semolina pudding

Daniela Apostol’s semolina pudding cooks granulated sugar and cinnamon into a milk-and-semolina mixture. She connects it with her childhood in rural Romania and presents it as breakfast, a dessert or a between-meal snack.

Full-fat milk heats with granulated sugar and half of the ground cinnamon. Once the milk boils, semolina is added while the mixture is whisked continuously.

The pudding cooks until it thickens slightly and bubbles. It is removed from the heat and transferred to bowls while still loose enough to thicken further as it cools.

The remaining cinnamon can finish the surface, with jam, fresh fruit or nuts offered as other toppings. Apostol also describes fruit and nuts together as a topping combination.

The finished semolina pudding is offered hot or cold. Its milk base, sweetening and cinnamon accompany the soft cooked grain, whether served in the morning or later as a dessert.