A homemade semolina porridge. This recipe is best suited as a wholesome breakfast idea with banana and cashew, but of course, you can enjoy it too as a fulfilling dessert.
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TL;DR
Semolina porridge—also known as suji halwa in India—is a porridge cooked with milk and sugar and flavored with other ingredients such as nuts, spices, and fresh and dried fruits.
It's nutritious and keeps your stomach full. You can have a semolina porridge for breakfast today, and tomorrow you may enjoy a Swiss Bircher Muesli or homemade jam on whole wheat bread or a bowl full of fruits.
This recipe calls for coarse semolina. It's common across Europe and India. Coarse semolina is not finely ground wheat semolina.
You'll find coarse semolina commonly sold in Asian stores or European food themed supermarket shelves.
Coarse semolina tastes great, and it's filling, making it the perfect breakfast food!
📖 Recipe
Semolina Breakfast Porridge with Banana and Cashews
Ingredients
- ⅔ Cup Semolina
- ½ Stick Butter ghee
- 2 Cups Milk
- pinch Salt
- ¼ Cups Brown Sugar
- ½ Teaspoon Cinnamon Ground
- ⅔ Cup Cashews
- 1 Banana
Instructions
- Place the semolina into a pan and dry roast it for a few minutes until the color changes into a golden hue. Keep on stirring frequently as well or shake the pan or the semolina will burn!⅔ Cup Semolina
- Then add the butter and stir-cook for a short time.½ Stick Butter
- Continue to add in half the amount of the milk first. Mix it all and then add the remaining milk. Keep on low to medium heat.2 Cups Milk
- Throw in the salt, brown sugar and cinnamon powder. Mix well and let it cook for a minute or two before you add the cashew nuts (whole or in rough pieces).pinch Salt, ¼ Cups Brown Sugar, ½ Teaspoon Cinnamon Ground, ⅔ Cup Cashews
- The semolina porridge cooks fast, and you will be looking for something like a liquid consistency, so only cook it for a few minutes. Then take it from the heat and add the banana slices before serving the semolina breakfast porridge hot. The porridge thickens as it cools.1 Banana
Notes
Nutrition
Growing up in Pakistan, suji was a breakfast staple. Now, many years later, it is one of my “comfort” foods. I shared it with my children when they were young, and they loved it too. In the American grocery store it is cream of wheat. The key to making it tasty is browning it in the pan. I usually brown up a box at a time and keep it in the freezer.
You have wonderful childhood memories Vic, thanks for sharing them with us. Incidentally I just posted this week about our family semolina dessert, a cream of wheat dish. In the west we don't brown it first, it's something I learned is common in Asia. The preparation starts with heating up the milk in Europe, in Asia you brown first the semolina in a pan. I guess that's what makes the difference of a central European Grießpudding and an Asian Suji/rawa halwa. 🙂
Nice and healthy!!
Thank you for your feedback Linda! 🙂
I got some left over semolina and I should definitely make this tomorrow for our breakfast. Looks super delicious ! Thanks for the recipe, Helene.
We're always looking for new ideas for breakfast as well. This one is quite different from anything we eat. Have never had a semolina porridge. Looks fabulous Helene!
We always ate semolina porridge when I was a child. Your version sounds yummy.
I am all about a delicious breakfast, and I could get behind this porridge for sure. I've never thought about using semolina as a porridge base, but it sounds delicious. Save me some? 🙂
I would totally devour this whole bowl!!! I love breakfast recipes like this, simple, yet fun and delicious! Hugs, Terra
Ah, were we separated at birth Helene? Guess what my mother made for breakfast almost every morning! Love your version.... it is different to mine xox
A breakfast like this would definitely kick start my day, it is different and delicious 😀
Cheers
CCU
My breakfast tends to be pretty light -- usually whatever fruit is in season, and a hard-boiled egg. But occasionally I want something different. I've not cooked semolina before (well, pasta made with semolina, of course, but that's a different animal!). Lovely recipe -- I need to make this. Thanks.
I like semolina too. I also have learned to eat breakfast. Until Rob came to live with us we rarely had breakfast unless it was a big weekend event. Now we're getting used to feeding an old man every morning and he likes something different every day.
Delicious, healthy and nourishing! I love semolina.
Cheers,
Rosa