Monday, 21 July 2014



200 g sugar
1 tsp cinnamon
4 cloves
juice of 1/2 lemon
250 g butter
350 g fine semolina
115 g walnuts 

Prepare the syrup: put 1 literwater, lemon juice, cimmanon, cloves and sugar in a saucepan and slowly bring to boil. Let simmer for 10 minutes or until it gets a syrupy consistency. Take off the heat. 

Melt the butter in a big saucepan, and cook it for 3-4 minutes, until its gets goldend (this passage is foundamental). Add semolina and continue cooking for 10 minutes, stirring constantly. It must become dark gold without burn. Add the walnuts, cook for 5 minutes and then take off the heat.

Paying much attention, pour the syrup onto the semolina. The mixture will thicken itself in the saucepan, so stir it vigorously until smooth and firm.

Put it in a greased tin and let cool in the fridge.

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