Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Semolina | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter , softened
- 2 cups semolina
- 1 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 cup milk
- Ground cinnamon , for garnish (optional)
- Chopped nuts , for garnish (optional)
Directions
In a large pot or saucepan, melt the butter over medium heat.
Add the semolina to the pot and cook, stirring continuously, for about 10 minutes, or until it turns golden brown and gives off a nutty aroma.
Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine.
Gradually pour in the milk while stirring constantly to prevent lumps from forming.
Continue to cook the mixture, stirring continuously, for about 10–15 minutes, or until it thickens and pulls away from the sides of the pot. The consistency should be smooth and creamy.
Remove the pot from the heat and cool slightly.
To serve, transfer the asida bil zibda to individual serving bowls or a large platter. Smooth the surface with the back of a spoon or a spatula.
If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature.