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.
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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.
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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
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Semolina Pudding Recipe
Ingredients
- 600 ml milk (full fat or semi-skimmed)
- 10-12 teaspoon semolina
- 1 tablespoon vanilla 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
Stewart says
Hadn't had homemade semolina since I was a young lad so just so I could try this pop on amazon and order 3 kgs of fine semolina.
So glad I did, I followed your recipe (hardly making a dent in the semolina as it doesn't call for much in the recipe) It was gorgeous hot like porridge and the rest cooled down for later.
Made another couple of times over the next week and have tried and tasted (Mmmmmmm) a couple of different mixes, my favorites ( yours obviously).+ these which I now double or triple the ingredients for....
1 or 2 tablespoons of coconut cream powder made to a paste with a bit of milk and added just before milk is boiling.
1 or 2 tbs of custard powder again made to a paste first then added just after the semolina.
Hope you give these a try too as they are yummy also....
Daniela Apostol says
That sounds delicious! Semolina pudding is such a delicious dessert, we absolutely love it!
Anne says
Delicious! Will be making it often for breakfast.
Ahmad Warraich says
I looks so delicious. I will Try this as an extra and for new flavour and taste in this Ramadan
Emma says
Eating it right now for breakfast on a Saturday - I had bought some Semolina for baking a syrup cake, but I accidentally got the coarse ground. Have since bought the fine ground and have been looking for ways to use the coarse up. This is great, and will put some away to try it chilled. Just added honey over top with cinnamon and vanilla paste in the first steps -would try without the sugar next time - thanks for introducing me!
Daniela Apostol says
I am glad you enjoyed it, it's such a comfort food!
Peter Shepherd says
love semolina pudding, but have not had it since my wife died. We tend to make it plain then add a large spoonful of bramble or loganberry jelly. I've mastered the bramble and loganberry jelly now I have to make semolina pudding so I have something to use up the pots of jelly jam I have.
Daniela Apostol says
I hope you enjoy it! We also serve it with jam, and it's so delicious!
Jonathan says
This recipe was yummy and easy to make, but needs way more semolina flour. 12 teaspoons of flour is not nearly enough for 600ml of milk.
Daniela Apostol says
As the pudding cools down, it really hardens, so I wouldn't add too much semolina, or it will end up rock hard.
Lesley says
Hi from Yorkshire, UK. I have just been given a 3kg bag of semolina as I cook for a homeless outreach. I am thinking of trying this with a selection on flavours. My first try is going to be maple syrup has anyone else tried this?
Carola says
I am wondering if it’s semolina flour you use in this recipe? It’s all 8I can find but seems like it would not thicken. Thank you…I’m dying to make this since I remember eating it as a child in Germany and then here in the US. Thanks!
Daniela Apostol says
I never made it with semolina flour, so I am afraid I am unsure if that works or not.
Fra says
Hi, I’m in the USbut used semolina in the UK. Here we can only get semolina flour. What would be a good substitute for semolina if it’s not the floor?
Anna says
My mother was Hungarian and semolina was a staple in our childhood too.she made it with 2 eggs, and semolina mixed together first with half a cup of milk, then added to the rest of the milk and stirred constantly till thickened on a medium heat. Needs a little more time this way to ensure eggs are cooked. We topped it with cinnamon and nutmeg and served it warm or cold usually with stewed apples or rhubarb. Never any leftovers.
Edel Heyer says
I grew up with semolina pudding and absolutely love it. To prevent lumps, heat the milk, take it off the stove, add semolina and stir a few times, then put it back on the heat and let it boil up again. No lumps ever.
Pete James says
I'm just getting into semolina cooking and stumbled onto this gem. I'm looking at healthy eating and so I've added protein powder ( I did strawberry) with chia seeds into the equation with good results. Love it cold. Thanks for making this so simple 😁
Stay safe and greetings from Sydney, Australia!
Daniela Apostol says
I am glad you enjoyed it.
Jackie says
Hi
We had semolina in school for pudding, which at the time we referred to as gruel!
I make it every Sunday after our roast now, my husband has sugar in his but I have it plain or with cinnamon honey or a drop of vanilla essence!
Sigríður Halldórsdóttir says
Hi. Is it ok to use almond milk for the semolina puffins?
It is very good with milk, but I am just wondering 🙂
Carolyn says
I love semolina and my Mum made this too, she added equal parts cocoa powder to brown sugar and before sprinkling that liberally over the semolina she melted a tablespoon of salted butter. The end result is a delicious sauce which I am still practically addicted to today. So yummy!
Daniela Apostol says
It sounds delicious!
Kymba says
Hi there, May be a stupid question but what is 'vanilla sugar please?
I have never heard of it 🙂
Daniela Apostol says
It might be more of an Eastern European thing, it’s basically powdered or granulated sugar that tastes of vanilla. If you can’t find it, it can be replaced with regular sugar, and add a bit of vanilla extract.
Danielle says
Can you add vanilla extract with the vanilla sugar or even add more vanilla sugar? And if so, how much extract?
Daniela Apostol says
You can add them both, or just extract. I wouldn’t add more than a teaspoon, but it’s all up to one’s taste.
Chen says
I'm doing a Malaysian version of it . will use stock instead of milk for pudding, topping with a garlic, fried shallot n lard stir fry.