Qamadi is a traditional Somali dish made from roasted wheat grains, cooked with milk and sugar to create a sweet, porridge-like dessert or breakfast dish. It’s often enjoyed during special occasions or as a comforting treat, with a nutty flavor from the roasted wheat.
Ingredients
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1 cup whole wheat grains (or cracked wheat)
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4 cups whole milk (or a mix of milk and water)
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1/2 cup sugar (adjust to taste)
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1 tsp cardamom powder
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2 tbsp ghee or butter
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Optional: 1/4 cup raisins or chopped dates
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Optional: Chopped nuts (almonds or pistachios) for garnish
Preparation
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Roast wheat: Rinse the wheat grains and pat dry. In a dry skillet over medium heat, roast the grains for 8–10 minutes, stirring constantly, until they turn golden and release a nutty aroma. Let cool slightly, then grind coarsely (if using whole grains) using a mortar or spice grinder.
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Cook wheat: In a large pot, bring 4 cups of milk (or milk-water mix) to a gentle boil. Gradually add the roasted wheat, stirring to prevent lumps. Reduce heat to low and simmer for 20–30 minutes, stirring occasionally, until the wheat is soft and the mixture thickens.
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Sweeten and season: Stir in sugar, cardamom, and ghee. Add raisins or dates if using. Cook for another 5 minutes until fully incorporated.
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Serve: Spoon into bowls and garnish with nuts if desired. Serve warm as a dessert or breakfast dish.