A toasted almond and sesame pudding inspired by sellou, Morocco's beloved roasted-grain sweet.
Sellou (also called sfouf) is a rich, no-cook Moroccan confection made from toasted flour, ground almonds, sesame seeds and warm spices, traditionally prepared in large batches for Ramadan and served as an energy-dense treat with tea. This pudding borrows sellou's signature flavors — deeply toasted almonds and sesame, cinnamon, a touch of anise — and turns them into a creamy, spoonable milk pudding rather than the dry, crumbly original.\n\nThe technique that carries sellou's flavor into this pudding is toasting the almonds and sesame seeds separately and thoroughly before grinding — this toasting step is what gives sellou its deep, nutty character, and skipping it results in a flat, one-dimensional pudding no matter how much sugar or spice you add.\n\nServe chilled, topped with extra toasted sesame seeds and a light dusting of cinnamon, alongside a pot of Moroccan mint tea for a genuinely traditional pairing.
Serves 4
Toast almonds in a dry skillet over medium heat, stirring often, 5-6 minutes until deeply golden and fragrant. Toast sesame seeds separately for 2-3 minutes, watching closely since they burn fast.
Let the almonds cool slightly, then pulse in a food processor with half the sesame seeds until finely ground (reserve remaining sesame for topping).
Toast the almonds and sesame separately, not together — sesame seeds burn much faster than almonds and will scorch if left in the pan as long as the nuts need.
Whisk cornstarch into 1 cup of cold milk until completely smooth.
In a saucepan, combine remaining milk, sugar, cinnamon, anise and salt. Heat until steaming, then whisk in the cornstarch slurry and the ground almond-sesame mixture. Cook, whisking constantly, 6-8 minutes until thickened.
Pour into serving cups, cover directly with plastic wrap, and refrigerate at least 2 hours until fully set.
Top with reserved toasted sesame seeds, a dusting of cinnamon, and a drizzle of honey right before serving.
Toast the almonds until they're noticeably golden, not just warm — under-toasting is the main reason this pudding can taste flat.
Whisk the cornstarch into cold milk before it meets any heat to avoid a lumpy texture.
Grind the almonds while still slightly warm from toasting for the best texture and easiest processing.
Add a tablespoon of orange blossom water along with the anise for a more traditional Moroccan floral note.
Use a mix of almonds and walnuts for a more complex, layered nutty flavor.
Top with crushed toasted almonds instead of sesame seeds for extra crunch and a different visual finish.
Refrigerate covered for up to 4 days. Do not freeze — the texture turns grainy once thawed.
Sellou (also known as sfouf or zamita in some regions) is traditionally prepared in large batches ahead of Ramadan, made from toasted flour, ground almonds, sesame seeds and warm spices, and stored for weeks since it doesn't require refrigeration. It's a dense, energy-rich treat meant to be eaten in small amounts, usually alongside mint tea.
You can leave it out entirely or substitute a small pinch of fennel seed, ground finely, for a similar warm, slightly licorice-like background note.
That almost always traces back to under-toasted almonds and sesame — toast them until they're clearly golden brown and smell nutty, not just warmed through.
Toasted sesame seeds alone, doubled in quantity, can replace the almonds, though the flavor will lean more purely sesame-forward than the traditional almond-heavy sellou taste.
Per serving (220g / 7.8 oz) · 4 servings total
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