| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1106 |
| Fat | 66.1g |
| Saturates | 45.1g |
| Protein | 21.8g |
| Carbs | 114.4g |
| Sugars | 74.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrease and line a 20cm-square baking tin with baking paper.
To make the halwa, combine the butter, condensed milk and 2 tsp of cardamom in a medium pot and place over a medium-low heat. Stir the mixture continuously to ensure it doesn’t stick to the base of the pot. The mixture will start to brown and pull away from the sides.
Pour the mixture into the greased tin and evenly spread the mixture out. Toast the pumpkin seeds, sprinkle them over the top and gently press them into the mixture. Refrigerate for at least 30 minutes.
Cut the halwa into small, bite-size squares and set aside.
Zest the orange.
To make the pudding, combine the coconut milk, water, brown sugar, the rest of the cardamom, cinnamon and orange zest in a medium pot over a medium-low heat. Bring to a gentle simmer. While whisking, slowly add the semolina into the milk mixture. Continue whisking over a low heat until smooth and thickened, approx. 5-10 minutes. Remove from the heat and stir in the ghee and rose water.
Divide the semolina pudding between 4 serving bowls, top with yoghurt, red currants, pistachios and halwa.
