Kaffegraut (Norwegian Semolina Porridge) Recipe

I couldn’t resist sharing my Kaffegraut, a sweet and creamy Norwegian Pudding that melts in your mouth and is traditionally served at celebrations.

I fell for kaffegraut the first time I tasted it at a family celebration. This sweet, creamy semolina porridge melts in your mouth and is served during celebrations, it’s not your typical porridge.

I love how simple things like whole milk and a hint of vanilla extract turn into something almost absurdly elegant. As a Semolina Recipe it feels both humble and slightly showy, like a secret everyone pretends they don’t know.

It sits somewhere between dessert and tradition, a tiny Norwegian Cuisine miracle that makes you ask why we don’t eat this more often.

Ingredients

• Whole milk: Creamy base that gives calcium, protein and full bodied richness to the porridge.
• Fine semolina: Coarse wheat ground fine, main carbohydrate in the dish, makes thick tender grains.
• Granulated sugar: Simple white sugar sweetens, quick carbs, you can reduce it for health reasons.
• Unsalted butter: Melts into porridge for silky texture and mouthfeel, supplies fat and rich flavor.
• Vanilla extract or sugar: Adds sweet floral notes, masks any boiled milk edge, tiny amount goes far.
• Ground cardamom optional: A little brings warm citrusy floral lift, don’t overdo it it’s strong.
• Raspberry or cloudberry jam: Tart berry jam contrasts sweet porridge, adds acidity color and fruity depth.

Ingredient Quantities

• 1 L whole milk (4 cups)
• 100 g fine semolina (about 2/3 cup)
• 3 tbsp granulated sugar
• Pinch of salt
• 1 tsp vanilla extract or 1 tsp vanilla sugar
• 1/4 tsp ground cardamom (optional)
• 2 tbsp unsalted butter
• Extra butter, sugar and ground cinnamon for serving (optional)
• Raspberry or cloudberry jam for serving (optional)

How to Make this

1. Pour 1 L whole milk into a medium saucepan and warm it over medium heat until it’s steaming and small bubbles form at the edges, not a full boil.

2. In a small bowl mix 100 g fine semolina with a few tablespoons of the cold milk to make a smooth paste so you dont get lumps, or if you prefer sprinkle the semolina slowly into the milk while whisking.

3. Whisk the semolina paste into the hot milk slowly, or whisk continuously as you sprinkle the semolina, then immediately turn the heat down to low.

4. Cook the porridge on low for 5 to 8 minutes, stirring frequently with a wooden spoon or whisk so it becomes thick and silky; scrape the bottom and sides so nothing sticks.

5. Stir in 3 tbsp granulated sugar, a pinch of salt, 1 tsp vanilla extract or vanilla sugar and 1/4 tsp ground cardamom if using, cook another minute to meld flavors; taste and add a little more sugar if you like it sweeter.

6. Remove from the heat and whisk in 2 tbsp unsalted butter until fully melted and the porridge is glossy and creamy.

7. Let the kaffegraut rest a few minutes covered so it settles and becomes extra silky, it will thicken a bit as it cools.

8. Serve warm in a big bowl or individual bowls with extra butter, a sprinkle of sugar and ground cinnamon, and a spoonful of raspberry or cloudberry jam on the side for spreading.

9. If lumps form, press the porridge through a fine sieve or whisk vigorously; leftovers keep in an airtight container in the fridge for 2 to 3 days and reheat with a splash of milk to loosen.

Equipment Needed

1. medium saucepan, ~2 L capacity for warming 1 L milk
2. small mixing bowl for the semolina paste
3. whisk (or balloon whisk) for smoothing and finishing
4. wooden spoon or silicone spatula for frequent stirring and scraping the bottom
5. measuring cups and spoons plus a kitchen scale for the 100 g semolina
6. fine mesh sieve to press out any lumps if needed
7. heatproof spatula to fold in butter and scrape sides clean
8. serving bowls and spoons, plus an airtight container for leftovers

FAQ

Kaffegraut (Norwegian Semolina Porridge) Recipe Substitutions and Variations

• Whole milk: swap for unsweetened oat or almond milk (same volume) for a dairy free, lighter porridge. For a richer result use evaporated milk, but dilute 1:1 with water if it feels too heavy.
• Fine semolina: use cream of wheat or farina in the same weight (about 100 g) for a nearly identical texture. If all you have is coarse semolina pulse in a blender a few seconds to fine it up.
• Granulated sugar: replace with honey or maple syrup, start with about 2 tbsp and taste because they’re sweeter and add liquid. Brown sugar also works if you want more caramel flavor.
• Unsalted butter: use plant based butter, coconut oil or margarine (same amount, 2 tbsp). Coconut oil will give a light coconut note, margarine/vegan butter keeps it dairy free.

Pro Tips

1. Mix the semolina into a little cold milk first so you dont get clumps, then add it slowly to the hot milk while stirring. If lumps still show up, press it through a fine sieve or whisk like crazy right away, that fixes most problems.

2. Keep the heat low once you add the semolina. If the milk gets too hot it will stick and scorch on the bottom and the texture gets gluey, so watch the steam at the edges and be patient.

3. Stir often and scrape the bottom and sides, a wooden spoon is nicer than a whisk because it wont make the porridge foamy, and it helps stop sticking. Dont walk away, even a minute off the stove can make a mess.

4. For silkier, richer porridge whisk in the butter off the heat and let it rest a few minutes before serving. If you want it even creamier, swap 100 ml of the milk for cream or add a splash when reheating, and serve with a tart jam to cut the richness.