes, or until the almonds are pale golden brown.

4. 4

   Let cool, then coarsely chop.

5. 5

   Melt the butter in a large saucepan.

6. 6

   Stir in the semolina and cook over moderately high heat, stirring, until fragrant and golden brown, about 4 minutes.

7. 7

   Slowly whisk in the sugar, cardamom and remaining 6 cups of milk, and bring to a boil, whisking.

8. 8

   Reduce the heat to moderately low and cook, whisking often, until thickened, about 8 minutes.

9. 9

   Scrape the semolina into a large, shallow serving dish and press a sheet of plastic wrap directly on the surface to prevent a skin from forming.

10. 10

    Let cool to room temperature, about 1 1/2 hours.

11. 11

    Just before serving, lightly stir the saffron milk into the semolina in quick dashes.

12. 12

    Sprinkle with the toasted nuts, decorate with the silver leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.