Semolina Pudding
The beauty of a Semolina Pudding Recipe is how many cultures have embraced it over time. From popular European countries Germany Austria Poland Czech Republic Slovakia to Eastern Europe and even rural Romania staple food traditions, this dish has carried many names like Grießbrei, Grießpudding, kasza manna, and seero. Known widely as Semolina Pudding, or even Semolina Pudding (Sooji Ka Halwa), it has evolved from being World War II popular comfort food to a modern breakfast dessert loved across generations. Whether inspired By Aleksandra, Daniela Apostol, Hetal Vasavada, or Susan Olayinka, and even featured by Mashed Staff, the charm remains the same—quick to make, creamy delicious, and always a keeper recipe.
I personally love serving it in a white bowl ramekin with berry compote top or a simple strawberry jam swirl, enjoying that fresh-from-the-stove warmth that defines all sweet rich puddings. It works as one of my favorite breakfast ideas, yet easily transforms into a simple dessert or even a comforting breakfast accompaniment during festive moments like Diwali religious occasions holidays, where it is offered as prasad blessed food in the form of Indian semolina pudding. Easy Semolina Pudding Recipe continues to prove why it remains timeless.
Ingredients
| Category | Ingredients & Measurements |
| Base Grain | semolina wheat cream of wheat similar polenta not corn, coarse ground grain, pale yellow white colour |
| Milk Options | milk 2 cups, 3 cups 720ml whole milk, whole milk full-fat milk, plant-based milk oat almond hemp coconut milk |
| Sweeteners | sugar granulated sugar xylitol coconut sugar sweetener, 1/4 cup 50g sugar, 3 tablespoons sugar |
| Flavorings | 1 teaspoon vanilla, 1/2 tablespoon vanilla extract, vanilla extract vanilla flavor, ground cinnamon pinch cinnamon, 1/8 teaspoon cinnamon, lemon zest optional, zest grated 1/2 lemon, pinch salt table salt optional |
| Creaminess | 2 tablespoons heavy cream, 1 tablespoon butter, heavy cream butter creamy texture |
| Semolina Quantity | 1/2 cup 90g semolina, 1/4 cup 41g King Arthur Semolina Flour |
| Egg Option | egg yolk egg white stiff fold hot pudding |
| Berry Compote | 11 ounces 310g berries strawberries raspberries blueberries, corn starch thicken fruit juices, lemon juice balance sweetness, 2 tablespoons strawberry jam jelly |
| Nuts Topping | pistachios cashews almonds toasted, 1 tablespoon 8g pistachios, 1 tablespoon 7g cashews, 1 tablespoon 9g almonds |
| Indian Variation | 1 1/4 cups 284g water, 1/3 cup 66g granulated sugar, 1/4 teaspoon cardamom, 2 1/2 tablespoons 28g ghee, 2 tablespoons 21g raisins packed optional |
How to make semolina pudding step by step
| Stage | Instructions & Details |
| STEP 1 | add milk sugar vanilla cinnamon lemon zest large pot saucepan medium heat, bring boil whisking regularly careful boil over |
| STEP 2 | add semolina gradually whisk continuously avoid lumps, simmer 3 to 4 minutes creamy thickened, cook 1 minute low heat, cover lid plate stand 5 minutes, stir heavy cream butter |
| Indian Style Syrup | small saucepan combine water sugar cardamom salt boil 1 minute |
| Toasting Semolina | medium skillet ghee semolina cook 6 to 8 minutes light brown bubbling nutty |
| Combine & Thicken | pour sugar water semolina mixture sputter careful boil 30 seconds 1 minute pudding-like consistency |
| Serving | spoon 2 to 4 serving dishes bowls, serve warm room temperature cold solidify cool |
| Time Details | Prep Time 15minutes 10 mins 2 MINUTES, Cook Time 5minutes 4 MINUTES, Total Time 20minutes 15 mins 6 MINUTES |
| Yield & Nutrition | Servings 4 servings 2 servings, Yield 1 cup, Calories 380kcal 437 |
Storage
For best results, store pudding separately compote so the texture stays smooth and fresh. Keep it in an airtight container refrigerator fridge up to 3 days, and remember it tastes good hot cold depending on your preference. From experience, it does not reheat very well clumpy, so if needed, simply add milk less thick while warming gently to bring it back to a creamy consistency.
This pudding also works beautifully as a make-ahead breakfast add 1/4 cup more milk thicker cold, since it will naturally solidify as cool. I often pack jars take work next day, and it holds up well, especially when stored properly.
What to serve it with
When serving this Semolina Pudding Recipe, I like to start simple with berry compote or a strawberry jam swirl. A sprinkle of cinnamon sugar or a light drizzle honey adds warmth without overpowering the flavor. For freshness, add fresh fruit strawberries raspberries blueberries peaches apples, or even sauteed cinnamon apples pears when you want something cozy.
For extra texture, top it with nuts pistachios cashews almonds, a handful of raisins, crunchy granola, or even a touch of shaved dark chocolate. I’ve found that combining fruit and nuts gives the pudding a balanced contrast between creamy and crisp.
What are the different types of semolina?
Most commonly, this pudding uses durum wheat semolina, which has coarse flour granules distinct texture and is perfect for couscous pasta puddings idli dosa. However, there are other varieties too, such as corn semolina grits cornmeal and rice semolina rice rava. In many cultures, you’ll also hear sooji alternative name used for wheat semolina.
FAQ’s : Semolina Pudding Recipe
Is semolina the same as cornmeal?
No, semolina is made from durum wheat, while cornmeal comes from corn. Semolina has coarse granules and a pale yellow color, giving pudding a smooth yet slightly textured consistency.
Can I make semolina pudding dairy-free?
Yes, you can use plant-based milk such as almond, oat, coconut, or hemp milk. Keep in mind that the texture may be slightly lighter compared to whole milk.
Why is my semolina pudding lumpy?
Lumps usually form if semolina is added too quickly or not whisked continuously. Always add it gradually to hot milk while whisking to keep the texture smooth.
Can semolina pudding be made ahead of time?
Yes, it works well as a make-ahead breakfast. Add a little extra milk before cooking because the pudding thickens as it cools.
How do I reheat semolina pudding?
Reheat gently on low heat and add a splash of milk to loosen the texture. Stir well to reduce clumping.
What toppings go best with semolina pudding?
Popular toppings include berry compote, strawberry jam, cinnamon sugar, honey, fresh fruit, toasted nuts, raisins, or shaved chocolate.
Is semolina pudding served hot or cold?
It can be enjoyed warm right after cooking or chilled from the refrigerator. The texture becomes firmer once cold.
Is semolina pudding suitable for babies or toddlers?
Yes, when lightly sweetened and served plain, it can be suitable. Always check ingredient suitability and consult dietary guidelines for young children.