Semolina Pudding Recipe or semolina porridge is an easy and nutritious breakfast that little ones just adore. And big ones too. Just a few ingredients and you get the most amazing pudding ever. It can also be considered a dessert, and served either hot or cold.
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 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.
How to make the perfect semolina pudding
Semolina pudding is basically made of 2 ingredients: milk and semolina, but you can choose to make it as flavourful and sweet as you like.
All you need to do is bring the milk to boil, add the semolina gradually and keep whisking until it thickens. Don't be tempted to add any more semolina, as this will thicken further once it cools down.
If you really like it a bit sweeter, add more sugar to it, although I think there is no need for too much if you add vanilla and/or lemon extract, that will make it really flavourful. Or the zest of lemon would also work wonders. So, cooking it can be that simple, it is truly up to you how you like it.
Is semolina the same as cornmeal?
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, but there is an obvious difference in taste - plus the polenta is gluten free, unlike the semolina.
How to make semolina pudding for babies and toddlers?
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.
When l was a child, mum used to make it often for the whole family. Together with the rice pudding and macaroni pudding, another great favourite of mine, they were the perfect treat for us, when ingredients for more sophisticated desserts were not available. Who needed chocolates anyway with such a delicious dessert?
When to serve semolina pudding?
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.
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
- 600 ml milk (full fat or semi-skimmed)
- 10-12 teaspoon semolina
- 1 tablespoon vanilla sugar
- 1 teaspoon ground cinnamon
- 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.
- 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.
Sounds delicious...I have also tried this but in a diff way..will surely give this version a try☺
Thank you! Let me know if you like it! ?
Tasty Eats Ronit Penso
Semolina pudding is such a "comfort food"... I love the flavors you've added here. 🙂
Thank you! I used to love this pudding when l was a child. I can't wait for my baby to be old enough so l can make it for her ?
I've loved semolina since I was a child growing up in post-war Britain. My mum made it regulary, and I always preferred it to ground rice. It's a pudding that can be served with several things, as you say, and the ones you show here do look great. My own children all just loved jam - raspberry or strawberry, mostly. But my husband and I like it with stewed fruit or prunes - stewed and served hot. 🙂
I have not had semolina pudding but it looks like I am in for a treat 🙂
Thank you for stopping by, it is really delicious, hope you'll like it! ?
Thao @ In Good Flavor
I have never heard of semolina pudding before. It looks so good,and I can't believe how easy it is to make. I've got to try this! Pinning!
It's very tasty, let me know if you like it.
Can this be made with plant based milks?
Yes, any kind would work.
That's some good-looking pudding. Thanks for the recipe!
Thank you, glad you like it!
You might want to try mixing semolina pudding with tapioca pudding (there are plenty of 2x egg recipes on the web, though I expect you'll already know this). Both individually are nice - both together are great.
Thank you, I have never tried the tapioca puddings, it sounds delicious though, I will give it a try for sure.
I made this quick porridge tonight as dessert; I’m infatuated with semolina recipes lately. It was super easy, delicious and very versatile. I flavored it with sweetener, cinnamon, nutmeg and Madagascar vanilla; and ate it warm. I made enough for tomorrow; I plan to eat it cold with some lime and lemon zest. This will be a great treat to make for my grandchildren as well. Thank you!
I'm happy that you liked it, thank you for your comment. I grew up with this dish, we absolutely love it. Mum used to make it for us when we were unwell, and it was the best comfort food. I always use cinnamon, it makes it so flavourful.
I love semolina,have you tried it with chocolate haystacks( cornflakes and chocolate) mixed and left to set.Mmmm.
That sounds delicious, I must give it a try!
Hi! I pretty much grew up on semolina pudding and now I make it for my 18 months old son (and for myself:). I love recipes that are present in many European countries, Hungarian kids eat boatloads of this stuff, too.
I grew up with semolina pudding too, it's such a treat, even for grown-ups 🙂
I made this today without sugar, but I put a blob of marmalade on top of my serving. Thanks for such a quick and easy recipe!
I am going to try your chia pudding next.
Marmalade is always a good choice, glad you liked the recipe!
Can i make this for 7 month old?
Yes, best to leave the sugar out and use only semolina and milk. If you want to sweeten it, maple syrup is safe for babies.
Thanks for your recipe. I want to know if you can freeze the left overs. Any tips?
Hi! I am not sure if freezing the pudding would work, most probably the texture would change, so perhaps it's best to make a fresh batch every time.
Terrible. As soon as you add the semolina, it turns into a lump which is impossible to get rid of. It's much better to shake the milk with semolina before heating it up rather than letting it boil and then adding spoons of semolina
There is no way it turns into a lump if you whisk at the same time. I would suggest you read the instructions properly before you leave such a poor review.
I have polymyalgia and cannot whisk, so I avoid the lump problem by adding it at the start too. Wish I could whisk with the best of them though!
Janet M Egnor
I only see semolina flour, to purchase here in states. I have been looking for semolina foever, can you help.
I made semolina pudding years ago after having it at a little breakfast cafe in Boston. I sort of came up with my own recipe. You're right, semolina flour is all I have been able to find too. I'm going to make it tomorrow for some houseguests and I plan to use a combo of semolina flour and cream of wheat. I also add two egg yolks which gives the pudding a richer feel and taste, but careful not to let it get too dense so I may add a little extra milk. A always serve mine warm in individual glass dishes with a dollop of apricot jam (which very nicely melts a little) and sliced strawberries as a garnish. Try these adjustments and I think you will really like the results!
It sounds delicious!
I can't help but comment on poster Ana's "terrible" comment...its pretty hard to screw up cooking with semolina which I think is a fabulous ingredient (as opposed to other flours) to work with. I'm just wondering if her whisking arm actually moved at all during the whole process to achieve lumps...other than that, great post n a great recipe!
Thank you for your comment, it put a smile on my face 🙂
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.
Hi there, May be a stupid question but what is 'vanilla sugar please?
I have never heard of it 🙂
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.
Can you add vanilla extract with the vanilla sugar or even add more vanilla sugar? And if so, how much extract?
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.
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!
It sounds delicious!
Hi. Is it ok to use almond milk for the semolina puffins?
It is very good with milk, but I am just wondering 🙂
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!
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!
I am glad you enjoyed it.
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.
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.
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!
I never made it with semolina flour, so I am afraid I am unsure if that works or not.
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?
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.
I hope you enjoy it! We also serve it with jam, and it's so delicious!
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!
I am glad you enjoyed it, it's such a comfort food!
I looks so delicious. I will Try this as an extra and for new flavour and taste in this Ramadan