Semolina pudding, or semolina porridge, is a delicious breakfast dessert that can be prepared in 15 minutes with minimal ingredients. I often serve it alongside dinner because my family loves this comforting treat. Whether you prefer it warm or chilled, it’s sure to please your taste buds.
This recipe is widely recognized as semolina porridge! It's incredibly tasty, smooth, creamy, and ideal for sharing with loved ones or giving as a thoughtful gift. Trust me, enjoying a chilled bowl of semolina pudding can truly brighten your day. What could be better than making it?
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What is Semolina Pudding?
It's an old-fashioned semolina pudding dessert prepared with milk and roasted semolina. As a core, It's a 3 ingredients recipe but you can enhance its flavor by incorporating extras like condensed milk, cream, or dried fruits, making it even more delicious and indulgent.
This delightful dessert is enjoyed across the globe, especially as a breakfast treat. While it is particularly popular in the UK, many mistakenly believe it originated there. In Pakistan and India, this dish is known as Rava pudding or Suji pudding, highlighting the use of semolina flour (a type of flour made from durum wheat) in their diverse array of sweets and snacks. The term "Rava" comes from Hindi, referring to semolina. It shares similarities with the Arabic dessert Layali Lubnan, which is affectionately referred to as Lebanese Nights Dessert. I’d love to hear your thoughts on this recipe in the comments!
To prepare this dish, simply roast the semolina and gradually mix in milk until you achieve a thick paste over low heat. Sweeten it with sugar to enhance the flavor. For an extra creamy texture, I also incorporated condensed milk and cream into the recipe.
I have fond memories of enjoying semolina in various ways during my childhood, and this particular recipe truly stands out as a favorite. It offers a delightful milky and creamy pudding that is both delicious and nutritious. The preparation is straightforward and requires just half a liter of milk along with half a cup of roasted semolina, making it a breeze to whip up in about 15 minutes. You can savor it either warm or chilled, depending on your preference. While I used to relish warm pudding as a child, I now find great pleasure in indulging in a refreshing bowl of chilled semolina pudding.
You have the freedom to get creative with the toppings for your pudding. In this instance, I opted for ground pistachios and almonds, but feel free to experiment with desiccated coconut or simply add a dash of cinnamon powder for a delightful finish.
At Hinz Cooking, you will find a variety of pudding recipes that are simple and easy to make in the home kitchen.
SEE ALSO: Caramel Custard Pudding | Sheer Kurma | Phirni
Ingredients
Semolina - Using finely roasted semolina is ideal for achieving the perfect pudding texture. Alternatively, you can opt for semolina flour as well.
Milk - Full-fat milk is used to create a rich and creamy texture in pudding.
Sugar - Granulated white sugar will add mild sweetness to the pudding
Rosewater (optional) + Orange Blossom - will add a flowery, sweet, and fruity aroma
Condensed Milk + Whipped Cream - used to add a rich and creamy texture to the pudding. It will amazingly improve the taste.
Dry Nuts: Almonds and pistachios are used for garnish.
How to Make Semolina Pudding
To begin, gently roast the semolina over low heat until it becomes fragrant and develops a nutty flavor.
Next, incorporate the milk while stirring the mixture swiftly to prevent any lumps from forming as the semolina begins to thicken. Once it reaches a thick paste consistency, mix in the sugar, orange blossom, and rose water, along with some condensed milk, ensuring everything is well combined. When the mixture is thick and creamy, transfer it to a serving dish, spreading it out evenly.
In a separate bowl, whip the cream until fluffy, then pour it over the semolina pudding.
Allow it to chill in the refrigerator, and when ready to serve, garnish with ground pistachios and almonds before slicing. Enjoy!
Semolina Pudding Video
Let's dive into making this quick semolina pudding! Check out the recipe video, which will guide beginners through the simple steps effortlessly.
Expert Tips
- Toast the semolina until it becomes fragrant and takes on a light golden hue, but be careful not to let it darken too much!
- When you pour in the milk, make sure to stir it quickly to prevent lumps.
- It's important to avoid cooking on high heat, as this can cause the mixture to thicken too quickly and result in an unpleasant raw flavor.
- Use a high-quality nonstick pan to prepare your dessert, as this will help prevent sticking to the bottom.
- Stir the dessert from all sides to make a smooth paste.
- It's best not to cover the pan while cooking to ensure even heat distribution.
- Feel free to get creative with your toppings based on your personal preferences.
- You can enjoy this dessert either hot or chilled, depending on your preference.
How To Store Semolina Pudding
You can keep it in an airtight container for one or two days in the refrigerator. If it gets too tough to enjoy, just place it in a pan, add some fresh milk, and heat it gently on low. This method will make it taste just as good as when it was freshly made. Personally, I like to finish it off in a day.
Here are some ideas to make Semolina Dishes:
Suji ka Halwa | Karachi Biscuits | Nankhatai
Q & A
You can serve it hot or chilled as per your choice. You can also serve roasted dry fruits, caramel syrup, and cinnamon powder.
No, it's not recommended to freeze it otherwise it will leave the water and become tasteless. You can keep it in the fridge for a day but not in the freezer.
Yes, it is! if you consume in high quantity. You can avoid fresh cream or condensed milk if you are following any diet program or in process of weight loss. Semolina is good for health and packed with multivitamins, fiber, and protein. Improve digestive system. If gluten or wheat contents don't suit you then avoid it.
More or less, It's a form of Lebanese nigh dessert (Layali Lebnan). It's rich and creamy in texture that melts in the mouth.
In a pan, add semolina and water and mix it well. Heat it up! Keep stirring as semolina starts to get thicken. In another pan, melt the dark chocolate. Blend semolina and chocolate together until it form one tone homogenous mixture. Refrigerate it before serving.
Well, you can serve in both ways. Hot pudding is so comforting specially in winter morning. Chilled pudding serving is best for summer.
More Sweet Ideas
This simple 'semolina pudding' recipe is perfect for a delightful party teatime or a cozy breakfast at home, allowing you to impress your family and friends with minimal effort. At Hinz Cooking, you'll find a wide array of recipes for breakfast, lunch, dinner, and teatime, so be sure to explore our collection to find just what you're looking for.
Semolina Pudding Recipe
Ingredients
- ½ cup Semolina
- ½ liter Milk
- ½ cup Sugar
- ⅓ teaspoon Rosewater
- ⅓ teaspoon Orange blossom
- ½ cup Condensed milk optional
- 1 cup Whipped Cream
- Almond & Pistachios for garnish
Instructions
- In a skillet pan, roast the semolina over low heat for just a few seconds.
- Next, incorporate the milk while stirring continuously to achieve a smooth consistency.
- Once a thick paste begins to develop, add sugar and mix thoroughly.
- It's important to keep stirring to prevent any lumps.
- Afterward, add the orange blossom, rose water, and condensed milk, ensuring everything is well combined.
- As the mixture thickens, pour it into a serving dish and quickly spread it evenly across the surface. (note the texture in Video: 2:35)
- In a separate bowl, whip the cream until fluffy, then pour it over the semolina pudding.
- Place the dish in the fridge to chill.
- Finally, garnish with ground pistachios and almonds, slice it up, and enjoy!
Video
Notes
- If you roast semolina too much, it can alter its taste.
- It's important to avoid using high heat when roasting, as semolina tends to burn quickly.
- To prevent lumps from forming in your pudding, make sure to stir it promptly after adding the milk.
- A rubber spatula works best for mixing the pudding. Be careful not to overcook it; as it thickens, transfer it right away to your dessert pan.
- You can sprinkle your favorite dried fruits on top afterward.
- Enjoy it either hot or chilled, depending on your preference.
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Craving for sweet then must try this 'semolina pudding' recipe