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Semola Pudding

by Max

No photo yet, just the pot

Semola pudding is quick and easy to make, wonderfully filling, and just as good warm as it is cold (honestly, a controversial topic but well…). With countless local and seasonal variations to try, it never gets boring—and every version is delicious.

Preparation

  1. Bring the milk to a gentle simmer.
  2. Add the pinch of salt and potential optional ingredients such as lemon skin/raisins.
  3. Slowly let the semola fall into the milk in a fine, steady rain while stirring continuously.
  4. When you reach your desired consistency stop the semola rain. If it’s still a bit liquid you can let it simmer for a minute or put the pot in the Pot Cozy and let it rest for a while.

Notes

  • Semola is used in many places around the world, you just have to find out how it is called in the according region. Other words might be semolina, İrmik, Sooji, Solet, Grieß, Krupice, …
  • The semola:milk ratio (1:8) is a rough measure. You can vary it depending whether you like it soft or firm.
  • We always prepare it with milk powder. It depends a bit on the optional ingredients, but we like to stir in the powered milk once the water is (close to) boiling.
  • The “fine, steady rain while stirring” will result in a nice homogeneous texture without lumps.
  • Since semola is being found in many different cuisines, you can explore many variations. The optional ingredients give you an idea for the endless variations of this dish.
  • Further, it is served sometimes hot sometimes cold. Do as you like!
  • We love to prepare it first and let it sit in our containers while preparing the main dish. Once you finished licking your plate, you can continue with the desert right away.

…and don’t forget to squeeze your lemon.