A good dessert is like a grand finale to any formal dinner. Choosing one that is glamorous enough to become the star of the show without toiling in the kitchen for hours, specially if you have a large gathering, is not an easy task.
I love this Middle Eastern recipe precisely for all the above reasons ! It’s spectacular, indulgent and gets done in 30 minutes on stove top. Traditionally it’s very sweet and rich with a lot of sugar and butter or ghee going in, I make it with reduced quantity of sugar and olive oil so it’s easier to eat it even after a heavy dinner. It’s economical because a small quantity of ingredients can cater a large number of guests.
What you get in this Easy Semolina Cake is layers of toasty caramelised semolina,kashta /creamy sauce, crunchy nuts and all this enriched with cardamom and rosewater flavours.
For Mufroukeh Cake:
1/2 cup sugar
1+1/2 cup water
1 cup sweetened condensed milk
1 tablespoon rose water
1 teaspoon cardamom seeds crushed
1/3 cup olive oil
For Creamy Custard:
2 cups water
2 tablespoons rose water
1/2 cup corn flour/starch
This Is What You Do:
Prepare sugar syrup. Heat 1/2 cup sugar and 1+1/2 cup water together till the sugar melts.
Add 1 tablespoon rose water and 1 teaspoon cardamom seeds. Simmer till the syrup is slightly thick.
Heat oil in a deep frying pan. Add semolina and fry on medium heat till golden. Keep stirring so that it doesn’t burn at the bottom.
Remove from heat, add sugar syrup. Mix thoroughly.
Return to heat, add 1 cup condensed milk. Stir to make a smooth mixture.
Remove from heat, pour in the prepared pans if making two layers. Or in the casserole dish for single layer.
Set aside to cool at room temperature.
To prepare the cream filling, add 1 cup condensed milk, water and rose water to a saucepan. Heat the mixture. Dilute corn starch with a little water or milk, add slowly to the hot mixture while stirring continuously to avoid lumps. The cream sauce should be quite thick like the consistency of thick custard.
To assemble, move one layer of firmly set semolina cake to the serving platter, spread cream filling over it.
Top it with the other layer of semolina cake.
Spread the remaining cream sauce over it.
Sprinkle generously with the roughly chopped nuts.
Refrigerate till the layers set together, for almost an hour.
Cut into 2 inch squares before serving.
Tip: For beginners it would be easier to make it in single layer in a casserole dish.
16 Replies to “Mufroukeh, Easy Semolina Cake”
A Super dessert using humble ingredients available in most kitchens. Rounds off a meal in style. May even substitute a cake for a kid’s Birthday.
Couldn’t agree more! And you have summed it up so nicely! Thank you, Ravi 😊 So good to see you on the blog 😊
Thank you Maria. Staying on Semolina,, I request you to have a look at a South Indian dessert,,” Rava Kesari” , effectively a dessert from Semolina , Saffron & Sugar, you can give it a tasty twist & come out with a new recipe. Thank you.
Thank you, Ravi! 😊 I know all about rava kesari, we call it sooji ka halwa here and the recipe is already on the blog in Poori Halwa breakfast with aloo chanay included. Sometimes we don’t add kesar/saffron. Instead we add cardamom, rose water or kewra.
I agree, it’s a lovely dessert! 😊
Oh my ! You are so pretty Masha Allah… Coming to your dessert, I’m definitely gonna try it out soon and let you know how it turns out Insha Allah…
Aww!You are very kind Hanaa! 😊 I’ll be eagerly waiting for your feedback!
It’s wooooww yuuummm…mouthwatering I’m going to try it soon…A healthy and nutrients full cake!!
Thank you so much, Nadia 😊 I love semolina desserts too. A lot lighter than white flour and heavy cream desserts, and quick to make too.
Enjoy dear! 😊
What a stunning cake ? I have tried semolina cake before but they turn out more like a pudding than cake. This recipe sounds perfect…will try and let you know. Thanks for the recipe ☺️
So happy to know that you find this recipe helpful, dear Jayshree 🙂 Yes, if allowed to chill properly it will set just like a cake even without baking and with a little tact you can create layers of cake and creamy filling too 🙂 A million thanks for appreciating and stopping by 🙂
oh my! This is awesome dessert recipe dear. Its rich , delicious. I am going to try this out soon !
You are right, dear Kushi 🙂 It has layers of flavours and textures but still it feels light compared to all purpose flour based desserts. I’m sure you will over it 🙂
Thank you so much for stopping by! xx
What a mouth wateringly good dessert… Loved it totally.. Delicious and so looks so rich.. I am definitely going to give it a try soon .. probably during Diwali:)
Thank you so much for stopping by the blog, dear Shubha! 🙂 It would be wonderful to that my recioe became a part of your Diwali celebrations 🙂 Hope you and your family will enjoy! xx
True as you said, desserts often remain memorable because the crescendo of any meal is brought about by them. And a dessert like this is sure to walk away with all the accolades. Even though the ingredients are humble when put together they make a dessert fit for royalty. Your deftness and intrinsic knowledge of the craft shines through in all your dishes and this one too. I can imagine how the fragrant semolina will disingrate on the tongue splashing it with creamy custard. Oh what a gastronomic delight.
Such appreciation is what every food blogger lives for! Thanks a million my dear friend, your precious words mean the world to me 🙂
Trying recipes from different cuisines and cultures is my passion. This was an effort to keep the essence of the traditional dish while cut down a few calories. I’m glad it turned out this good 🙂
Love n hugs!