SEMOLINA PUDDINGS RECIPES

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SEMOLINA PUDDING RECIPE | ALLRECIPES



Semolina Pudding Recipe | Allrecipes image

A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds.

Provided by GORGO

Categories     World Cuisine    European    Greek

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 6

1 cup water
1?½ cups milk
1?½ cups white sugar
1 cinnamon stick
½ cup butter
1 cup semolina flour

Steps:

  • In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
  • In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
  • Place halva in a gelatin mold or glass dish. Serve warm or cold.

Nutrition Facts : Calories 461.1 calories, CarbohydrateContent 73.6 g, CholesterolContent 45.6 mg, FatContent 16.8 g, FiberContent 1.4 g, ProteinContent 5.7 g, SaturatedFatContent 10.5 g, SodiumContent 135.5 mg, SugarContent 53.3 g

GERMAN SEMOLINA PUDDING RECIPE | ALLRECIPES



German Semolina Pudding Recipe | Allrecipes image

This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.

Provided by Catie

Categories     World Cuisine    European    German

Total Time 22 minutes

Prep Time 2 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 3

2 cups milk
1?½ tablespoons white sugar
? cup semolina

Steps:

  • In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

Nutrition Facts : Calories 258.5 calories, CarbohydrateContent 41.1 g, CholesterolContent 19.5 mg, FatContent 5.1 g, FiberContent 1.1 g, ProteinContent 11.6 g, SaturatedFatContent 3.1 g, SodiumContent 100.3 mg, SugarContent 21.3 g

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The pudding is a typical dessert of the Campania region where the tradition is to make it only for Carnival, specifically Shrove Tuesday. Each family has its own recipe. This is a very simple dish, made with natural ingredients which are readily available. One of the secrets to success with this cake is the quality of the ricotta, which might seem an optional ingredient but in reality it is essential to give the dessert softness and the correct texture, whilst the semolina provides gives the sweetness that makes it special. The pudding is prepared by cooking the semolina in sweetened milk, and then combining the eggs, cottage cheese, vanilla, butter and lemon fragrance (or orange, depending on your taste and the recipe). It is a kind of baked ‘custard’. Its simplicity will captivate although it was made with whatever was available in the pantry, hence the more elaborate versions which include the addition of raisins, pine nuts or candied fruit, and basic versions without cheese or even simply salted.
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  • Prepare all the ingredients. Grate the lemon zest. Put the water, milk and lemon zest into a saucepan. Warm until boiling point, then remove from heat and pour in the semolina. Return to the heat and cook for another 5 minutes, stirring constantly. Remove from heat, add the butter and let cool. Mix the ricotta with a whole egg and 3 egg yolks. Combine with the Limoncello, vanilla essence and mix well, removing any lumps. Combine the ricotta mixture with the semolina in a large bowl. Gently add the beaten egg whites and fold them in gently. Place the mixture into a buttered and floured baking tray with low sides. Bake at 180 °C for about 40 minutes, until browned. Remove from oven, let it cool completely, tip out of the baking tray, and sprinkle with icing sugar.
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The pudding is a typical dessert of the Campania region where the tradition is to make it only for Carnival, specifically Shrove Tuesday. Each family has its own recipe. This is a very simple dish, made with natural ingredients which are readily available. One of the secrets to success with this cake is the quality of the ricotta, which might seem an optional ingredient but in reality it is essential to give the dessert softness and the correct texture, whilst the semolina provides gives the sweetness that makes it special. The pudding is prepared by cooking the semolina in sweetened milk, and then combining the eggs, cottage cheese, vanilla, butter and lemon fragrance (or orange, depending on your taste and the recipe). It is a kind of baked ‘custard’. Its simplicity will captivate although it was made with whatever was available in the pantry, hence the more elaborate versions which include the addition of raisins, pine nuts or candied fruit, and basic versions without cheese or even simply salted.
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  • Prepare all the ingredients. Grate the lemon zest. Put the water, milk and lemon zest into a saucepan. Warm until boiling point, then remove from heat and pour in the semolina. Return to the heat and cook for another 5 minutes, stirring constantly. Remove from heat, add the butter and let cool. Mix the ricotta with a whole egg and 3 egg yolks. Combine with the Limoncello, vanilla essence and mix well, removing any lumps. Combine the ricotta mixture with the semolina in a large bowl. Gently add the beaten egg whites and fold them in gently. Place the mixture into a buttered and floured baking tray with low sides. Bake at 180 °C for about 40 minutes, until browned. Remove from oven, let it cool completely, tip out of the baking tray, and sprinkle with icing sugar.
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