Best 7 Semolina Pudding Recipes

GRIEßBREI (GERMAN SEMOLINA PUDDING)

Steps:

• In a saucepan mix milk, sugar and vanilla.
• Bring milk to a boil being careful not to burn it. Reduce heat to medium.
• Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
• Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
• Serve with compote of your choice, cream or cinnamon-sugar.

SEMOLINA PUDDING

Steps:

• In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
• In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
• Place halva in a gelatin mold or glass dish. Serve warm or cold.

CRANBERRY SEMOLINA PUDDING

Steps:

• Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside.
• In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean.
• Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes.
• Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins.
• Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly.
• When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.

SEMOLINA PUDDING WITH RED CURRANT SAUCE

Steps:

• Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
• Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
• Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

BANANA AND SEMOLINA PUDDING (SHEERA)

Steps:

• Roast the semolina in the clarified butter for 10 mins till golden brown.
• Then add 2 cups of milk/ half and half.
• When cooked add the mashed bananas and the sugar.
• Then when the mixture is almost dry, add the cardamoms and raisins.
• Serve hot or cold.

GALATOPITA (BAKED SEMOLINA PUDDING)

Steps:

• Preheat oven to 400F.
• Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
• In a large pot, scald milk with 1 1/2 cups of sugar.
• Taste the milk to see how sweet it is.
• If you want it sweeter, add up to 1/2 cup more sugar.
• Add butter.
• When butter has melted, add semolina in a thin stream, whisking constantly.
• Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
• It will thicken quickly.
• Once thick, remove from heat and cool for 5 minutes.
• Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
• Add vanilla extract.
• Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
• Remove, dust with cinnamon, and cool.
• Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.