Semolina Pudding Recipe or semolina porridge is a quick and easy breakfast that kids and grown-ups adore. Just a few ingredients and you get the most amazing pudding that can be enjoyed either hot or cold. It can also be considered a dessert, and served with the jam or compote of your choice.
Semolina pudding is a very popular dish in Eastern Europe, and having grown up in rural Romania, this was a staple food that absolutely everybody loved. It's the kind of comfort food that you always go back to, no matter the age.
It's a versatile pudding that can be tweaked to one's liking when it comes to the amount of sugar used, but once thing is certain, it has to have a dash of ground cinnamon in, otherwise it's just not right!
Wait, have l mentioned how ridiculously easy to make this semolina pudding recipe is? Ready in well under 10 minutes and a bowl of sheer goodness is right there in front of you.
It makes a great alternative to the good old oat porridge. Top it either with groun cinnamon only or your favourite jam, fresh fruit or nuts. Or fruit and nuts together.
For an exotic touch, why not try my Indian Semolina Pudding? Made with tossed semolina, cardamom pods and saffron, and served with pistachios and raisins, this pudding is utterly delicious.
Or, you can give it an Autumn touch with my pumpkin semolina pudding recipe, which is comforting and heart-warming, made with roasted pumpkin puree and pumpkin pie spice.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- semolina - easily available in supermarkets in the international aisle, it's similar to cornmeal in texture, but it's pale yellow to white in colour
- milk - I used full-far milk for a creamier touch, you can also use plant-based milk if you wish
- sugar - I used granulated sugar, the amount can be adjusted according to one's taste
- ground cinnamon - it adds a lot of flavour, not to be omitted
Step-by-step photos and instructions
Semolina pudding is basically made of 2 ingredients: milk and semolina with added flavour and sweetness coming from the cinnamon and sugar.
- pour the milk into a pan set over a medium heat
- add the sugar and give it a good stir
- allow the milk to come to a boil, then add the semolina gradually and half of the cinnamon and keep whisking until it thickens
- once it's thickened, but still sloppy, remove the pan from the heat, and transfer it to individual bowls
Recipe FAQs
While the texture can be similar, semolina is made of durum wheat, and cornmeal or corn flour is made of corn.
Polenta, which is made with cornmeal does have a very similar consistency to the semolina pudding, but there is an obvious difference in taste - plus the polenta is gluten free, unlike the semolina.
It's made exactly the same way, but what's important, do not add sugar, but can add lemon zest and cinnamon, depending how the baby takes it. But even plain tastes great.
Or mash banana and mix it with it, that will taste amazing. Do use full-fat milk for them, otherwise you can use semi-skimmed if you make it for adults.
I like to have this yummy pudding in the morning, as a replacement for the regular porridge. It's actually made pretty much the same way as a porridge with regular oats anyway, so it makes sense for it to be served for breakfast.
But it can also be served as a dessert after your meal. Or even in between meals when you feel a bit peckish, but don't want to eat to much and spoil your main meal.
Expert tips
It might look like there is not enough semolina for the amount of milk used, but do not be tempted to add any more semolina, or you'll end up with a pudding that is too hard.
The pudding will thicken as it cooks, plus it will thicken up further once it cools down. Remove it from the heat when it still looks quite sloppy, it's the right texture at that stage.
It is important to whisk continuously while the pudding cooks, to avoid lumps forming or the pudding sticking to the bottom of the pan - a non-stick pan works wonders.
Other pudding recipes
If you’ve tried my SEMOLINA PUDDING RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Semolina Pudding Recipe
Ingredients
- 600 ml milk (full fat or semi-skimmed) ( 2 ½ cups)
- 45 g semolina (¼ cups / 12 tsp)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
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Instructions
- Pour the milk into a pan and bring it to boil over a medium heat together with the sugar and half of the cinnamon.
- Add the semolina whisking continuously for about 2 minutes until the pudding thickens slightly and bubbles.
- Remove from the heat and transfer to a bowl.
- Top it with the remaining cinnamon, or your choice of jam, fresh fruit or nuts.
Video
Notes
- Once you remove it from the heat, the pudding wil not be very thick, but there is no need for more semolina at all. When it cools down, it will thicken more.
- If you'd like to see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The number of ingredients can be adjusted depending on the number of servings you need. To do so, please click on the number next to SERVINGS and adjust accordingly.
Nutrition
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Devika Dmello says
Easy as as Easy is and deliciously comforting 🙂