How to Make Pistachio & Cardamom Semolina Pudding
-
Heat olive oil in a medium saucepan over medium heat. Add semolina and toast for 2-3 minutes, stirring constantly.
-
Slowly whisk in almond milk, honey, cardamom, vanilla, and salt.
-
Cook, stirring frequently, until mixture thickens (6–8 minutes).
-
Pour pudding into 4 ramekins or glasses.
-
Sprinkle with chopped pistachios.
-
Chill for at least 1 hour before serving.
Pro Tips for Perfect Pistachio & Cardamom Semolina Pudding
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of fine semolina, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Pistachio & Cardamom Semolina Pudding?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Pistachio & Cardamom Semolina Pudding?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for fine semolina?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.