This recipe yields a creamy and comforting Semolina Pudding, a simple dessert with a smooth texture and a hint of sweetness. Often topped with cinnamon, it’s a delightful treat perfect for any occasion.
Ingredients:
- 1/2 cup semolina flour (sooji/rava)
- 4 cups milk (whole or 2%)
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon for topping
Instructions:
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not boil.
- Toast Semolina: In a separate skillet, melt the butter over medium-low heat. Add the semolina flour and toast it, stirring constantly, until it turns light golden brown and releases a nutty aroma, about 3-5 minutes. Be careful not to burn it.
- Combine Milk and Semolina: Gradually pour the hot milk into the toasted semolina, whisking continuously to prevent lumps from forming.
- Add Sugar and Salt: Add the sugar and a pinch of salt to the mixture. Stir well until the sugar is dissolved.
- Cook the Pudding: Reduce the heat to low and cook the pudding, stirring frequently, until it thickens and becomes creamy, about 10-15 minutes.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Serve: Pour the semolina pudding into individual serving bowls or a larger dish. Sprinkle generously with ground cinnamon.
- Cool (Optional): Serve warm or let it cool to room temperature or chill in the refrigerator before serving.
Tips and Notes:
- Semolina Type: You can use fine or coarse semolina depending on your preference. Fine semolina will result in a smoother pudding.
- Sugar Adjustment: Adjust the amount of sugar according to your taste preference.
- Flavor Variations: You can add other flavors like cardamom, saffron, or rosewater to the pudding.
- Nuts and Fruits: Add chopped nuts like almonds or pistachios for texture or garnish with fresh fruits.
- Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.