Cardamom Semolina Breakfast Pudding

The key to smooth semolina pudding is to whisk the grain into warm milk gradually. Keep the heat low and stir across the bottom of the pan as it thickens. This recipe serves four and is ready in about 15 minutes.

Serves: 4
Prep: 5 minutes
Cook: 10 minutes

Ingredients

• 3 cups milk
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cardamom
• 1/2 cup fine semolina
• 2 tablespoons granulated sugar
• 1/3 cup golden raisins
• 1 teaspoon vanilla extract
• 2 tablespoons chopped pistachios
• 1 tablespoon honey, optional

Method

1. Warm the milk, salt, and cardamom in a medium saucepan over medium heat until steaming, stirring occasionally. Do not let it boil.
2. Slowly sprinkle in the semolina while whisking continuously. Reduce the heat to low and keep whisking for 3 to 5 minutes, until no dry grains remain.
3. Stir in the sugar and raisins. Cook, stirring often, for 3 to 5 minutes more, until the pudding thickens but remains pourable.
4. Remove from the heat and stir in vanilla. Let stand for 2 minutes; add a little warm milk if it becomes too thick.
5. Spoon into bowls and finish with pistachios and a small drizzle of honey if desired.

Variations

Replace raisins with chopped dates or dried apricots. Use cinnamon in place of cardamom, or serve with fresh berries when available.

Storage and reheating

Refrigerate cooled pudding in a covered container for up to 3 days. Reheat gently on the stove with a splash of milk, whisking until smooth.

For a quick morning routine, see the breakfast prep guide for early starts and weekly breakfast grocery list. Put semolina and raisins on the Lucru Home meal planner.