Fried Semolina Pudding

Attention! Has to be started one day in advance.

Preparation For the cooking on the first day you'll need: A medium sized pot A flat bowl out of glass or ceramics. For the frying on the second day: A pan
Ingredients (for 2 to 3 persons) First day: 1 litre milk 250g durum wheat semolina 50g sugar 50g butter 2-3 pinches of salt 2x Butter-Vanille-Aroma (essence), like this 1 tea spoon of Arak On the second day: Butter for frying The trimmings (suggested): Apple sauce or stewed apples Preserved cherries or blueberries Sugar and cinammon
Cooking the semolina on the first day Bring one litre of milk to boil. During that time add the other ingredients, not the semolina, keep stiring often: Sugar, butter, salt, essence and Arak. As soon as the milk starts to boil, remove from fire and slowly pour the semolina while stirring continuously. Keep stirring until the pudding gets pretty thick. Then pour it into the bowl. After letting it cool down somewhat like this, cover it and put it in the fridge over night.
Frying the cuts On the next day, tip the pudding onto a board and cut it into rectangles (just to your liking, like in 2x3"). Fry them in butter until both sides are golden or dark brown. Serve immediately. For trimmings, see above.