In the morning, when I don't feel like wasting much time, I quickly make semolina with milk. I usually prefer warm desserts, but this one is actually good cold too, straight from the fridge, with jam on top. I've noticed it never lasts long, even if I make a larger portion.
Quick info
Total time: 15-20 minutes, depending on the amount of milk and how quickly the sugar melts
Preparation time: 2-3 minutes
Cooking time: 10-15 minutes
Servings: 1-4, depending on the amount of milk used
Difficulty: easy
Recipe type: quick homemade dessert
Ingredients
milk – between 300 ml and 1 liter (I adjust according to how many people I have at the table)
semolina – I add gradually until it reaches the desired consistency
sugar – for 300 ml of milk, I use about 3 teaspoons
vanilla sugar – 1 packet (or to taste)
lemon zest
orange zest
vanilla essence
Preparation method
1. Put the milk in a small pot, add the sugar, vanilla sugar, grated lemon and orange zest, and vanilla essence.
2. Mix well with a whisk and place over medium heat. When the milk heats up and the sugar dissolves completely, I start stirring more frequently. Usually, when the milk is warm, a fine foam forms on the edges.
3. I begin to sprinkle in the semolina, one tablespoon at a time, stirring vigorously with the whisk after each addition to prevent lumps from forming. I continue until it reaches the desired consistency – I don't make an exact calculation, I stop when it has the texture of a softer polenta. The semolina thickens more as it boils, but also after it cools.
4. I let the mixture come to a boil a few times, stirring to prevent sticking. If it seems too thick, I add a little warm milk and homogenize. If it comes out too soft, I add a little more semolina and let it cook for another minute or two.
5. When the consistency is right, I pour the semolina with milk into a mold quickly rinsed under cold water. This way, it doesn't stick when cooling.
6. I let it cool completely, then turn it out onto a plate or cut slices directly in the mold.
Why I make this recipe often
It's quick, doesn't require fancy ingredients, can be made with small quantities, and more milk if guests come. I like that I can serve it both warm and cold, and it pairs well with almost any jam I have on hand.
Tips and variations
Tips
I don't add the semolina at the beginning, I add it gradually so it doesn't get too thick. If I accidentally added too much, I add more warm milk directly into the pot and mix well.
I stir constantly, especially after adding the semolina, to prevent it from sticking to the bottom.
I don't let it boil too long after it starts to thicken, just a few boils, otherwise, it becomes too hard when cooled.
Substitutions
If I don't have orange zest, I just use lemon or vice versa. The vanilla essence can be omitted or replaced with a little almond extract for a different flavor.
Instead of vanilla sugar, regular sugar can also be used, but the flavors will be more subtle.
Variations
For a more pronounced flavor, I put the citrus zest directly in the milk from the start and remove it before pouring into the mold.
A dash of cinnamon can be added to the milk or when serving.
If I feel like something creamier, I use whole milk.
Serving ideas
I serve it with cherry jam, strawberry jam, or with caramel glaze on top. Sometimes I sprinkle cinnamon or a little powdered sugar.
Frequently asked questions
1. How much semolina do I use exactly?
I don't use a fixed amount, I add gradually until it reaches the desired consistency – about like soft polenta. For 300 ml of milk, it typically takes 2-3 tablespoons of semolina, but each type of semolina can 'bind' differently.
2. Can the recipe be made without citrus flavor?
Yes, but the final taste will be a bit simpler. You can just add vanilla essence or nothing at all if you prefer.
3. If I added too much semolina and it's too thick, can I fix it?
It can be corrected by adding a little warm milk and stirring vigorously, directly over low heat.
4. Does the semolina with milk cut nicely, like pudding?
If you let it cool well, it becomes compact and can be sliced. If you want it softer, use less semolina or serve directly from the mold with a spoon.
5. Can I use plant-based milk?
The original recipe does not specify, but it can generally work with plant-based milk; the result won't be as creamy, and the flavor will depend on the type of milk used.
Nutritional values
The values are approximate, for one serving made with 300 ml of milk, 3 teaspoons of sugar, and 2-3 tablespoons of semolina:
Calories: 250-300 kcal
Protein: 8-10 g
Carbohydrates: 40-45 g
Fats: 5-8 g
Values may vary depending on the milk used, sugar, and toppings.
Storage and reheating
It can be stored in the fridge for up to 2 days. If it becomes too hard, it can be reheated with a little milk, directly over low heat, stirring frequently. I do not recommend freezing, as the texture becomes quite strange after thawing. If there are leftovers, I usually eat it cold with jam.
Quick info
Total time: 15-20 minutes, depending on the amount of milk and how quickly the sugar melts
Preparation time: 2-3 minutes
Cooking time: 10-15 minutes
Servings: 1-4, depending on the amount of milk used
Difficulty: easy
Recipe type: quick homemade dessert
Ingredients
milk – between 300 ml and 1 liter (I adjust according to how many people I have at the table)
semolina – I add gradually until it reaches the desired consistency
sugar – for 300 ml of milk, I use about 3 teaspoons
vanilla sugar – 1 packet (or to taste)
lemon zest
orange zest
vanilla essence
Preparation method
1. Put the milk in a small pot, add the sugar, vanilla sugar, grated lemon and orange zest, and vanilla essence.
2. Mix well with a whisk and place over medium heat. When the milk heats up and the sugar dissolves completely, I start stirring more frequently. Usually, when the milk is warm, a fine foam forms on the edges.
3. I begin to sprinkle in the semolina, one tablespoon at a time, stirring vigorously with the whisk after each addition to prevent lumps from forming. I continue until it reaches the desired consistency – I don't make an exact calculation, I stop when it has the texture of a softer polenta. The semolina thickens more as it boils, but also after it cools.
4. I let the mixture come to a boil a few times, stirring to prevent sticking. If it seems too thick, I add a little warm milk and homogenize. If it comes out too soft, I add a little more semolina and let it cook for another minute or two.
5. When the consistency is right, I pour the semolina with milk into a mold quickly rinsed under cold water. This way, it doesn't stick when cooling.
6. I let it cool completely, then turn it out onto a plate or cut slices directly in the mold.
Why I make this recipe often
It's quick, doesn't require fancy ingredients, can be made with small quantities, and more milk if guests come. I like that I can serve it both warm and cold, and it pairs well with almost any jam I have on hand.
Tips and variations
Tips
I don't add the semolina at the beginning, I add it gradually so it doesn't get too thick. If I accidentally added too much, I add more warm milk directly into the pot and mix well.
I stir constantly, especially after adding the semolina, to prevent it from sticking to the bottom.
I don't let it boil too long after it starts to thicken, just a few boils, otherwise, it becomes too hard when cooled.
Substitutions
If I don't have orange zest, I just use lemon or vice versa. The vanilla essence can be omitted or replaced with a little almond extract for a different flavor.
Instead of vanilla sugar, regular sugar can also be used, but the flavors will be more subtle.
Variations
For a more pronounced flavor, I put the citrus zest directly in the milk from the start and remove it before pouring into the mold.
A dash of cinnamon can be added to the milk or when serving.
If I feel like something creamier, I use whole milk.
Serving ideas
I serve it with cherry jam, strawberry jam, or with caramel glaze on top. Sometimes I sprinkle cinnamon or a little powdered sugar.
Frequently asked questions
1. How much semolina do I use exactly?
I don't use a fixed amount, I add gradually until it reaches the desired consistency – about like soft polenta. For 300 ml of milk, it typically takes 2-3 tablespoons of semolina, but each type of semolina can 'bind' differently.
2. Can the recipe be made without citrus flavor?
Yes, but the final taste will be a bit simpler. You can just add vanilla essence or nothing at all if you prefer.
3. If I added too much semolina and it's too thick, can I fix it?
It can be corrected by adding a little warm milk and stirring vigorously, directly over low heat.
4. Does the semolina with milk cut nicely, like pudding?
If you let it cool well, it becomes compact and can be sliced. If you want it softer, use less semolina or serve directly from the mold with a spoon.
5. Can I use plant-based milk?
The original recipe does not specify, but it can generally work with plant-based milk; the result won't be as creamy, and the flavor will depend on the type of milk used.
Nutritional values
The values are approximate, for one serving made with 300 ml of milk, 3 teaspoons of sugar, and 2-3 tablespoons of semolina:
Calories: 250-300 kcal
Protein: 8-10 g
Carbohydrates: 40-45 g
Fats: 5-8 g
Values may vary depending on the milk used, sugar, and toppings.
Storage and reheating
It can be stored in the fridge for up to 2 days. If it becomes too hard, it can be reheated with a little milk, directly over low heat, stirring frequently. I do not recommend freezing, as the texture becomes quite strange after thawing. If there are leftovers, I usually eat it cold with jam.