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    Home » Blogging Marathon » Oman -- Khabeesa (Cream of Wheat Pudding)

    Oman -- Khabeesa (Cream of Wheat Pudding)

    Published: Sep 17, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    BM# 44: A-Z Cooking Series -- Around the World in 30 days

    Country: O for Oman

    Dish: Khabeesa (Cream of Wheat Pudding)

    We are moving on to Oman today. This is the only country that I know of that starts with an O, so I'm pretty sure what most of my fellow BMers have picked today 🙂

    Oman is an Arab state in Southwest Asia. Oman is an absolute monarchy in which the Sultan of Oman exercises ultimate authority, but its parliament has some legislative and oversight powers.

    Omani cuisine is very similar to most of the Middle eastern cuisines. Dishes are based around chicken, fish, lamb as well as the staple of rice. Most Omani dishes contain a rich mixture of spices, herbs and marinades.

    This was one dish I had my mom make in India since we had all of the ingredients at home. It is a semolina halwa very similar to the one made in India. Only difference I noticed is that semolina is usually roasted in ghee in the Indian version giving it more flavor. But the Omani version has lot of flavorings, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together.

    Recipe adapted from here.

    Khabeesa (Cream of Wheat Pudding)

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Dessert
    Cuisine: oman
    Servings: 23 serving

    Ingredients

    • ½ cup Semolina Sooji Fine /
    • 1½ cups Milk
    • ½ cup Condensed Milk
    • 2 tbsp Butter Ghee /
    • ½ tsp Cardamom Ground
    • 1 tbsp Rose Water
    • a pinch Saffron - crumbled

    Instructions

    • In a small saucepan, combine semolina and milk; bring to a boil.
    • Add condensed milk, butter/ ghee, cardamom, rose water and saffron. Cook on low flame for 4~5 minutes.
    • Transfer to serving bowls and let cool slightly before eating. The pudding will thicken as it cools.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

    • Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. Sapana Behl

      September 17, 2014 at 10:36 am

      Same pinch Pavani , Yours Khabeesa looks delicious and I like the way you presented it.

      Reply
    2. Srivalli

      September 17, 2014 at 10:49 am

      Such a simple and elegant picture you got there pavani..it's always tricky to capture glass, yet you do it so well all the time..

      Reply
    3. Usha Rao

      September 17, 2014 at 12:21 pm

      It looks like sooji halwa. Rose water seems to be a must in all most all of the sweets from this region.

      Reply
    4. Varadas Kitchen

      September 17, 2014 at 1:16 pm

      The quick version of the Indian pudding. Very interesting preparation.

      Reply
    5. Priya Suresh

      September 17, 2014 at 3:17 pm

      Wish i get a small bowl of this pudding, very delicious and beautiful.

      Reply
    6. Harini-Jaya Rupanagudi

      September 18, 2014 at 1:46 am

      So close to our sooji halwa, right? Lovely choice!

      Reply
    7. vaishali sabnani

      September 18, 2014 at 1:54 am

      Love this simple dessert and the way you have presented it...Pavani since the semolina is not roasted, does the raw taste gets away with saffron , nuts etc?

      Reply
    8. Suma Gandlur

      September 18, 2014 at 2:12 pm

      Lovely choice. I too tried the same dish. 🙂

      Reply
    9. Manjula Bharath

      September 19, 2014 at 1:18 pm

      omg this khabeesa looks so divine and wonderful capture with neat food styling done 🙂 very beautiful and tempting they look !!

      Reply
    10. Pavani N

      September 19, 2014 at 2:14 pm

      Vaishali, it doesn't taste raw since it is cooked through in the milk. I don't usually roast sooji when making upma and it never tastes raw, so this didn't seem too different.

      Reply
    11. Global Tastes & Travels Inc.

      October 12, 2014 at 2:09 am

      I am a pudding fanatic and this definitely looks one worth trying

      Reply
    12. Global Tastes & Travels Inc.

      October 12, 2014 at 2:09 am

      I am a pudding fanatic and this definitely looks one worth trying

      Reply
    13. Archana Potdar

      October 15, 2014 at 12:57 pm

      I like the aroma when suji is roasted like Vaishali even I think otherwise its raw. Maybe ... Anyway this looks deliciously yummy.

      Reply
    14. Priya Srinivasan

      October 29, 2014 at 8:50 am

      Nicely presented pavani, looks really yum, like our sooji ka kheer!!!

      Reply
    15. PJ

      October 31, 2014 at 12:27 pm

      Beautifully presented PAvani.Simple and flavorful dessert...

      Reply

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