I can easily say that Romanian semolina pudding is the dessert of my childhood. I remember how impatient I used to be, waiting for it to cool down, making trips from the living room to the kitchen, waiting for the perfect time to eat it. I would top it with industrial quantities of sour cherry jam until there was no more space in the bowl and savour it in just a few spoonfuls.
My mom would make it very often, as a weekend dessert. And now I know why – it’s easy to make and very affordable, using only a few pantry ingredients you probably already have at home. I can easily refer to this as the dessert of my childhood because of how many times I ate it while growing up. It’s creamy, not very sweet, but with a lovely vanilla flavour.
The Romanian semolina pudding recipe is simply delicious! And guess what? Nobody will know how quickly you’ve put it together!
Ingredients for the Romanian Semolina Pudding Recipe
To prepare this traditional semolina pudding, you’ll need half a litre of milk as the base, which creates the creamy consistency of the dessert. Sweeten the pudding with 30 grams of sugar, but feel free to adjust according to your preference or the toppings you plan to use. Of course, the star of this dessert is the humble semolina, which is gently whisked into the milk. For flavour, a teaspoon of vanilla essence, a pinch of salt to balance the sweetness, and some lemon zest to add a subtle tangy note are essential. Serve the pudding with a dusting of cinnamon or a spoonful of sour cherry jam for an authentic finishing touch.
How to Make Romanian Semolina Pudding
Begin by pouring the milk into a large pot and placing it over medium heat. Slowly bring the milk to a gentle boil, stirring occasionally to prevent it from scorching. Add the sugar, a pinch of salt, lemon zest and the vanilla essence, stirring until the sugar completely dissolves into the milk.
Next, gradually sprinkle the semolina into the milk while whisking continuously to avoid clumps. Lower the heat slightly and continue to whisk for 10 to 15 minutes, ensuring the pudding doesn’t stick to the bottom of the pot. As the mixture thickens, it will reach the consistency of a rich, thick cream.
Once the desired texture is achieved, pour the pudding into serving bowls straight away, as it will begin to set quickly once removed from the heat. Allow the semolina pudding to cool to room temperature before serving. Serve with a light dusting of cinnamon or a spoonful of sour cherry jam.
Notes and Tips:
- Some people add butter to this pudding as well, but I don’t. My mom never added butter and I don’t remember ever having butter in it. It’s creamy enough without it.
- Depending on what you serve the semolina pudding with, you can adjust the quantity of sugar.
- You can use any type of vanilla you have. I used vanilla essence but you can also use vanilla pods or vanilla sugar.
- Don’t let the milk burn and mix continuously to avoid the pudding sticking to the bottom of the pot.
- The pudding will harden very fast once taken off the heat, so it’s important to transfer it into serving bowls as soon as possible.
Romanian Semolina Pudding – Gris cu Lapte
Ingredients
- 1/2 Litre milk
- 30 gr sugar
- 50 gr semolina
- 1 tsp vanilla essence
- lemon zest
- pinch of salt
- cinnamon, sour cherry jam to serve
Instructions
- Put the milk in a large pot and bring to a boil.
- Add the sugar, pinch of salt, lemon zest, and vanilla and mix until dissolved.
- Sprinkle the semolina into the milk and whisk continuously for 10-15 minutes.
- The pudding is ready when the mixture becomes thick, having the consistency of a thick cream.
- Immediately fill the serving bowls with the semolina pudding, and let it cool down.
- Serve topped with cinnamon or sour cherry jam.
FAQ:
How do I store leftover semolina pudding?
Store any leftovers in an airtight container in the refrigerator for up to three days. But I bet you won’t have any leftovers, as it’s too good not to be eaten straight away.
Can I make this pudding ahead of time?
Absolutely! Prepare the pudding a few hours or even a day in advance and store it in the fridge. Add the toppings just before serving.
What other toppings can I use?
Besides the traditional cinnamon and sour cherry jam, you can top the pudding with fresh berries, honey, roasted nuts, or even a drizzle of chocolate sauce.
Can I use plant-based milk for this recipe?
Yes, plant-based kinds of milk like almond, soy, or oat milk can be used. Keep in mind that the flavour and texture might vary slightly depending on the type of milk.
For more similar traditional Romanian desserts, check out my recommendations below:
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