GALATOPITA (BAKED SEMOLINA PUDDING)
Make and share this Galatopita (Baked Semolina Pudding) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 16-18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F.
- Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
- In a large pot, scald milk with 1 1/2 cups of sugar.
- Taste the milk to see how sweet it is.
- If you want it sweeter, add up to 1/2 cup more sugar.
- Add butter.
- When butter has melted, add semolina in a thin stream, whisking constantly.
- Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
- It will thicken quickly.
- Once thick, remove from heat and cool for 5 minutes.
- Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
- Add vanilla extract.
- Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
- Remove, dust with cinnamon, and cool.
- Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.
GREEK HALVA (A SEMOLINA PUDDING)
This is another recipe for halva, my mum's recipe. It's one of the most common desserts in Greece and perfect for a lent. You can add in it raisins, almonds, pecan, pine nuts, its up to you!
Provided by katia
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
- Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
- When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
- Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
- Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
- Sprinkle with more nuts and cinnamon.
Nutrition Facts : Calories 280.7, Fat 12.2, SaturatedFat 1.7, Sodium 1.5, Carbohydrate 41.4, Fiber 0.8, Sugar 27.8, Protein 2.4
GRIEßBREI (GERMAN SEMOLINA PUDDING)
This is a typical German dessert that I ate very often as a child. It is made from semolina and quite similar to pudding, only grainier. It is often eaten plain or with some cinnamon-sugar sprinkled on top. Another popular way of eating it is topped with berry compote. I hope youll enjoy this as much as we do! :)
Provided by Lalaloula
Categories Dessert
Time 12m
Yield 2 bowls
Number Of Ingredients 4
Steps:
- In a saucepan mix milk, sugar and vanilla.
- Bring milk to a boil being careful not to burn it. Reduce heat to medium.
- Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
- Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
- Serve with compote of your choice, cream or cinnamon-sugar.
SEMOLINA PUDDING (BURMESE)
This comforting dessert from Burma is being posted untried for ZWT II. The resulting pudding is much thicker than what Americans associate with pudding and is cut into bars and served in slices. The idea of using semolina in a dessert intrigues me so I look forward to trying it myself soon.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the semolina in a large and heavy saucepan.
- Stir in the coconut milk gradually, keeping the mixture free from lumps.
- Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
- When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
- Add salt and ground cardamom and mix well.
- Beat in the egg yolks, one at a time.
- Stiffly beat the egg whites and fold in .
- Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
- Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
- Sprinkle liberally over semolina mixture.
- Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
- Cool in the dish, then cut into large diamond-shaped pieces.
Nutrition Facts : Calories 367.2, Fat 24.7, SaturatedFat 18, Cholesterol 77.3, Sodium 67.9, Carbohydrate 33.5, Fiber 2.4, Sugar 21.3, Protein 5.6
BANANA AND SEMOLINA PUDDING (SHEERA)
I am calling this dish a pudding for want of a better equivalent to the word sheera. This is definitely a dish you have to try. A dessert or a tea time filler.
Provided by Girl from India
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the semolina in the clarified butter for 10 mins till golden brown.
- Then add 2 cups of milk/ half and half.
- When cooked add the mashed bananas and the sugar.
- Then when the mixture is almost dry, add the cardamoms and raisins.
- Serve hot or cold.
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- Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. (see note 1)
- In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Whisk thoroughly to combine and set aside.
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