Semolina Pudding is a quick and easy dessert which makes a common appearance in our home because this orange flavored cream of wheat porridge tastes amazing with it’s comforting familiar flavors.
This is a very classic Austrian/German semolina pudding recipe and you can find the how to further below.
I also explain the difference between Semolina vs Cream of Wheat vs Farina vs Sooji and if semolina pudding can be counted as healthy.
Semolina pudding was always there during my childhood. My mum would make it frequently from scratch in different variations.
The most common version was the plain semolina pudding or the one with caramel at the bottom.
In time, I started to appreciate the Semolina pudding with candied fruit bits. Some of you might call them tutti fruttis.
The most common candied fruit variations are the candied orange peel, cherry, and lemon peel. Those are very common in central Europe and not too expensive as well.
At some point, however, I got into making my own candied fruits.
I have tried amla candied fruits and orange candied fruit peel. My mum made some the other day with kumquats, which turned out great too.
The best fruits to turn into candied fruits are the sour citrus kind and those can be used in cakes, puddings, cookies (such as the Elisenlebkuchen) amongst others.
These days I tend to just add candied fruits in porridges, as in today’s semolina pudding.
What is Semolina?
Semolina vs Cream of Wheat vs Farina vs Sooji.
Is there a difference?
Semolina is coarsely ground cereals. The most common semolina is made of wheat, however other variations exist as well with oats, barley, and corn.
Yellow corn semolina is better known as polenta in Europe and the white corn variety, aka grits is more common in North America.
However, when we say Semolina we usually always think of wheat semolina.
The best way to understand the difference between semolina va cream of wheat vs farina vs rava vs sooji is by taking a look at the varieties in central Europe.
If you go to buy semolina in Austria or Germany, you would get two types of Semolina. One is the so-called soft wheat semolina (or just semolina) and the second the hard wheat semolina.
Translated that would be Weichweizengrieß (soft semolina) and Hartweizengrieß (hard semolina/durum wheat). Grieß/Griess means Semolina.
Soft Wheat Semolina…
… is more finely ground, cooks to a velvety consistency. It’s most commonly used to make baby food or simply said, porridge/pudding. Soft Wheat Semolina is also known as Cream of Wheat!
Hard Wheat Semolina…
…is harder more coarsely ground, you call it also Durum Wheat Semolina. This Semolina variation is more commonly used to make pasta, dumplings or couscous.
To summarize the big Semolina confusion:
- Semolina is made of coarsely ground cereals. Can be wheat, oats, barley or other grains.
- Cream of wheat is apparently the same as farina in the US (just different brand names) and the same as soft wheat semolina or Weichweizengrieß in German.
- Farina anywhere else in this world is not semolina but the Latin/Italian word for flour meal
- Rava/Rawa and Soji/Sooji are the same things, it’s semolina in general. In South India Semolina is known as Rava in north India they call semolina Sooji.
Did I miss something? Please share with us in a comment below!
Is Semolina Cream of Wheat healthy and good for me?
Semolina is coarsely ground wheat and it is lower in calories but higher in proteins.
Prepared as a porridge it’s a filling dish and your stomach will digest slowly, giving you for a much longer time the feeling that you are full. That means you don’t need to eat so soon again.
But again this is a Gluten rich food that means it’s not for you if you are suffering from celiac disease or if you have embraced a gluten-free diet.
To make semolina pudding healthier you can skip the sugar and butter in this recipe to reduce the number of saturated fats and sugar carbs. If you don’t want to compromise on taste, stick to the recipe.
AND for all the health concious sweet teeth out there -> Healthy Peanutbutter cups by fitfoodiefinds.com
Semolina Pudding with Orange – How to make Cream of Wheat Porridge Recipe below:
- 500 milliliter Milk or 16.9 fl oz or 2 cups
- 120 grams soft wheat Semolina aka Cream of wheat or 4.2 oz or almost ¾ cup
- 50 grams Sugar or 1.8 oz or ¼ cup
- 25 grams Butter or 2 Tablespoons
- about a dozen Candied orange peel homemade or store bought
- Pour the milk into a sauce pan and let it heat up gradually. Then add the Semolina and Sugar and whisk the content while it's getting more and more cooked.
- Continue by adding the butter and orange candy too and keep on whisking while the content starts to cook more and more. By whisking you prevent lumps to form and that the semolina gets burned at the bottom of the sauce pan.
- Make sure to keep on whisking while the sauce pan remains on medium to low heat. The content will start to thicken slowly. Once the semolina pudding is bubbling and has reached a thick consistency, you know that it's ready.
- Keep small bowl/pots or ramekin ready and pour the semolina pudding into them.
- Let the pudding pots cool. I like my pudding cold. 🙂
2. You can leave out the orange candy to make a plain semolina pudding or you can add other flavoring agents such as vanilla or cocoa or add some caramel into the ramekin pots before pouring the still hot semolina pudding.
Recipes like the Semolina Pudding:
Dear Reader, how do you like your Semolina Pudding?
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Ok, this is one of your recipes that I have made but without the butter and orange peels. This used to be one of my easy to cook breakfast. I used to take some Sooji or Semolina and roast it dry and once it is little brown pour some milk and let the milk come to boil. Let it simmer for a bit – add sugar or jaggery, throw in some nuts like almonds, cashews, and raisins. Easy peasy breakfast ready to eat.
Oh, I love the sound of one with caramel on the bottom! I tried my hand at candied lemon peel last year. It was so good! I loved that you incorporated the orange into this recipe. I can just taste it!
This looks like an interesting dish. I have not really had much of a chance to work with semolina, but that might have to change.
I never knew there were multiple types of semolina! I also never thought of Cream of Wheat as anything more than a breakfast food I discovered in Minnesota. I’ll have to broaden my thinking and try this! I love candied citrus.
This would make an awesome dessert. I love the step by step pictures.
I’m gluten free so can’t have semolina, but I appreciate the detail you went into in describing the various differences. I never knew all of that! I love that you pair this with homemade candied fruits
This looks wonderful, so comforting on a chilly day. I bet the kids would like this as well.
I love this post. The answer to the semolina mystery is revealed! The recipe sounds delicious, however I cannot have gluten, so I can’t try it. 🙁
We make something like this…called Ravaa Kesari and it is a little more thick..
I usually add Clarified butter to this.
I loved your twist of adding candied peels to the recipe. Will try it soon.
Oh gosh, this just reminds me of my childhood. I would eat cream of semolina all the time. And I loved it. 🙂
I love semolina pudding. I grew up eating this as a kid – use to be my weekend breakfast. Mom would add dates and honey in mine. yum!
Never had Semolina pudding before but looking forward to trying it!
Oh really? =) Then you better try this easy semolina dessert. Let us know how you liked it.
I have never thought about making my own Cream of Wheat cereal! Love that you showed how easy it is. Love that you added orange, too!
thank you for the differences in semolina flours because im always confused…..i will need to try this recipe soon!
I have only had the classics: chocolate, vanilla or butterscotch pudding, but never orange. I need to try this!!
What a warm and filling way to start the day. The orange is a great topping for this too.
Oh my gosh this takes me back to childhood! My mom used to make me Cream of Wheat almost every morning in the winter
I’ve never made semolina but this sounds amazing. I particularly like the bright, citrusy flavors you’ve got going in this dish.
Love the explanations for all the variations. Really interesting. And lovely recipes.
To be honest, I’ve never heard of semolina. I love the idea of Caramel with it, though. 🙂
I’ve never had a semolina pudding. This looks so creamy and absolutely delicious! Love the addition of the candied orange.
I love cream of wheat for breakfast. AND now after trying this recipe, I LOVE it for dessert.