Semolina Pudding with Nuts and Dried Fruit

Step 1

In a large heavy saucepan, toast the 1 cup semolina over medium heat, stirring constantly, until fragrant and lightly golden, about 5 minutes.

Step 2

Add the 2 tbsp butter and stir until melted and the semolina is coated, about 1 minute.

Step 3

Slowly pour in the 4 cups milk while whisking to prevent lumps. Bring to a gentle simmer over medium heat, stirring often, until the mixture thickens, about 10 minutes.

Step 4

Stir in the 0.5 cup sugar and 0.5 tsp ground cardamom. Continue cooking, stirring, until the pudding is thick and pulls away from the sides, about 5 more minutes.

Step 5

Fold in the 0.5 cup dried fruit and 0.25 cup of the chopped nuts. Cook for 2 minutes, then remove from heat.

Step 6

Pour the pudding into a serving dish or individual bowls. Smooth the top with a spatula.

Step 7

In a small dry skillet, toast the remaining 0.25 cup nuts and the 0.25 cup coconut flakes over medium heat, stirring, until golden and fragrant, about 3 minutes.

Step 8

Sprinkle the toasted nut-coconut mixture over the pudding. Let cool to room temperature, then chill for at least 2 hours before serving.