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Creamy semolina pudding sprinkled with cocoa, served with fresh fruits
Creamy semolina pudding decorated with icing sugar, cocoa, and fresh fruits.

Semolina pudding

Author: Flavelo
Recipes Cakes and Desserts

In praise of simplicity. The essence of semolina pudding is the swelling of starch granules (gelatinisation): in the hot milk, the semolina grains absorb the liquid, soften, and thicken the dish. The perfect semolina pudding is not runny, nor concrete-hard, but wobbling and creamy.

🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan (preferably non-stick)
  • Whisk (the key to lump-free)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Rinse the saucepan with cold water (this helps prevent the milk burning), then pour in the milk. Add the pinch of salt, sugar, and vanilla sugar.

Tip: Salt is a flavour enhancer: it highlights sweet flavours without making the dish salty.
2 ✓

Start heating over medium heat. When it starts to steam (but not boil!), take the whisk in your hand.

Tip: Don't wait for full boil, because then the semolina gets the heat suddenly and seizes up (clumps).
3 ✓

Stirring constantly, pour the semolina into the milk in a thin stream.

Tip: Continuous movement prevents the grains sticking together before their surface softens.
4 ✓

Turn the heat down, and continue stirring for 5-6 minutes until the semolina grains swell and the mass thickens.

Tip: Take into account that it thickens a lot while cooling! It is good to take off the heat when it still seems a bit runnier than you'd like.
5 ✓

Serve immediately with cocoa powder, cinnamon, or jam.

Tip: If you leave it to stand, it gets a 'skin' on top (milk proteins precipitate from evaporation). You can avoid this by placing foil directly on the surface.

Recipe FAQ

The semolina became lumpy.
You poured it in too fast, or didn't stir enough. Lumps are hard to remove afterwards, perhaps a stick blender can help.
The bottom burnt.
Milk burns very easily (lactose and protein caramelise). Use low heat and stir continuously, especially the bottom.

Ingredients

  • 500 ml Whole milk (min. 2.8%)
  • 50 g Semolina
  • 30 g Granulated sugar
  • 1 sachet Vanilla sugar
  • 1 pinch Salt
  • 1 tbsp Cocoa powder (for serving)