Friday, April 27, 2012

German Semolina Pudding

Semolina Flour has many health benefits including having a low glycemic index (slow carb release); source of dietary nutrients: B vitamins, fiber, magnesium and iron; protect immune system from toxins, deceases, and ultraviolet damage; has a rich source of protein compared to other flours; and decreases the risk of diabetes 2, some cancers and heart disease. 

My husband grew up in Ukraine eating a similar semolina recipe as shown in the picture above.  It's a popular versatile hot cereal item in European countries.  When we traveled to Ukraine in 2010, Andrey's mother cooked us a similar recipe below.  It was delicious and versatile in a way that you can top it with anything.  Thus far, I've had it with numerous flavoures of jam, honey, pears, bananas, strawberries, blueberries, blackberries, and have sprinkled cinnamon and pumpkin spice to it.  It's so good.  

I actually presented this recipe at a, "Cooking Healthy: International Cooking Class" yesterday.  Small samples topped in cinnamon spice and strawberries were passed out to the audience while I was presenting.  I got mixed reviews since the sour strawberries overpowered the taste of the semolina pudding.  I should have gone with bananas for the topping.

German Semolina Pudding
Serves 2

2 cups milk

1 1/2 tablespoons white sugar

1/3 cup semolina

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.

  • Use skim milk to make it healthier.
  • Stir in the semolina using a whisk otherwise it gets clumpy.
  • Substitute white sugar with honey.  Add the honey to taste after cooking. 
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