SEMOLINA PUDDING RECIPE
I think it’s safe to say everyone in Romania grew up with semolina pudding. It’s economical and versatile. I was never crazy about it as a kid, although I did like all the different toppings it came with (i.e. jams), which made it feel like a different dessert every time. Recently, I’ve started making it occasionally, putting my own spin to it (such as adding lemon peel in the boiling milk) and calling it breakfast or dessert. If you make it in the evening, it gets to the perfect consistency by morning. However, you can also serve it warm or slightly chilled. And honestly – don’t worry about it! It’s so easy, you can even make it in the morning when you’re still half asleep. The only secret is to stir continuously, to prevent lumps from forming. So be prepared to stand by the stove for 15 minutes and stir. A magazine/phone might come in handy, as well as a good soundtrack.
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Total Time 20 min
Total Time 20 min
Ingredients
- 400 ml milk (1 3/4 cups)
- 3 tbsp semolina
- 2-3 tsp sugar
- 1 tsp vanilla essence
- fruits or jam for topping
Instructions
- Bring the milk to simmer, then turn the heat lower.
- Gradually add the semolina, stirring continuously. Add the sugar and vanilla essence and keep stirring.
- When the consistency is thickened, after 15-20 minutes, turn off the heat and pour the pudding into bowls.
Notes
- I haven't tried it, but nut milk should work as well for a vegan version of this recipe.
- If you want to turn your pudding upside down when it's cool, begin with a wet bowl.
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