Ingredients for Mamounia
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How to Make Mamounia
- Melt 4 tablespoons (57g) of butter in a heavy-bottomed pan over medium-low heat.
- Add 1 cup (100g) semolina and lightly brown, stirring constantly, for 5 minutes until fragrant.
- In a separate saucepan, combine 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) water, and 1 cup (240ml) milk. Bring to a gentle simmer over medium heat.
- Gradually pour the simmering sugar-milk mixture into the browned semolina, stirring continuously with a whisk to prevent lumps.
- Continue cooking for 2-3 minutes, or until the pudding reaches your desired consistency. Add a tablespoon of milk or water at a time if it becomes too thick.
- Remove from heat and stir in 1 tablespoon of rosewater.
- Spoon the warm semolina pudding into individual dessert cups or ramekins.
- Let cool slightly, then cover and refrigerate for at least 2 hours to chill completely.
- Before serving, sprinkle generously with ground cinnamon and garnish with 1/4 cup (30g) sliced almonds.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
133g
Fat
43g
Carbs
17g
