Dahin Iraqi Semolina Sweet
An oven-baked flour and fine-semolina sweet with coconut, milk, ghee and cardamom.
Preparation: 15 min · Cooking: 1 hr 5 min · Total: 1 hr 50 min · 2 servings
Ingredients
- 120 ml fine dry semolina
- 0.25 tsp ground cardamom
- 240 ml all-purpose wheat flour
- 180 ml sugar
- 60 ml ghee total, 15 ml pan + 45 ml batter
- 60 ml pasteurized whole milk
- 30 ml commercial liquid glucose or heavy corn syrup
- 60 ml desiccated coconut, 30 ml below + 30 ml above
Instructions
Prepare safely
Preheat the oven to 150°C. Use a food-grade shallow oven pan and clean tools; do not taste raw flour or batter.
Use a food-grade shallow oven pan and clean tools; do not taste raw flour or batter.
Measure the ingredients
Divide the 60 ml ghee into 15 ml for the pan and 45 ml for the batter. Grease the pan with only that 15 ml.
Grease the pan with only that 15 ml.
Assemble the dish
Scatter 30 ml of the coconut over the greased base; reserve the other 30 ml for the top.
Scatter 30 ml of the coconut over the greased base; reserve the other 30 ml for the top.
Heat gently
Warm the 180 ml sugar, 60 ml milk, 30 ml glucose or permitted corn syrup, and remaining 45 ml ghee over medium-low heat. Stir until the sugar dissolves without scorching.
Stir until the sugar dissolves without scorching.
Mix the base
Mix 240 ml flour, 120 ml fine semolina and 0.25 tsp cardamom in a separate bowl. Dry volumes are not gram weights.
Dry volumes are not gram weights.
Mix the base
Carefully mix the warm liquid into the dry ingredients with a sturdy spoon until uniform. This supplied formula is not kitchen-validated; do not invent extra milk or water to make it pourable.
This supplied formula is not kitchen-validated; do not invent extra milk or water to make it pourable.
Assemble the dish
Spread all of the thick mixture evenly into the prepared shallow pan, without creating a deep centre.
Spread all of the thick mixture evenly into the prepared shallow pan, without creating a deep centre.
Finish and check
Scatter the reserved 30 ml coconut evenly over the top. No additional ghee, date syrup or clotted cream is listed.
No additional ghee, date syrup or clotted cream is listed.
Bake and check the centre
Bake at 150°C, beginning checks around 60 minutes. Continue until the flour/semolina centre is fully cooked and set as a rich sweet, without raw paste; a dark outer crust alone is insufficient. Prevent burning.
Prevent burning.
Bake and check the centre: 3600 seconds
Cool promptly
Begin cooling checks around 30 minutes, only cutting when safe to handle. Do not wait hours for complete room-temperature cooling before refrigeration.
Do not wait hours for complete room-temperature cooling before refrigeration.
Cool promptly: 1800 seconds
Measure the ingredients
For 8 servings use 240 ml total ghee split 60 ml pans + 180 ml batter and 240 ml coconut split 120 + 120 ml, with 1 tsp cardamom. Use equivalent shallow pans. Half uses 30 ml ghee split 7.5 + 22.5 ml and 0.125 tsp cardamom.
Half uses 30 ml ghee split 7.5 + 22.5 ml and 0.125 tsp cardamom.
Serve and store
Serve 2 portions once safe to eat. Refrigerate shallow portions within 1 hour at ≤4°C and use within 2 days; reheat at most once to 74°C if desired.
Refrigerate shallow portions within 1 hour at ≤4°C and use within 2 days; reheat at most once to 74°C if desired.
Tips
- Instructions describe the base 2-serving batch. Controls scale the ingredient list to 1 or 8 servings, exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml, one tsp 5 ml; dry volumes are not gram weights. Use equivalent vessels and manageable batches; timers are first checks, not linear cooking rules.
Common mistakes
- Do not add unlisted fat, liquid or garnishes or rely on a fixed time or browned surface alone.
Substitutions
- Keep the stated source states and explicit alternatives; check product instructions and allergens.
Storage
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 2 days from preparation, including cooling. This is a conservative household limit, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout and serve promptly; keep unused portions refrigerated.
About this recipe
An oven-baked flour and fine-semolina sweet with coconut, milk, ghee and cardamom.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.