Photo by CafeAnna
A&M's Testing Notes:
Expand CollapseCafeAnna's Notes:
Expand4 tablespoons olive oil Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon ground cardamom (grind the seeds from fresh green cardamom if available) Ask a question about this ingredient
1 cup semolina Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
8-10 cherries pitted and halved (or 1/4 cup of dried cherries) Ask a question about this ingredient
2 cups water Ask a question about this ingredient
2 tablespoons almonds toasted and chopped roughly plus a few extra toasted almonds for garnish Ask a question about this ingredient
1/2 cup milk or condensed milk (optional) Ask a question about this ingredient
Measure all your ingredients first--you won't be able to multi-task when you are making the dish!
Ask a question about this stepIn a small pot add water and sugar and heat until the sugar dissolves. Turn off the heat and set aside.
Ask a question about this stepIn a flat bottomed skillet add oil and heat on medium. Add the bay leaf and semolina. Keep stirring the semolina to brown it slowly without burning. After about10 minutes, add the cardamom to the semolina Keep stirring for another 8 to 10 minutes until the semolina turns a golden brown color. (This requires patience…it will brown, just give it some time!)
Ask a question about this stepOnce the semolina has browed, keep stirring and slowly add the sugar water syrup into the semolina. Increase the heat to bring the mixture to a simmer and stir continuously until all the liquid is absorbed. Fold in the cherries and chopped almonds (leave a few whole almonds for garnish). Turn off the heat and remove the bay leaf. Transfer to a serving dish, garnish with a few almonds. Top with warm milk for a richer taste (fit for the gods!) The halwa is delicious served hot or cold.
Ask a question about this stepAlthough I'm a big fan of raisins, I think the cherries make this dish really special. In addition to adding their summery sweet and tart flavor, they add color and pizazz.
Wow - what a great idea. Would LOVE to try this!
Thanks for saying. I hope you do try it--it is a pretty quick and satisfying dessert for nonbakers like me!
The subtle mix of sweet and earthy is enticing. The cherries provide a juicy, refreshing burst of flavor. Delicious.
Love the cherries + bay + cardomom combination in a sweet! My cherry jam of choice the past few years has included bay . . . .will have to add some cardamom to a batch this year. Yummmm! ;o)
That sounds like a great jam. Hope you post your version with cardamom and let us know how it turned out!
I hope you add it to your summer cooking! Let me know how it works out with your dishes.
I hope you try it--the spice and fruit combination is nice. Yes, it is like a pudding (even called Indian style pudding sometimes!) If you add the milk/condensed milk it makes it a more fluid type of pudding texture. Let me know if you try making it.
I saw your breakfast polenta--this is definitely the recipe I am going to make to start my experiments with polenta! Thanks!
This is delicious! Very fresh tasting. The American palate may find it not sweet enough, especially if you use milk or soy milk, not condensed milk.
Thanks, that's probably true! When my sweet tooth needs a little more, I either increase the amount of sugar or drizzle maple syrup over it.
This looks delicious! Can't wait to try this....a great summer desert.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Oh, I'm so excited to have a cherry dessert to try. Semolina--yum! Thanks for sharing this recipe.