Semolina Pudding

Do you know what type of person is the most difficult to be married to for a desserts loving, baking person?

The type who does not like sugar! The type who eats one piece of baklava or any sweets with considerable sugar content and starts complaining “I just can not eat these too sweet stuff, you can take them to work if you like. I will probably not eat.”

Do you know which coworkers are the happiest? Guess!


When I found this recipe on Gonul Candas’s book (which is very simple book with full of homemade Turkish food recipes, in Turkish and in its 12th publication), I realized that I might have hit the “middle ground” jackpot. My type of milky pudding dessert with only several ingredients and not so much sugar. Pulled the semolina and milk out, and immediately started it. The difficult part is the “continuously stirring” part. I did not want semolina to be clumped and also wanted to have good handle on when it starts to thicken. Do not stop and dish it out as soon as you feel it get thick. Go on for another several minutes and keep stirring.


He ate it, people. Not one but two servings. I think we might have a winner with all the different options on the table for this pudding. Next time, I will pour it in a 9 inch springform pan and turn it upside down as one piece instead of individual pieces. Then serve it in slices. I bet it will go a long way.

Semolina Pudding (Irmikli Puding)

Slightly adapted from Gonul Candas’s book “From Gonul Candas’s Kitchen

  • 1 lt whole milk (about 4 cups)
  • 9.5 tablespoon granulated sugar
  • 9.5 tablespoon medium-coarse semolina (here is the one I used)
  • 2 tablespoon of unsalted butter

Addition options: You can add one of the following to your liking.

  • 1/4 tablespoon vanilla extract or 1/2 vanilla bean scraped
  • 1 teaspoon (or more if you like it) rose water
  • 1/3 cup shredded coconut

Garnish Options: Finely chopped pistachios, walnuts, hazelnuts, or cinnamon (or really, anything you want!)

1. Add milk and sugar in a saucepan. Turn the stove to medium-high to heat the milk. Stir to melt the sugar.Once milk starts to bubble, turn it down to medium heat.

2. Add semolina to the milk. Stir continuously while cooking until it thickens.

3. Once it has thickened, turn off the heat, add vanilla, rose water or shredded coconut.

4. Put it in the desired container or containers, let it cool completely at room temperature.

5. Cover with a plastic wrap and refrigerate 6 hours or overnight.

6. When you want to serve, loosen the edges with the help of a knife a little, you can turn it upside down on a serving platter or individual small platters.

7. Garnish and serve.


  1. by Angie@Angie's Recipes
    3:54 pm
    Dec 30, 2012

    I would love to try the pudding too. Looks so smooth and delightful!
    Happy New Year!

  2. by Alicia
    6:57 pm
    Dec 30, 2012

    Mmm..this looks delicious and a lovely change from the rich fare of this holiday season. So, thank you!

  3. by john@kitchenriffs
    7:10 pm
    Dec 30, 2012

    I like sweet desserts only too well! But I like the ones with less sugar, too, and this looks tremendous. This looks nice as is, but I’ll bet the addition of coconut is awesome. Good stuff – thanks. And Happy New Year!

  4. by Susan
    10:44 pm
    Dec 30, 2012

    I would love to try this! My son-in-law hates sweet desserts. He would rather have cheese or biscotti and vin santo. I can’t wait to make this for him :)

  5. by Hillary
    4:49 pm
    Jan 6, 2013

    Too true! I know a dessert of mine is truly delicious if the mate (who normally snacks on chips for “dessert”) eats with a smile.

  6. by Lan | angry asian
    11:36 am
    Jan 7, 2013

    i’m wondering if i use coconut milk if it’ll still work? i actually have a bag of semolina flour hanging out in my pantry right now. this is a really interesting recipe in that it does not need the use of gelatin to congeal…

  7. by Ilke
    11:49 am
    Jan 7, 2013

    I am not sure. I never used coconut milk. Let me know how it turns out. You might need less if you have fine semolina flour instead of coarse semolina. But again depends on the interaction with milk.

  8. by Terra
    10:43 pm
    Jan 7, 2013

    Too sweet, say what? I am such a sweet treataholic it just seems crazy to me, LOL:-) Well Brian and I can eat any extra treats you may have! Your pudding was not only a success, it looks really gorgeous and delicious:-) Hugs, Terra

  9. by thyme (Sarah)
    9:24 am
    Jan 10, 2013

    I do love sweets but this looks delicious too. I would love to give it a try to understand the flavors. I also love you little individual servings…they came out so cute.

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