• عربي

    • Semolina and Almond Pudding

    A smooth and creamy dessert from light and healthy Ramadan sweets, made with almond milk, fine semolina, and natural honey. It’s perfect as a quick and satisfying suhoor or a light, wholesome dessert after iftar.

    Makes

    4 cups

    Ingredients

    • 500 ml almond milk
    • 1 tbsp Foster Clark’s muhallabia mix
    • 4 Tbsp semolina
    • Honey to taste

    Instructions

    1. In a saucepan, whisk together cold almond milk, muhallabia mix and semolina until smooth.
    2. Place over medium heat and keep stirring constantly until the mixture starts to boil and thickens into a smooth, creamy texture.
    3. Keep stirring off the heat for an additional minute.
    4. Add honey to sweeten as desired.
    5. Pour immediately into serving cups.
    6. Allow to cool completely, then refrigerate for 4 hours.
    7. Garnish with toasted almonds before serving.

    Foster Clark’s Tip

    Keep stirring during cooking to achieve a silky, lump-free texture.

    Made with

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