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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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This is a traditional greek dessert, but unlike most of the recipes on this site, uses butter instead of oil. I like to heat a bit up and pour milk over it and have it for breakfast. Please note that cooking time doesn't include time for cooling (since technically it's good hot too). Ingredients:
1 cup butter |
2 cups cream of wheat (semolina, not instant) |
2 1/4 cups sugar |
4 cups water |
1 cup slivered almonds |
cinnamon stick |
Directions:
1. In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
2. Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
3. CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.
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