This Delicious Semolina Pudding Should Be Your Next Breakfast Or Dessert Dish!
Looking for a sweet breakfast or dessert that can be topped how you like it? Semolina pudding might be for you!
Semolina pudding is known as Grießbrei in German – but it is enjoyed in a number of other countries as well. It’s really easy to make. All you need is semolina, milk, and a handful of other common ingredients.
The best part of this pudding dessert is that you can top it how you like it – with fruit fresh fruit, jam, cinnamon, and sugar being popular toppings!
It’s important to note that semolina pudding and semolina porridge are basically the same. Some people just refer to it as semolina porridge when making it for breakfast.
Different Variations of Semolina Pudding
Semolina pudding is popular in Germany (where it is known as Grießbrei or Grießpudding), but that’s not the only country that loves it. It is also a really popular dessert that is eaten in a number of European countries – and other countries across the world.
Semolina pudding is widely enjoyed in European countries like Hungary (tejbegríz), Romania (griș cu lapte), Lithuania (manų košė) the Czech Republic (krupičná kaše), and Slovakia (krupicová kaša).
You can also find it in Austria, Bosnia & Herzegovina, Serbia, and Bulgaria. Semolina pudding is also popular in India where it has many different names and preparations depending on the region.
There are so many different variations for you can prepare and serve it. Some people use water and milk, while others top theirs with jam, cocoa powder, or honey.
Some eat it warm while others eat it cold. Generally though, sugar, cinnamon, and raisins/fruit are some of the more popular toppings – and also how we like to eat our semolina pudding.
Before you make this semolina pudding recipe, read through our recipe tips and considerations so that you have an idea of what to expect and can achieve the best results:
- Germans have two different types of “Grieß” (semolina): Hartweizengrieß (“Hard wheat semolina” used to describe durum wheat semolina) and Weichweizengrieß (“soft wheat semolina” used to describe semolina that is not durum and also known as farina). Weichweizengrieß is the one commonly used for semolina pudding in Germany and a similar product can be found in North America under the brand name “Cream of Wheat”. However, we often use durum wheat semolina for this recipe and it turns out really well! So, feel free to use what you have on hand and prefer the taste of.
- When making semolina pudding, it’s important to stir the pudding really well since you don’t want to end up with lumps in it.
- If you want the semolina pudding to end up creamier, you can add an egg and some butter. For this, simply separate a fresh egg. Add the egg yolk and 1 tablespoon of butter to the semolina pudding (after it sat for the 5 minutes). Whisk the egg white until very stiff, then fold it into the pudding.
How to Make Semolina Pudding – Step by Step Instructions
To make homemade semolina pudding, have a look at the detailed recipe card at the bottom of this post.
For those wanting to see exactly how we made ours, you can check out the recipe process photos below.
This way, you have visual step-by-step instructions to follow as you cook!
First, add the milk, granulated sugar, vanilla extract, and salt to a medium-sized pot and bring everything to a boil on the stove while whisking regularly.
Once the milk is boiling, remove the pot from the heat and add the semolina while whisking.
Place the pot back on the hot burner and wait for the contents in the pot to boil. Keep whisking regularly.
Once boiling, remove the pot from the heat, place the lid on top, and let the semolina sit for 5 minutes.
After 5 minutes, stir the semolina pudding in the pot with a wooden spoon until there are no lumps.
If you want to make the creamier version, add the egg and butter now (see recipe tips above or recipe card instructions below for more details).
Transfer the semolina pudding to serving bowls. Sprinkle with sugar and cinnamon and/or garnish with fresh fruit. You can enjoy the pudding warm or cold!
You can store leftover semolina dessert in a covered bowl or sealed container in the fridge. Once it has set, it’s kind of hard to reheat so it’s best to enjoy it cold from this point on.
It’ll keep in the fridge for up to 3 days (if made without egg) – but eat it sooner rather than later if you’ve already added any toppings like fresh fruit.
If you made your semolina pudding with egg, don’t keep it longer than 24 hours.
For more creamy, pudding-type dishes, check out these classic recipes:
- Vanilla Pudding – Easy-to-make homemade pudding (works well as chocolate pudding, too!)
- Milchreis – German rice pudding that makes a sweet dinner dish
- Chocolate Mousse – A rich, creamy chocolate dessert that is so light and fluffy
- 2 cups milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- a pinch of salt
- 1/3 cup semolina
- sugar, cinnamon, and/or fresh fruit for topping
- Add the milk, granulated sugar, vanilla extract, and salt to a medium-sized pot and bring everything to a boil on the stove while whisking regularly.
- Once the milk is boiling, remove the pot from the heat and add the semolina while whisking.
- Place the pot back on the hot burner and wait for the contents in the pot to boil while whisking regularly.
- Once boiling, remove the pot from the heat, place the lid on top, and let the semolina sit for 5 minutes.
- After 5 minutes, stir the semolina pudding in the pot with a wooden spoon until there are no lumps.
- Transfer the semolina pudding to serving bowls. Sprinkle with sugar and cinnamon and/or garnish with fresh fruit. You can enjoy the pudding warm or cold!
- There are various different versions of semolina pudding – this recipe is based on how Lisa knows semolina pudding from Germany.
- This is a simple recipe made without egg – if you want a creamier pudding, you can add an egg and some butter. For this, simply separate a fresh egg. Add the egg yolk and 1 tablespoon of butter to the semolina pudding (after it sat for the 5 minutes). Whisk the egg white until very stiff, then fold it into the pudding. That’s it!
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.