Experience the warm and aromatic delight of saffron cardamom sautéed semolina blossoms, a unique Middle Eastern comfort dessert. These delicate semolina dough balls are gently sautéed in fragrant butter infused with saffron and cardamom, then drenched in rosewater syrup and topped with toasted pistachios for a luxurious texture and flavor. This dessert perfectly balances floral, nutty, and buttery notes, making it an irresistible treat for any occasion.
Ingredients
- 1 cup fine semolina (sooji)
- 4 tablespoons unsalted butter or ghee
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon rosewater
- 1/4 cup toasted pistachios, chopped
- Pinch of salt
Instructions
- Prepare the semolina dough balls: In a mixing bowl, combine the semolina, a pinch of salt, ground cardamom, and soaked saffron with its water. Gradually add 1/4 cup of warm water while stirring to form a soft but firm dough. Let it rest for 10 minutes.
- Shape the blossoms: Pinch small portions of the dough and roll them into smooth balls about the size of a marble. Set aside on a plate.
- Make the rosewater syrup: In a small saucepan, combine sugar, 1/2 cup water, and rosewater. Bring to a gentle boil, stirring until sugar dissolves. Lower the heat and simmer for 5 minutes until slightly thickened. Remove from heat and keep warm.
- Sauté the semolina blossoms: In a large skillet, melt the butter or ghee over medium heat. Add the semolina balls in batches, sautéing them gently and turning until all sides are golden and fragrant, about 5-7 minutes per batch. Be careful not to burn them.
- Combine and finish: Once all the semolina blossoms are sautéed, return them to the skillet and pour the warm rosewater syrup over them. Toss gently to coat evenly and absorb the syrup for 2-3 minutes on low heat.
- Serve: Transfer to a serving dish and sprinkle generously with toasted pistachios. Serve warm for the best aromatic and textured experience.
Tips & Variations
- For a richer flavor, use ghee instead of butter to sauté the semolina blossoms.
- Add a handful of golden raisins or chopped almonds to the syrup for extra texture and sweetness.
- To intensify the saffron flavor, steep the threads longer in warm water or use saffron-infused milk in the dough.
- If you prefer a softer dessert, simmer the semolina blossoms briefly in the syrup rather than sautéing until crispy.
- Try our other Middle Eastern recipes for more aromatic sweets or explore comfort food recipes for cozy meal ideas.
Storage & Nutrition
Store leftover saffron cardamom sautéed semolina blossoms in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave before serving to preserve their texture and aroma. This dessert is moderately high in calories due to butter and sugar content but offers the benefit of aromatic spices like saffron and cardamom, known for their antioxidant properties. For detailed nutritional information about semolina and its health benefits, visit the British Nutrition Foundation.
Frequently Asked Questions
- Can I use coarse semolina instead of fine semolina for this recipe?
- Fine semolina is recommended for smooth dough and tender blossoms. Coarse semolina can be used but may require more liquid and longer cooking time for softness.
- Is rosewater essential in this dessert?
- Rosewater adds a distinctive floral note characteristic of Middle Eastern desserts, but it can be omitted or substituted with orange blossom water if preferred.
- How can I make this dessert vegan?
- Substitute butter or ghee with coconut oil or vegan margarine. Ensure that the syrup and other ingredients do not contain any animal-derived products.
Browse our recipe collection for more cooking inspiration.
For nutritional information, visit Nutrition.gov.
