Charcoal-Grilled Semolina Cottage Cheese Pudding

1Prepare a charcoal grill or fire pit with hot embers, ensuring a steady medium heat for slow cooking.

2In a heavy-bottomed saucepan, bring the milk to a gentle simmer over medium heat.

3Slowly add the semolina to the simmering milk while whisking continuously to prevent lumps.

4Add salt (¼ teaspoon) and continue stirring the mixture until it thickens to a creamy porridge consistency, about 8-10 minutes.

5Stir in the unsalted butter (2 tablespoons), vanilla extract (1 teaspoon), and ground cardamom if using, mixing well to combine.

6Remove the saucepan from heat and gently fold in the crumbled fresh cottage cheese (1 cup) until evenly distributed.

7Transfer the semolina-cottage cheese mixture into a shallow, heatproof ceramic or cast-iron dish suitable for grilling.

8Sprinkle an even layer of granulated sugar (¾ cup) over the surface of the pudding to prepare for caramelization.

9Place the dish on a grill rack above the hot charcoal embers, ensuring indirect heat to avoid burning.

10Slowly cook the pudding over the charcoal, allowing the sugar on top to melt and caramelize into a golden-brown crust, about 15-20 minutes. Rotate the dish occasionally for even caramelization.

11Once the sugar crust is deeply caramelized and the pudding is heated through, carefully remove the dish from the grill.

12Allow the pudding to cool slightly before serving to let the flavors meld and the texture set.

13Serve warm, optionally garnished with a dollop of whipped cream or a sprinkle of crushed pistachios for added texture and flavor.