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This creamy semolina pudding with cinnamon totally takes me back. Just three simple things make it super smooth and cozy, especially when it's chilly outside. Feels like a warm hug in the kitchen.
When I eat semolina pudding, I always think of afternoons at my grandma's. The whole place smelled like cinnamon. It's still my chill-out food after busy days.
Dreamy Ingredients
- Milk: Whole milk makes this pudding so rich and thick. Plant milk works fine too—go with almond oat or soy. If you use organic milk, the taste gets even better.
- Fine semolina: Pick fresh quality for a velvety blend. The smoother the semolina, the silkier your result.
- Sugar: Sweeten gently to your liking. Maple syrup honey coconut blossom sugar or xylitol are great swaps for regular sugar.
- Cinnamon: Ceylon cinnamon tastes a bit lighter and fancier than the usual type. Freshly grinding it makes a big difference.
- Salt: Just a pinch wakes up all the flavors and keeps it from feeling flat.
- Optional vanilla extract or seeds: Takes the flavors to the next level and adds a cool touch.
Step-by-step guide
- Make it all fancy and serve:
- Pull off the heat stir in salt and sweetener taste and adjust if you want. Scoop into glasses or bowls dust with cinnamon for extra flavor and a happy aroma.
- Simmer and thicken:
- Let the pudding cook nice and slow on low while stirring. Wait about five to seven minutes till it's just right. Want to check? Pull a spoon down the middle. If the line stays, your texture's on point.
- Pour in semolina:
- Turn down the stove. Pour in semolina slowly and whisk constantly. This keeps it smooth and stops lumps from showing up.
- Heat up the milk:
- Pour milk into a pot and warm gently over medium heat till you see little bubbles at the edge. Toss in vanilla whenever you're ready.
- Get things ready:
- Measure out all your stuff before you start. Having everything out makes the cooking way less stressful and much faster.
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Good to know
- Freezes great so make it ahead if you need
- Brings long-lasting energy with slow-digesting carbs
- Adding nuts or dried fruit boosts nutrition and flavor
Ceylon cinnamon is always my pick since it cheered me up even while the pudding cooked. Little rituals like that make mornings extra cozy. The first spoonful is my favorite because the cinnamon cloud puts a grin on my face.
Storage hacks
Stays fresh in the fridge three days if you cover it up. Add a splash of milk when you reheat so it goes creamy again. You can freeze it in portions if you want—just warm it up slow on the stove or microwave.
Substitution ideas
Switch to almond oat or soy milk for an easy plant-based swap. Ditch white sugar for things like coconut sugar date syrup or honey if you want it less processed. Add some roasted walnuts or almonds on top for crunch.
How to serve it
It’s tasty on its own but even better with warm cherries applesauce pan-fried plums or fresh berries. In winter, I like tossing on orange zest and some dried cranberries.
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Cultural background
Semolina pudding is a staple in lots of German homes. People make it for a sweet end to a meal or sometimes the main dish when everyone wants something fast and filling. Families pass this one down—it's pure comfort in a bowl.
Common Recipe Questions
- → What makes this semolina creamy and smooth?
Use fine semolina, slowly warm up your milk, and add semolina as you keep stirring all the time.
- → Can I swap dairy milk for a plant-based one?
Totally! Almond, oat or soy milk all do the trick if you want it lactose-free.
- → How do I keep lumps away?
Pour semolina in slowly and whisk non-stop as it cooks. That keeps things nice and smooth.
- → Any good swaps for sugar?
Try honey, maple syrup, coconut sugar or even xylitol if you want to change things up.
- → What can I put on top?
Chopped nuts, fruit, a handful of dried fruit, or extra cinnamon are all great on top.