North African Orange Blossom Semolina Pudding

In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling.

Gradually whisk in the fine semolina, a little at a time, to prevent lumps. Continue whisking constantly for 5-7 minutes as the mixture thickens.

Reduce the heat to low and continue to cook, stirring frequently, for another 10-12 minutes, until the pudding is very thick and creamy. It should coat the back of a spoon.

Remove the saucepan from the heat and stir in the orange blossom water and ground cinnamon.

Pour the hot pudding into individual serving bowls or ramekins. Allow to cool slightly at room temperature.

Once cooled, cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each pudding with slivered almonds and a drizzle of honey.