Semolina Pudding Recipe - Allrecipes.com
Semolina Pudding Recipe
  • READY IN 50 mins

Semolina Pudding

Recipe by  

"A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
  2. 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.
  3. Place halva in a gelatin mold or glass dish. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

This was delicious!! And pretty healthy if you cut down on the butter. I added about 2 tablespoons of butter and it was still delicious. I also mixed in slivered almonds and raisins. Yummy!!! I will also cut down th sugar by 1/4th cup next time.

 
Most Helpful Critical Review
Jan 27, 2008

the recipe was way to sweet. the desert itself was gorgous but I only used 2 tbs of butter which worked fine and i put 1/4 less of sugar in which was still way to sweet. 3/4 cup rather than 1 & 1/2 cups would have been plenty. you can always add more after. i also put more liquid in, not sure how much though i just added a little at a time untill it was right.

 

20 Ratings

Aug 28, 2008

My mom used to make this for us for breakfast when we were young. When I make it, I use half the stated amount of sugar and butter and sometimes add vanilla extract. I also use regular semolina, not semolina flour. Delicious!

 
Nov 13, 2003

Delicious recipe. And I didn't notice any awful smell, as the description warned. I substituted coconut milk for the water and cut down a bit on the sugar to give this recipe a Southeast Asian twist.

 
Dec 19, 2006

I've never tried this dessert before, so perhaps I'm not accustomed to the graniness of the semolina, but overall, this was good! The recipe was simply and quickly made from items on hand (semolina previously bought from arab market), and I only made two adjustments: 1 c. sugar (still a bit sweet), and dusted with powdered cinnamon and ground almonds.

 
Mar 09, 2005

Great! No bad smell as the recipe indicates. Reducced the butter to 1/4 cup. Added less sugar also 3/4 cup. Did not add any cinnamon. Just what I was looking for. Very tasty - will make again!

 
Jan 04, 2008

ahh...delicious! better than my childhood years in greece where they make it using olive oil (!)--that's too heavy for me today. but the butter makes it heavenly! even though i used half of it and half the sugar called for. also i sprinkled in a little black & white sesame seeds for color contrasts. thx very much, nikita. happy new year!

 
Sep 12, 2006

This reminded me of Cream of Wheat (which i love) but better. I served it with some plain yogurt. yummm

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 73.6 g
  • 24%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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