Warm Semolina, Date & Pistachio Pudding Pot
Snack · Turkish · Ready in 16 min · Serves 2
Semolina cooked slowly into almond milk until it thickens, sweetened only with dates and a little honey, and finished with crushed pistachios. One pan, eaten warm.
Per serving
- Calories
- 374
- Protein
- 9 g
- Carbs
- 62 g
- Fat
- 10 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron11%
- Vitamin D0%
- B120%
- Zinc8%
- Magnesium20%
- Omega-35%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 70 g Semolina flour
- 500 ml Almond milk
- 60 g Pitted dates
- 2 tsp Butter
- 1 tsp Ground cinnamon
- 20 g Shelled pistachios, chopped
- 1 tbsp Honey
Method
- 1
Chop the 60g of pitted dates small and roughly crush the 20g of pistachios. Once the pan is on, this pudding needs your hands on the spoon.
- 2
Melt 2 tsp butter in a saucepan over medium heat, add the 70g of semolina flour and stir constantly for 2 minutes, until it smells nutty and turns a shade darker. This is what stops it tasting raw.
- 3
Pour in the 500ml of almond milk a third at a time, stirring after each addition until smooth before adding the next. Add 1 tsp ground cinnamon with the last of the milk.
- 4
Add the chopped dates and simmer over low heat for 6 minutes, stirring often, until the pudding thickly coats the back of the spoon and the dates have softened into it.
- 5
Take the pan off the heat, stir in 1 tbsp honey, and divide between two pots. Scatter the crushed pistachios over and eat while it is still warm.
