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. Â 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
Chen says
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!
Daniela Apostol says
Thank you for your comment, it put a smile on my face 🙂
Janet M Egnor says
I only see semolina flour, to purchase here in states. I have been looking for semolina foever, can you help.
addie says
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!
Daniela Apostol says
It sounds delicious!
Ana says
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
Daniela Apostol says
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.
Carolyn says
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!
binny says
Hi
Thanks for your recipe. I want to know if you can freeze the left overs. Any tips?
Thanks
Binny
Daniela Apostol says
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.
Mehreen says
Can i make this for 7 month old?
Daniela Apostol says
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.
Helen says
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.
Daniela Anderson says
Marmalade is always a good choice, glad you liked the recipe!
Audrey says
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.
Daniela Anderson says
I grew up with semolina pudding too, it's such a treat, even for grown-ups 🙂
Linda says
I love semolina,have you tried it with chocolate haystacks( cornflakes and chocolate) mixed and left to set.Mmmm.
Daniela Anderson says
That sounds delicious, I must give it a try!
Teri says
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!
Daniela Anderson says
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.
Stuart Blackstock says
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.
Daniela Anderson says
Thank you, I have never tried the tapioca puddings, it sounds delicious though, I will give it a try for sure.
Jason says
That's some good-looking pudding. Thanks for the recipe!
Daniela Anderson says
Thank you, glad you like it!
Thao @ In Good Flavor says
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!
Daniela Anderson says
It's very tasty, let me know if you like it.
Briza says
Can this be made with plant based milks?
Daniela Apostol says
Yes, any kind would work.
Martin says
I made it with oat milk, added a couple teaspoons of vegetal butter to compensate for the lower fat content compared to cow milk. Worked like a charm, very tasty!!
cookingwithauntjuju.com says
I have not had semolina pudding but it looks like I am in for a treat 🙂
DanielaApostol says
Thank you for stopping by, it is really delicious, hope you'll like it! ?
milliethom says
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. 🙂
Tasty Eats Ronit Penso says
Semolina pudding is such a "comfort food"... I love the flavors you've added here. 🙂
DanielaApostol says
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 ?
Lina says
Sounds delicious...I have also tried this but in a diff way..will surely give this version a try☺
DanielaApostol says
Thank you! Let me know if you like it! ?