This semolina pudding recipe is my go-to comfort food because it takes me back to cozy childhood days with its creamy texture and hint of vanilla sweetness. Plus, the optional sprinkle of cinnamon on top brings just the right amount of warmth and nostalgia, making it the perfect treat for any time of the day!
Semolina pudding is a not-so-secret favorite dessert. It is so good in its simplicity, and it is so good in its satisfaction.
To make it, I use 500 ml of milk and 50 g of semolina, whisking the two ingredients until creamy. I follow that up with the addition of 50 g of sugar (or perhaps a smidge more, if you like it sweet), and a teaspoon of vanilla extract.
The pudding benefits from the balancing act pulled off by a pinch of salt, keeps things moving along with a 25 g pat of butter that melts in, and I finish it off with a dusting of ground cinnamon. This is a dish with lots of upside.
Ingredients
- Milk: Provides calcium for strong bones and a creamy texture.
- Semolina: Rich in carbohydrates, offers a smooth, thick consistency.
- Sugar: Adds sweetness and enhances the pudding’s flavor.
- Vanilla Extract: Lends a fragrant aroma and rich vanilla taste.
- Butter: Contributes a rich, buttery flavor and silky texture.
Ingredient Quantities
- 500 ml milk
- 50 g semolina
- 50 g sugar
- 1 tsp vanilla extract
- Pinch of salt
- 25 g butter
- Ground cinnamon, for sprinkling (optional)
Instructions
1. In a saucepan of medium size, bring the milk to a gentle simmer over medium heat, ensuring it doesn’t boil.
2. Whisk in the semolina slowly, and stir nonstop to avoid lump formation.
3. Stir the mixture constantly until it starts thickening, which typically takes about 5 to 7 minutes.
4. Combine the sugar and a pinch of salt, then stir to ensure they dissolve completely.
5. When the mixture has thickened to a fairly smooth consistency, take the saucepan off the heat.
6. Incorporate the vanilla extract and butter, and keep mixing until the butter has melted and is fully blended in.
7. Sample the pudding and modify its sweetness, if necessary, by adding more sugar.
8. Serve the semolina pudding in bowls.
9. If using, add a flavorful flourish of ground cinnamon on top. It enhances the experience and gives it that extra pow.
10. Let the pudding cool a little; it can be eaten warm or cool, as you like.
Equipment Needed
1. Medium-sized saucepan
2. Whisk
3. Stirring spoon
4. Measuring cup
5. Measuring spoons
6. Bowls for serving
FAQ
- Can I use a non-dairy milk alternative?You can replace regular milk with a non-dairy alternative—like almond, soy, or oat milk—to make the pudding dairy-free.
- Can I sweeten the pudding with something other than sugar?Of course! Honey, maple syrup, or a sugar substitute of your liking can surely be used. Simply adjust the amount to your desired taste.
- What is the best way to serve semolina pudding?It can be served warm or chilled. A sprinkling of ground cinnamon on top adds flavor, while a garnish of fresh fruits or nuts takes it to the next level.
- Can I prepare the pudding in advance?You can prepare it in advance and keep it in the refrigerator for no more than two days. Either reheat it gently on the stove or partake of it cold.
- Can this recipe be doubled?Certainly, it is very easy to double the amounts of ingredients to serve more people. Just be sure to use a saucepan that is big enough to contain the doubled amounts, and stir carefully and regularly to prevent the mixture from sticking to the bottom of the pan.
- What can I do if my pudding is too thick?You can reach your desired consistency by stirring in a little more milk if your pudding is too thick.
- How should I store leftovers?Keep any extra food in a sealed container in the fridge. You can reheat it on the stove or in the microwave. It will stay good for up to two days.
Substitutions and Variations
Almond milk or soy milk can be used in place of milk for a version that is free of dairy.
Sugar: Substitute with honey or maple syrup for a different sweetness profile.
Vanilla extract: Substitute with almond extract or vanilla bean paste.
Coconut Oil: Substitute in the same way you would use butter for a vegan option.
Powdered cinnamon: Think about using powdered nutmeg or cocoa powder as a garnish instead.
Pro Tips
1. Prevent Lumps: When adding the semolina to the simmering milk, whisk it in gradually and continuously to prevent any lumps from forming. This results in a smoother texture.
2. Consistent Temperature: Maintain a consistent medium heat while cooking the semolina. This prevents the milk from scorching and ensures even thickening.
3. Creamier Texture: To make the pudding extra creamy, consider using whole milk. You can also mix in a little cream along with the milk for a richer flavor.
4. Flavor Enhancements: For added depth of flavor, consider incorporating a pinch of ground nutmeg or a small piece of cinnamon stick while simmering the milk. Remove the cinnamon stick before serving.
5. Chill Option: If you prefer a chilled pudding, pour the mixture into ramekins or bowls after cooking, cover with plastic wrap to avoid skin formation, and refrigerate until set and fully chilled.
Semolina Pudding Recipe
My favorite Semolina Pudding Recipe
Equipment Needed:
1. Medium-sized saucepan
2. Whisk
3. Stirring spoon
4. Measuring cup
5. Measuring spoons
6. Bowls for serving
Ingredients:
- 500 ml milk
- 50 g semolina
- 50 g sugar
- 1 tsp vanilla extract
- Pinch of salt
- 25 g butter
- Ground cinnamon, for sprinkling (optional)
Instructions:
1. In a saucepan of medium size, bring the milk to a gentle simmer over medium heat, ensuring it doesn’t boil.
2. Whisk in the semolina slowly, and stir nonstop to avoid lump formation.
3. Stir the mixture constantly until it starts thickening, which typically takes about 5 to 7 minutes.
4. Combine the sugar and a pinch of salt, then stir to ensure they dissolve completely.
5. When the mixture has thickened to a fairly smooth consistency, take the saucepan off the heat.
6. Incorporate the vanilla extract and butter, and keep mixing until the butter has melted and is fully blended in.
7. Sample the pudding and modify its sweetness, if necessary, by adding more sugar.
8. Serve the semolina pudding in bowls.
9. If using, add a flavorful flourish of ground cinnamon on top. It enhances the experience and gives it that extra pow.
10. Let the pudding cool a little; it can be eaten warm or cool, as you like.
