Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, semolina pudding. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Semolina pudding is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Semolina pudding is something that I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook semolina pudding using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Semolina pudding:
- Get 1 cup Semolina
- Prepare 500 gm Milk
- Get Dry fruit (optional)
- Get to taste Sugar - according
This is one of my favorite desserts of all time! Semolina Pudding - easy, cheap and filling breakfast or dessert. Semolina Pudding, or semolina porridge or cream of wheat, is a quick milk pudding, cooked on stove top and eaten for breakfast or. Semolina pudding, a kids' favourite, is made from fine semolina (durum wheat) and often served warm, like porridge.
Steps to make Semolina pudding:
- Dry roast semolina. Add milk.
- Stir it continuously until made consistency according your taste.
- Add chopped dry fruit if you want.
- Serve hot.
This pudding was the answer to some leftover semolina flour. Normally, semolina flour is used to make sweets like ma'mouls or nammoura (a type of eggless cake) or sometimes as a filler for kibbeh. Semolina pudding but not as you know it. Sweet strawberries are baked under sugar encrusted semolina until bubbling & saucy. The pudding becomes almost sponge-like & is so comforting.
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