Semolina Pudding. German Semolina Pudding. this link is to an external site that may or may not meet accessibility guidelines. Semolina Pudding Recipe or semolina porridge is an easy and nutritious breakfast that little ones just adore. Just a few ingredients and you get the most amazing pudding ever.
This is a real classic which is always popular: Grieskoch or Semolina Pudding.
A creamy porridge which is deliciously enhanced best describes Grieskoch which is loved throughout Austria.
Semolina pudding, a kids' favourite, is made from fine semolina (durum wheat) and often served warm, like porridge.
You can cook Semolina Pudding using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Semolina Pudding
- Prepare 1/2 tsp of sweet cinnamon, plus extra for sprinkling.
- It's 600 ml of Semi-skimmed or whole milk.
- You need 10-12 tsp of semolina.
- It's 1 tbsp of sugar or sugar-free alternative such as splenda.
Smear the inside of a large pudding basin generously. Semolina Pudding With Caramel PearsGourmet Traveller. The Indian semolina pudding is an absolute classic known as sooji kheer or rava kheer. This is the easiest dessert you can make, though it involves a constant stirring on stove top, to satisfy your sweet craving.
Semolina Pudding instructions
- Pour the milk into a pan along with the sugar and 1/2 tsp cinnamon and bring to a boiling point over medium heat..
- Add the semolina, whisking continously until the pudding starts to bubble and thicken slightly..
- Remove from the heat and transfer to a bowl. It'll still be slightly running but as it cools down it will harden..
- Top with cinnamon, jam, nuts or fruit of choice..
This pudding is pretty popular all around Germany and can be personalized in various ways. Semolina is a coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi. This will always be the very best shortbread I've tasted. The secret of its success is the inclusion of semolina, which gives it that special texture.
