Semolina Pudding with Saffron and Nuts

By BobD

As a child, Neelam Batra ate a hot, creamy version of this comforting dish for breakfast—minus the silver leaf and saffron—and a firm, warm or cold variation like this one for dessert.

Ingredients

• 6 cups plus 1 tablespoon whole milk
• 1/2 teaspoon saffron threads
• 1/2 cup blanched, whole almonds
• 1/2 cup shelled unsalted pistachios
• 2 tablespoons unsalted butter
• 2/3 cup semolina
• 1/2 cup plus 2 tablespoons sugar
• 3/4 teaspoon ground cardamom
• Edible silver leaf, for garnish (optional; see Note)

Preparation

Step 1

Preheat the oven to 350°. In a small dish, combine 1 tablespoon of the milk with the saffron and let steep 30 minutes.

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

Melt the butter in a large saucepan. Stir in the semolina and cook over moderately high heat, stirring, until fragrant and golden brown, about 4 minutes. Slowly whisk in the sugar, cardamom and remaining 6 cups of milk, and bring to a boil, whisking. Reduce the heat to moderately low and cook, whisking often, until thickened, about 8 minutes. 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. Let cool to room temperature, about 1 1/2 hours.

Just before serving, lightly stir the saffron milk into the semolina in quick dashes. Sprinkle with the toasted nuts, decorate with the silver leaf and serve.