What was your favorite dessert growing up? I had two: pasta with warm milk and semolina pudding. Both milk-based, both comforting, both utterly delicious. My family would actually make these for me to eat on their own as a meal – they were perfect to keep my belly full, and my young mind energized. I remember eating semolina pudding for dinner all through the summers spent at my aunt and uncle’s countryside retreat. In fact, my mom and aunt made it so often that at some point I started hating it, lol – but now semolina pudding is back on the menu, looking more exciting than ever 🙂
I cooked a lot of semolina lately, mainly to remind myself of colorful days of summers past, full of childhood joy and promise. I needed its creaminess to reassure me that things would be OK, that the pandemic would be over, and life outside the house would resume as I knew it (I doubt it ever will).
Semolina is a type of flour made from durum wheat. Used mainly to make fresh pasta, it can have various other applications, such as desserts. You can find semolina in many stores across Chicagoland, such as Angelo Caputo’s.
The semolina pudding I made the other day included fresh fruit, berry preserve, chopped almonds, and leftover condensed milk which needed using up. I used just enough flour to make the consistency thick and yet manageable. Feel free to add a teaspoon or more of flour for a thicker consistency.
This silky dessert is ready in no time – you just need to warm milk with sugar in a pan on the stove, and then add semolina slowly once the milk reaches boiling point, stirring continuously until the mixture thickens. Serve it on its own or add sweet touches of flavor or texture magic. I used almonds, but hazelnuts are an equally delicious crunchy option.
This dish is quick to make, straightforward, and immensely satisfying. A big hit among children, it’s also a delightful choice for anyone who craves something sweet but doesn’t have the time to cook elaborate desserts. To me, semolina pudding is personal. I eat it to remind myself of my past, to comfort myself in the present, and to hope for a return to normal in the future. Creamy, mild and delightfully soothing, this pudding can be eaten any season – and most definitely now, with fresh summer fruit added to brighten up your days.
Have you ever made semolina pudding? Let me know in the comments 🙂
- 2 cups milk
- 1/4 cup semolina flour
- 2 tbsp granulated sugar
- Fresh fruit, fruit preserve, chopped nuts/almonds, condensed milk or chocolate syrup (optional)
- Place milk and sugar in a medium size pan and on the stove. Bring to boil over low heat, stirring to dissolve the sugar. Add semolina slowly once the milk is hot, and stir continuously until the mixture thickens. Add extra flour (1 tsp at a time) if a thicker consistency is desired.
- Take off the stove and pour into serving bowls while hot. Decorate with fresh fruit, fruit preserve, chopped nuts/almonds, condensed milk or chocolate syrup, as per your preferences.