Milk and Semolina Pudding

A dense and creamy semolina pudding that holds its shape. The scent of toasted semolina blends with warm notes of cinnamon and rose.

• Prep time: 5 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 536
• Protein: 15 g
• Carbs: 73 g
• Fat: 20 g

Ingredients

• 200 g Durum wheat semolina ( fine )
• 1 L Whole milk
• 100 g White sugar
• 1 tsp Cinnamon powder
• 50 g Minimum butter sweet
• 2 tbsp rose water
• 1 tbsp Orange blossom water

Instructions

1. Toasting the semolina

   In a dry skillet, pour the semolina. Heat over medium heat, stirring constantly with a wooden spatula. The semolina should turn golden and release a toasted hazelnut aroma.

2. Infusing the milk

   In a saucepan, bring the milk to a simmer with the white sugar and cinnamon. The sugar must be completely dissolved.

3. Cooking the mixture

   Pour the toasted semolina in a rain-like fashion into the hot milk. Cook over low heat, stirring constantly. The preparation is ready when it thickens and heavily coats the spoon.

4. Final binding

   Remove from heat. Stir in the butter, rose water, and orange blossom water. Mix until the butter is melted and the cream is glossy.

Chef's tips

• Do not take your eyes off the semolina while toasting; it can burn in seconds.
• If the pudding becomes too thick as it cools, loosen it with a splash of hot milk.

Storage

Store for 24 hours in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.