Recipe

Pistachios Semolina Cream Squares Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 5 months ago One of the most famous semolina dessert, I made some modifications and topped it with cream and pistachios. Best served on the same day cut into small squares. Prep:20m Cook:30m Servings:12	Ahmed1
	creamy rich semolina cake

semolina and sugar

add ghee

pour milk in center

pour in pan

baked

spread cream

make decorative patt

crush pistachios

spoon pist.

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Ingredients

For semolina batter:

2 cups semolina flour

1/2 cup super fine sugar.

3/4 cup ghee or butter. Softened.

(3/4 - 1) cup full cream milk.

1/4 cup syrup

Syrup:

2 cups superfine sugar.

2 cups water.

Topping:

¾ cup heavy cream

2 tbsp powder sugar

¼ cup crushed toasted pistachios

Directions

For syrup:

Heat sugar and water over medium heat till sugar is dissolved, then boil for 3 minutes and let it cool.

For semolina:

Preheat oven to375f, position rack in center of oven. Grease a 9 inchx1/2 inch in height pan or heatproof glass dish with ghee or melted butter. Sprinkle with little semolina flour.

In a large bowl, mix semolina flour and sugar together. Melt the ghee or butter and add it to the mix and rub all together with your fingertips till all semolina is moistened.

Make a well in center and pour 1/4 cup of the syrup and all the milk. Using your hand, mix all ingredients together with folding and stirring motions. You may add more milk if necessary (the batter should be so loose and muddy).

Pour mixture in dish or pan. Dump your hand with water and level the top using your hands.

Bake for 30 minutes, till edges are brown in color and surface is golden. Immediately take it out of oven and pour the rest of the cold syrup over every part of the dish. Leave it on a rack for 30 minutes in order that all syrup is absorbed. Don’t cut any piece while hot. It should be completely cold.

Keep it in room temperature, do not refrigerate. Meanwhile, whip the cream and the powder sugar until stiff peaks form and spread over the top. Make decorative pattern to form squares or diagonals. Spoon small amount of crushed pistachios on each square or diagonal. Cut…

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Comments

kimmer 1 year, 5 months ago said:
Sounds and looks delicious ahmed! Good to see you. Love your step by step photos.

magali777 1 year, 5 months ago said:
Mmm..Ahmed, this is one of the recipes you told me, I´m sure it´s great, I will try it soon, thank you.
Magali

jett2whit 1 year, 5 months ago said:
Oh my! a masterpiece as always.

michellem 1 year, 5 months ago said:
Very good looking recipe and photos! Thank you!

minitindel 1 year, 5 months ago said:
My sweet AHMED another great one........great job looks fantastic.............

berry 1 year, 5 months ago said:
Oh My God... this recipe is DIVINE! Thanks Ahmed.

chriesi 1 year, 5 months ago said:
That is unique!

liezel 1 year, 5 months ago said:
These are breathtaking!

bluewaterandsand 1 year, 5 months ago said:
Your pictures are awesome! This is one recipe that I am eager to try. I just hope mine looks half as good as yours.

fuzzy 1 year, 4 months ago said:
Soooo nice

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