Swiss Semolina Pudding

Ingredients

In this adaptation of the Turkish İrmik Helvası to Swiss cuisine, we replace the traditional ingredients like olive oil and pine nuts with butter, which is commonly used in Swiss cooking. Additionally, we incorporate vanilla for a fragrant twist and adjust the sweetness to suit Swiss taste preferences. We alse have the original recipe for İrmik helvası, so you can check it out.

• 1 cup (200g) fine semolina 1 cup (200g) fine semolina
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 48g, 24g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, melt the butter over medium heat.
2. 2.
   Add the semolina to the melted butter and cook, stirring constantly, until it turns golden brown and releases a nutty aroma.
3. 3.
   Slowly pour in the milk while stirring continuously to prevent lumps from forming.
4. 4.
   Add the sugar and vanilla extract, stirring until the sugar dissolves.
5. 5.
   Reduce the heat to low and simmer the mixture, stirring frequently, until it thickens to a creamy consistency, about 10-15 minutes.
6. 6.
   Remove from heat and let the pudding cool slightly before serving.
7. 7.
   Serve the Swiss Semolina Pudding warm in individual bowls or dessert dishes.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smooth texture in the pudding.
• Butter — Opt for unsalted butter to control the saltiness of the dish.
• Milk — Whole milk is preferred for its richness, but you can use lower-fat milk if desired.
• Sugar — Adjust the amount of sugar according to your preference for sweetness.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• To enhance the flavor, you can sprinkle some ground cinnamon or grated chocolate on top of the pudding before serving.
• For a twist, you can add a handful of raisins or chopped nuts, such as almonds or hazelnuts, to the pudding while it simmers.
• If the pudding becomes too thick, you can add a little more milk to achieve the desired consistency.
• Leftover pudding can be refrigerated and enjoyed cold the next day.

Serving advice

Swiss Semolina Pudding is traditionally served warm. You can enjoy it on its own or pair it with a dollop of whipped cream or a sprinkle of ground cinnamon for added indulgence.

Presentation advice

Serve the Swiss Semolina Pudding in individual bowls or dessert dishes. You can garnish each serving with a dusting of cocoa powder or a sprig of fresh mint for an elegant touch.