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Semolina Pudding
Created by: Howcan Team
Ingredients
- 1/2 cup semolina
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 2 tablespoons chopped nuts (optional)
Instructions
- In a medium saucepan, bring 4 cups of milk to a gentle boil over medium heat.
- Slowly add 1/2 cup of semolina to the boiling milk, stirring constantly to avoid lumps.
- Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
- Add 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of ground cardamom to the semolina mixture, and stir well to combine.
- Continue to cook for an additional 5-7 minutes, or until the pudding reaches your desired consistency.
- Remove the pudding from the heat and let it cool for a few minutes.
- Divide the pudding into serving bowls, sprinkle with chopped nuts if desired, and serve warm or chilled.
Semolina pudding, also known as semolina porridge or semolina halva, has a rich history dating back to ancient times. Originating in the Mediterranean region, this creamy dessert has been enjoyed for centuries, with variations found in countries like Italy, Greece, Turkey, and India. Renowned chefs like Yotam Ottolenghi and Jamie Oliver have put their own modern twists on this classic dish, incorporating flavors like cardamom, rose water, and pistachios. The key to a perfect semolina pudding lies in achieving the ideal balance of semolina, milk, and sugar, resulting in a smooth, velvety texture. For a unique twist, some chefs add raisins, nuts, or fruit compote. Today, the best versions of this dish can be found in traditional Mediterranean and Middle Eastern restaurants, where it's often served as a comforting and indulgent dessert. Whether enjoyed warm or chilled, semolina pudding continues to be a beloved treat for people around the world.
30 min
4
250 calories
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