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.