Recipe: Eating on a Dime Semolina Custard Cookies

Recipe: Eating on a Dime Semolina Custard Cookies Delicious, fresh and tasty.

Semolina Custard Cookies. The Best Semolina Custard Recipes on Yummly Bring to a simmer over low heat. Remove from heat, and whisk in eggs, one at a time.

After all these years it is still a family favorite.

I hope that everyone enjoys it as much as we do.

The Best Semolina Custard Recipes on Yummly

You can have Semolina Custard Cookies using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Semolina Custard Cookies

1. You need 1 cup of semolina.

2. It’s 2 tsp of rice flour.

3. You need 1/2 cup of milk(as required).

4. Prepare 2 tsp of custard powder.

5. It’s 3 tsp of sugar.

6. It’s 2 of crushed cardamom.

7. You need 2 tsp of Tutti-frutti.

8. Prepare of Oil for shallow frying.

Semolina Custard Pastry With Syrup (galaktoboureko), Galaktoboureko - Greek Custard Cake, Baklava With Custard Filling In most recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream.

This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.

Semolina custard was a staple for my children as it is quick and easy to make, can be made with their formuls, and can be tarted up with whatever stewed, canned or fresh fruit that they are ready for.

Semolina pudding for babies is a great alternative to the oat porridge, little ones will love it.

Semolina Custard Cookies instructions

1. In a bowl take all ingredients,mix it well and made a thick batter..

2. Heat oil in a pan,pour 2 tsp oil on pan and spread it nicely,gently pour the batter and spread it through the spatula in crcular shape and shallow fry all the prepared cookies on medium flame..

3. Flip the cookies and pour 1 tsp more oil and shallow fry another side also till it becomes slightly golden brown..

4. Cookies are ready to serve..

Place milk, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.

Whisk over medium heat until the sugar has dissolved and milk comes to boil.

Mix to combine all custard ingredients in a large pot, and simmer (stirring constantly) over a medium stove till thickened to custard consistency.

In the meantime, make syrup by combining water, sugar and lemon peel in a medium pan and simmer till reduced by half.

Remove and cool until ready to pour over pie later.