|250 grams||Semolina; (9oz)|
|75 millilitres||Corn oil; (2 1/2fl oz)|
|1 litre||Hot water; (1 3/4 pints)|
|250 grams||Walnuts; chopped (9oz)|
|100 millilitres||Honey; (3 1/2fl oz)|
|150 grams||Caster sugar; (5 1/2oz)|
|1 tablespoon||Rose water|
|½ teaspoon||Ground cinnamon|
Heat a large saucepan until hot, add the corn oil and continue to heat until hot. Pour in the semolina and cook, stirring all the time, for 5 minutes until lightly toasted. Pour on the hot water, continuing to stir and bring to the boil. Turn the heat down and simmer for a few minutes before adding the remaining ingredients, continuing to stir all the time.
Cook for 10 minutes until thickened and all the liquid is absorbed.
Spoon into 8 lightly oiled ramekins or dariole moulds. Allow to cool slightly before placing in the fridge to chill, preferably overnight. Turn out onto a plate and serve garnished with walnut halves. Note: cream is sometimes served with this dish.
Converted by MC_Buster.
Per serving: 321 Calories (kcal); 26g Total Fat; (69% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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