Instructions Checklist

Step 1 :

  • Cook the almonds and raisins in a medium skillet over medium-low heat, stirring constantly to avoid burning.
  • When they are golden brown and fragrant, and the raisins are softened, remove from heat and transfer to a plate lined with paper towels to cool.

Step 2:

  • Meanwhile, in a medium bowl, whisk together 2 cups whole milk and eggs. Set aside.
  • Add butter to a wok over medium-low gas heat or a Dutch oven over medium-low electric heat, and cook, stirring often, until melted, 2 to 3 minutes. (Do not let butter brown.)
  • Stir in semolina until well combined and butter is absorbed. Gradually stir in remaining 6 cups whole milk, stirring constantly to prevent lumps from forming.
  • Increase heat to high, and cook, stirring constantly, until mixture just begins to bubble around edges, 10 to 15 minutes.