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.