I think this semolina pudding reminds me most of my evenings’ spent at my grandparents. It was a simple and tasty dinner for a hungry child who came home after a long day spent outside playing.
This semolina pudding is part of the homemade sweets crafty made by my grandmother. In our house,we served it with apple puree and cinnamon. My grandfather liked semolina sprinkled with raspberry or strawberry syrup or, more rarely, cinnamon. Every time I want to relive the childhood memories, I try recreating grandma’s semolina pudding.
The semolina pudding we like is creamy. Not too liquid but not too dense. The perfect combination for us is the one presented in this recipe. I used ordinary semolina from the supermarket. The amount of milk may differ depending on the semilina you use. If it gets too thick, you can finally add some milk and give it a boil. Also, if it gets too liquid, you can boil it a little until it drops and reaches the desired consistency.
I like to have this yummy pudding in the evening, but it can also be served as a dessert after your meal. Or even in between meals when you feel a bit peckish, but don’t want to eat too much and spoil your main meal.
Ingredients:
600 ml milk (full fat or semi-skimmed)
10-12 tsp semolina
1 tbsp vanilla sugar
1 tsp ground cinnamon
Preparation:
Pour the milk into a pan and bring it to boil over medium heat together with the sugar and half of the cinnamon.
Add the semolina whisking continuously for about 2 minutes until the pudding thickens slightly and bubbles.
Remove from the heat and transfer to a bowl. The boiling time depends on the quality and the type of semolina you use. Taste to see if it is cooked. It doesn’t have to grit in the teeth.
Top it with the remaining cinnamon, or your choice of jam, fresh fruit or nuts.