HOW DO I STORE SEMOLINA PUDDING?

Store leftover semolina pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the pudding.

IS SEMOLINA PUDDING HEALTHY?

Semolina is made from durum wheat and provides protein and nutrients including iron and B vitamins. The overall nutrition of semolina pudding will depend on the milk, sweetener and toppings you use.

CAN YOU EAT SEMOLINA PUDDING COLD?

Yes. Semolina pudding can be served warm or cold. It thickens considerably as it cools, so stir in a splash of milk before serving if you prefer a creamier consistency.

WHY IS MY SEMOLINA PUDDING LUMPY?

Add the semolina gradually while whisking the warm milk continuously. This helps prevent lumps and creates a smooth, creamy pudding.

WHAT IS THE DIFFERENCE BETWEEN SEMOLINA AND SEMOLINA PUDDING?

Semolina is a coarse flour made from durum wheat. Semolina pudding is a creamy dish made by cooking semolina with milk and usually sugar or another sweetener.

Creamy Semolina Pudding (Easy 10-Minute Recipe)

Name: Creamy Semolina Pudding (Easy Semolina Dessert)
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups (500 ml) whole milk; ½ cup (60 g) fine semolina; 3 tablespoons sugar (swap for honey, maple syrup, pureed dates); 1/2 tablespoon vanilla extract; 1/8 teaspoon cinnamon; To serve: Runny honey, pouring cream, and chopped walnuts (or even a blob of butter! 😉)

Description

This creamy semolina pudding is an easy 10-minute breakfast or dessert made with milk, semolina, vanilla and cinnamon. Serve it warm with a drizzle of honey and cream, then add berries or pistachios for the perfect cozy semolina dessert.

Ingredients

Units Scale

2 cups (500 ml) whole milk
1/2 cup (60 g) fine semolina
3 tablespoons sugar (swap for honey, maple syrup, pureed dates)
1/2 tablespoon vanilla extract
1/8 teaspoon cinnamon
To serve: Runny honey, pouring cream, and chopped walnuts (or even a blob of butter! 😉)

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Instructions

Heat the milk: Add the milk to a saucepan and warm over medium heat until it just begins to steam. Don't let it boil.

Add the semolina: Slowly pour in the semolina while whisking constantly. Continue whisking for 3–5 minutes, until the pudding thickens and becomes creamy.

Add the flavorings: Stir in the sugar, vanilla extract and cinnamon. Remove from the heat, cover and let the semolina pudding rest for 5 minutes. It will continue to thicken as it sits.

Serve: Spoon into bowls while warm. Drizzle with honey and cream, then top with pistachios, fresh berries or your favorite toppings.

Notes

Feeling fancy? Layer it with roasted nuts and a drizzle of honey syrup for a Lebanese-style semolina cake taste.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen.

5 minutes rest time:
Cook Time: 5 minutes
Category: Desserts
Method: Stove Top

Nutrition

Serving Size: 1 serving
Calories: 305 kcal
Sugar: 27 g
Sodium: 110 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Carbohydrates: 49 g
Fiber: 1 g
Protein: 10 g