Indulge in the supremacy of semolina desserts

Semolina is rich in minerals like magnesium and iron. It takes you a long time to digest semolina so it is perfect food if you’re looking to manage weight. It is also fiber-rich. Adding semolina to your diet is a good move towards a healthy life. And making semolina desserts is a smart way to follow a healthy diet while you enjoy your treat.
Try these semolina pudding recipes. But be mindful of the quantity of sugar you use.

Semolina Pudding

Sometimes, you just need a dessert that doesn’t try too hard, but still hits all the right spots. Enter semolina pudding. It’s like that old sweater in the back of your closet—comfortable, familiar, but you know what? With a few tweaks, it can feel brand new. We’re talking creamy, dreamy, slightly nutty, with a few surprises thrown in.

Ingredients:

• 100 gm fine semolina
• 500 ml full-fat milk
• 70 gm sugar
• 50 gm ghee
• 20 gm cashews
• 20 gm raisins
• ½ tsp cardamom powder
• A pinch of saffron strands
• 10 ml rose water

Instructions:

• Start by heating the ghee in a pan that feels solid, like it’s seen a few battles. Once that buttery, nutty smell hits you, toss in the semolina. Stir it like you mean it. You’re aiming for golden, not burnt, and you’ll know you’re there when your kitchen smells like heaven after five to seven minutes. Keep the flame medium or just a bit above medium.
• Now, here comes the fun part—slowly pour in the milk. It’ll sizzle at first, so go easy, but keep stirring like you’re painting the sky. No lumps here, just smooth, creamy goodness. The semolina will soak up the milk, thickening it into something that looks like comfort itself. Give it time, maybe 20 minutes, and trust the process.
• Once it’s all come together, stir in the sugar, cashews, and those little raisins (if you’re feeling them today). The sugar melts into the mixture like it was always meant to be there. Let it bubble away for another five minutes while you hum a tune or two.
• Next, sprinkle in the cardamom powder and saffron strands. Go ahead, inhale deeply. This is what bliss smells like. Rose water? Sure, add a splash. Stir it all together, let it simmer for another minute or two, then turn off the heat. As the pudding cools, it thickens—so let it sit if you like it dense.
• Warm or chilled? That’s up to you. Either way, sprinkle a few more cashews on top for a bit of crunch. Serve it in bowls that feel like a celebration.

Variation 1: Coconut Semolina Pudding

Embrace the desi delights? Replace half the milk with creamy coconut milk. It gives the pudding this vibe that whispers “vacation.” Toss in a handful of shredded coconut if you’re extra. And hey, don’t forget to toast some coconut flakes to scatter on top.

Variation 2: Chocolate Semolina Pudding

Got a chocolate craving that won’t quit? Stir in 50 gm of melted chocolate right before you’re done. Watch as the semolina turns into a puddle of chocolatey goodness. Top it with some cocoa powder or grated chocolate if you’re in the mood to impress. It’s like if a brownie and a pudding had a love child—rich, decadent, and absolutely irresistible.

Tips You Didn’t Ask For But Need

• If your pudding is too thick, add a splash of milk. If it’s too thin, let it sit and thicken up. Patience, grasshopper.
• Add a spoonful of condensed milk if you want your semolina pudding to taste like it’s giving you a warm hug.
• Don’t like cashews? Swap them out for almonds, pistachios, or whatever’s hiding in your pantry. This pudding is all about improvization.