I like posting recipes of treats that look pretty. This is a semolina pudding. Turks use semolina often to prepare puddings and other desserts. This one is one of them with three colors. Of course making it with three colors makes it some what more time consuming, so if you do not have time, you make it either white or brown using the same recipe.
I have prepared the recipe the long way; the recipe requires that you cook the white part and the brown part separately to have equal amount of brown and white, but if you want you can cook all at once and add the cacao to somewhat half of it. This will make the process shorter too.
About the orange layer you can prepare a pumpkin dessert and use a part of it for this pudding.
You can serve in small individual portions using small bowls without turning them upside down. You can prepare them – as in the picture above – you can use individual serving bowl and flip it upside down before serving. Or you can prepare 1 large dish and cut slices of it server as as seen in the picture below.
What is semolina pudding made from?
Semolina pudding is made with milk, sugar and semolina. You add the other ingredients for additional flavor and color. Semolina is durum wheat.
Can you eat semolina cold?
If you are asking this question you might be surprised to learn that many others are asking “can you eat semolina warm”. So I guess the right answer will be “eat it the way you are used to”. However when you make this recipe, keep it in the fridge and eat it cold or it will loose its shape.
If you liked this pudding with semolina try making Revani which also has semolina as a major ingredient and is like a sponge cake with syrup.
I sure do like cooking with recipes where there is so much you can play around and be flexible with. I wonder how you will do it. Share in the comments please.
Tri-Color Semolina Pudding
Ingredients
Orange Layer
- 300 grams pumpkins peeled, coarsely chopped
- 50 grams sugar
White Layer
- 500 millilitres milk
- 70 grams semolina 4,5 table spoons
- 90 grams sugar 4,5 table spoons
- 2,5 grams vanilla half a packet
- 10 grams butter optional
Brown Layer
- 550 millilitres milk
- 70 grams semolina 4,5 table spoons
- 90 grams sugar 4,5 table spoons
- 10 grams cocoa
- 2,5 grams vanilla half a packet
- 10 grams butter optional
Garnish
- 100 grams walnuts optional
- 2 tablespoons coconut flakes optional
Instructions
Orange layer
- Peel and cut the pumpkin to small pieces. Add the sugar on top. Cook slowly over low heat. When the pumpkins are cooked enough to be mashed remove from heat. Mash the pumpkins until smooth.
- Wet the dishes you choose to use and pour out the water if any left inside. You can use single serving bowls or a rectangular dish, totally up to you.
- Cover the bottom of the dish with mashed pumpkins. If necessary make sure they are evenly flat by pressing down gently using the bottom of a glass or another tool.
White Layer
- It is a good idea to measure all the ingredients beforehand.
- Add the semolina and the milk in a pot. Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
- Then immediately add the sugar, butter and vanilla. Mix well until combined.
- Pour the semolina pudding on top of the mashed pumpkins. Shake or pat gently to make the pudding flat and even.
Brown Layer
- Then start the brown layer. You can use the same pot after rinsing. It is a good idea to measure all the ingredients beforehand.
- Again add the semolina and the milk in a pot. This time there is 550 millilitres of milk as you will be using cocoa and it will need extra milk.
- Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
- Then immediately add the cocoa, sugar, butter and vanilla. Mix well until combined.
- Pour the cocoa pudding on the white semolina puddings. Again shake or pat gently to make the pudding flat and even in the dish(es).
- Wait in room temperature until the puddings cool down. Then put them into the fridge.
- Before serving, if you like, flip upside down each dish on a plate carefully. Sprinkle some coconut flakes on top or place a few walnuts. Serve chilled.