This is an easy risotto recipe that is a low in calories and fat, while still being very filling. This is mostly a cooking technique, but you can also use it as a base for a pizza or even for a cake.

This easy semolina pudding is a great way to start the day—or end it, if eating dessert for dinner is an option. It is a simple, light dessert, and can be made with either fresh or tinned fruit.

Semolina pudding is a method of cooking wheat-based pudding, most commonly served with cream or custard. It consists of a mixture of water, wheat flour, semolina, and fat (vegetable oil or butter) which is boiled until the mixture thickens. The earliest known recipe dates to 1574, and the dish has ancient origins. In the Middle Ages, the dish was popular in the Byzantine Empire, where a semolina pudding called “platina” was popular. The name “platina” derives from the Byzantine Greek πλατίνα (platina) meaning “plate”.

1629406860_397_Easy-Semolina-Pudding

This Delectable Semolina Pudding Should Definitely Be Your Next Breakfast Or Dessert Dish!

Are you looking for a delicious breakfast or dessert that you may top anyway you want? You may like semolina pudding!

Grießbrei is the German name for semolina pudding, although it’s also popular in other nations. It’s really simple to create. Semolina, milk, and a few other basic ingredients are all you need.

The greatest thing about this pudding treat is that you can customize it to your liking. Popular toppings include fresh fruit, jam, cinnamon, and sugar.

semolina pudding in clear glass bowl with berries on topSemolina pudding is ready to eat!

It’s worth noting that semolina pudding and semolina porridge are almost identical. When preparing it for breakfast, some people just call it semolina porridge.

Semolina Pudding in a Variety of Forms

Semolina pudding is popular in Germany (where it’s called Grießbrei or Grießpudding), but it’s also popular in other countries. It’s also a very popular dessert in a lot of European nations – as well as other parts of the globe.

Hungary (tejbegrz), Romania (griș cu lapte), Lithuania (man ko), the Czech Republic (krupiná kae), and Slovakia (krupicová kaa) are all known for their semolina pudding.

You can also find it in Austria, Bosnia & Herzegovina, Serbia, and Bulgaria. Semolina pudding is also popular in India where it has many different names and preparations depending on the region.

You may make it in a variety of ways and serve it in a variety of ways. Some individuals make theirs with water and milk, while others add jam, cocoa powder, or honey to theirs.

Some people like it warm, while others prefer it chilly. Sugar, cinnamon, and raisins/fruit are some of the most popular toppings, and we prefer to enjoy our semolina pudding this way as well.

Suggestions/Substitutions for the Recipe

Read through our recipe tips and considerations before making this semolina pudding dish so you know what to anticipate and can get the best results:

  • Hartweizengrieß (“Hard wheat semolina” used to describe durum wheat semolina) and Weichweizengrieß (“Soft wheat semolina” used to describe non-durum wheat semolina and sometimes known as farina) are the two kinds of “Grieß” (semolina) used in Germany. In Germany, Weichweizengrieß is the most popular semolina pudding, and a similar dish is sold in North America under the name “Cream of Wheat.” However, we often use durum wheat semolina in this recipe, and it works well! So go ahead and use anything you have on hand and like the flavor of.
  • If you don’t want to wind up with lumps in your semolina pudding, make sure you mix it well.
  • You may make the semolina pudding creamier by adding an egg and some butter. Simply separate a fresh egg for this. Toss the semolina pudding with the egg yolk and 1 tablespoon of butter (after it sat for the 5 minutes). Fold the egg white into the pudding after whisking it until it is extremely stiff.

1629406863_534_Easy-Semolina-PuddingYou may decorate the semolina pudding anyway you like!

Step-by-Step Instructions for Making Semolina Pudding

Check out the full recipe card at the bottom of this article on how to make homemade semolina pudding.

You can view the recipe process pictures below if you want to know precisely how we created ours.

This way, you can follow visual step-by-step directions while cooking!

1629406864_400_Easy-Semolina-PuddingIn a saucepan, combine the milk and the other ingredients.

To begin, combine the milk, granulated sugar, vanilla extract, and salt in a medium-sized saucepan and bring to a boil over high heat, stirring constantly.

1629406865_200_Easy-Semolina-PuddingToss in the semolina.

Remove the saucepan from the heat after the milk has reached a boil and stir in the semolina.

1629406867_368_Easy-Semolina-PuddingBring the water to a boil.

Return the saucepan to the hot burner and wait for the contents to boil again. Continue to whisk on a regular basis.

1629406867_601_Easy-Semolina-PuddingCover the saucepan with the lid.

Remove the saucepan from the heat, cover, and set aside for 5 minutes to allow the semolina to cool.

1629406868_886_Easy-Semolina-PuddingMake a stir in the pudding.

After 5 minutes, use a wooden spoon to stir the semolina pudding in the saucepan until there are no lumps.

Add the egg and butter now if you want a creamier version (see recipe tips above or recipe card instructions below for more details).

1629406870_989_Easy-Semolina-PuddingWe added some fresh berries and a cinnamon/sugar mixture to our pudding!

Fill serving dishes halfway with semolina pudding. Garnish with sugar and cinnamon, as well as fresh fruit. The pudding may be served hot or cold.

Storage Suggestions

Refrigerate any remaining semolina dessert in a covered dish or tight container. It’s difficult to reheat it after it’s set, so it’s better to eat it cold from now on.

It will stay in the fridge for up to 3 days (if prepared without egg), but if you’ve added any toppings like fresh fruit, consume it as soon as possible.

If you used egg to make your semolina pudding, don’t store it for more than 24 hours.

Recipes that are similar

Check out these classic recipes for additional creamy, pudding-like dishes:

Ingredients

  • 2 quarts of milk
  • 2 tbsp. sugar (granulated)
  • vanilla extract (1/2 teaspoon)
  • a generous teaspoon of salt
  • a third of a cup of semolina
  • Toppings: sugar, cinnamon, and/or fresh fruit

Instructions

  1. In a medium-sized saucepan, combine the milk, granulated sugar, vanilla extract, and salt. Bring to a boil over high heat, stirring constantly.
  2. Remove the saucepan from the heat after the milk has reached a boil and stir in the semolina.
  3. Return the saucepan to the hot burner and continue to whisk the contents of the pot while they boil.
  4. Remove the saucepan from the heat, cover, and set aside for 5 minutes to allow the semolina to cool.
  5. After 5 minutes, use a wooden spoon to stir the semolina pudding in the saucepan until there are no lumps.
  6. Fill serving dishes halfway with semolina pudding. Garnish with sugar and cinnamon, as well as fresh fruit. The pudding may be served hot or cold.

Notes

  • There are many different types of semolina pudding; this recipe is based on Lisa’s memories of semolina pudding from her childhood in Germany.
  • This is a basic egg-free dish; if you want a creamier pudding, add an egg and extra butter. Simply separate a fresh egg for this. Toss the semolina pudding with the egg yolk and 1 tablespoon of butter (after it sat for the 5 minutes). Fold the egg white into the pudding after whisking it until it is extremely stiff. That concludes our discussion.
Information about nutrition:

Serving Size: 2 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 335 calories 5 g total fat 3 g saturated fat 0g trans fat 2 g unsaturated fat 20 milligrams of cholesterol Sodium: 195 milligrams 60g carbohydrate 3 g of fiber 23 g sugar 13 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

Simmer together the following ingredients in a saucepan: semolina, milk, sugar and butter. Simmer over low heat for about 20 minutes. Pour the pudding mixture into a greased dish and refrigerate until set.. Read more about whitworths semolina pudding recipe and let us know what you think.

Frequently Asked Questions

Can you eat semolina cold?

Yes, semolina can be eaten cold.

Can you reheat semolina pudding?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.

What is semolina pudding made from?

Semolina is a type of wheat that is ground to make flour. The semolina is mixed with water, sugar, and eggs to make the pudding.

Related Tags

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