A simple but elegant and delicious dessert!
Watch the Video:
Greek semolina pudding is such a beautiful dessert. My creamy white pudding is topped with chopped green pistachios and a bright red maraschino cherry. The perfect color combination for the holidays! The pudding is basically Greek custard pie filling, so if you like Galaktoboureko, you’re going to love this. Sweet, creamy pudding with a crunch. It’s so easy to make and can be doubled or tripled for a crowd. You can even make it a day ahead to save time on the day of your gathering. You’re going to love this as much as we do!
Why you’ll make this for every holiday party
Velvety vanilla pudding
Pistachio crunch
Fresh, juicy cherry
An easy-to-make but impressive semolina pudding that can be made ahead!
Everything you need
- Whole milk –for the creamiest pudding
- Granulated sugar
- Fine semolina flour –store any flour you have left in the freezer
- Cornstarch
- Eggs
- Egg yolk
- Salt
- Pure vanilla extract
- Butter –makes the pudding nice and rich
- optional: orange blossom water, rosewater, almond extract, or your favorite flavor
Garnish:
- Chopped pistachios
- maraschino cherries
How to make Greek Semolina Pudding
- Add the milk, salt, and half of the sugar to a saucepan. Place over medium heat and cook until steaming hot.
- In a mixing bowl, combine the eggs, cornstarch, and remaining sugar and whisk together until smooth.
- Temper the egg mixture by slowly adding a bit of the steaming hot milk to the egg mixture while whisking together.
- Then, pour the egg mixture into the saucepan and return to medium heat.
- Cook while constantly whisking until it boils and thickens enough to coat the back of a spoon.
- Remove the pan from the heat and add the butter, vanilla, and orange blossom water.
- Whisk together until smooth.
- Divide the pudding into serving cups or bowls and allow it to cool completely.
- Garnish with chopped pistachios and a maraschino cherry in the center of each pudding cup.
Serving
You can serve these individual pudding cups warm, but I prefer to serve them at room temperature or cold. I top the pudding with chopped pistachios, salted or unsalted, and a juicy maraschino cherry right in the center. You could also try fresh cherries or cherry preserves. To make things even easier, the pudding can be made the day before a gathering and refrigerated. There’s nothing better than having an impressive dessert already made on a busy cooking day. Everyone’s going to love it! Kali Orexi!
More Galaktoboureko desserts
- Pistachio Galaktoboureko Rolls
- Kataifi Galaktoboureko
- Galaktoboureko: Greek Custard Pie
- Galatopita: Greek Custard Pie (without syrup)
- GALAKTOBOUREKO ROLLS: GREEK CUSTARD & PHYLLO ROLLS
Greek Semolina Pudding
Ingredients
- 3 cups whole milk
- 1 cup (240g) granulated sugar
- 1/4 cup (40g) fine semolina flour
- 1 tablespoon cornstarch
- 2 whole eggs
- 1 egg yolk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon butter
- optional: 1 tablespoon orange blossom water or rosewater
Garnish:
- Chopped pistachios
- maraschino cherries
Instructions
- Add the milk, salt, and half of the sugar to a saucepan. Place over medium-heat and cook until steaming hot.
- In a mixing bowl combine the eggs, cornstarch, and remaining sugar and whisk together until smooth.
- Temper the egg mixture by slowly adding the steaming hot milk to the egg mixture while whisking together.
- Pour the mixture back into the sacuepan and return to medium-heat. Cook will whisking constantly until it boils and thickens enough to coat the back of a spoon.
- Remove the pan from the heat and add the butter, vanilla, and orange blossom water. Whisk together until smooth.
- Divide the pudding into serving cups or bowls and allow to cool completely.
- Garnish with chopped pistachios and a maraschino cherry in the center of each pudding cup.
- Kali Orexi!
Notes
The pudding can be made the day before it will be served and refrigerated.
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Dimitra how can I make this gluten free
And when does the semolina go in??
Ok just watched the video
when do you add the semolina?
You are amazing chef I learned from you, I will make this recipe for sure.
Merry Christmas and happy New Year.
Delicious I love your recipes
Can you interchange semolina flour and semolina (Farina)
in this recipe?
Hi,
Made this yesterday, & ate it today. It was absolutely delicious!
Thanks,
Leslie
Hi Dimitra,
I love your recipes. I was planning on making the Semolina pudding but your recipe doesn’t say when to add the semolina. I did watch the video and see that you added it with the eggs. You might want to correct your recipe directions.
Thank You,
Sandy
Hi Sandy,
Thank you for your kind words, and I’m so happy you enjoy the recipes! You’re absolutely right, I should have clarified that step in the recipe.
For the **Semolina Pudding**, the semolina should be added gradually to the milk mixture after it has come to a simmer, and then mixed until it thickens. You can then add the egg mixture once the semolina has thickened up, stirring continuously to combine everything smoothly.
I’ll make sure to update the recipe to include this step! Thank you for pointing that out, and I hope you enjoy making the pudding!
Best,
Dimitra
Great instructions on how to incorporate the eggs, but way, way too sweet. 1/2 or even a 1/3 of the sugar would do for me.
I absolutely love all of your recipes. Yours are the closest I’ve ever found to my petherá, who passed away 3 years ago. This dish was absolutely delicious. The only thing for me, it seemed a little sweet. I will make it again, but I’ll try 3/4 of a cup of sugar and see how that is. Keep doing what you’re doing because you’re always my go to, especially for Greek food!
Thank you so much for your kind words! I’m honored that my recipes remind you of your petherá. Reducing the sugar to 3/4 of a cup sounds like a great idea to suit your taste. I’m thrilled to be your go-to for Greek food—happy cooking!
I love the semolina pudding. I did reduce the sugar to 2/3 of a cup. It was sweet, but not overly sweet. I sprinkled a little cinnamon on top.
In Step 2, the semolina is added during this step. Your video displays this but the recipe needs this information added.
Kefalograviera and dill are such a classic and flavorful combo! Mint will give it a fresh twist—let me know how you like it. Tiropitakia truly are the best!
Oh Dimitri! Tomorrow is Easter and I just made a double batch of this for guests but I don’t want to share and I will probably need another double batch! I made it with almond milk. Delicious!! Thanks for an amazing recipe!
That sounds wonderful, I hope you had a nice easter and enjoyed the dessert!
Your ‘Greek Semolina Pudding ‘ Recipe lists fine Semolina as an ingredient and it’s in the title of your recipe .
But it’s missing from your Method entirely. So which step does the 1/4 cup Fine semolina get involved .
I made the recipe without it and added 1 tbsp of APF into the egg mix just be safe and it came fine but I do think semolina would give it a different texture .
Thank you so much for catching that! You’re absolutely right — the fine semolina should be added when you combine the milk and sugar, before adding the eggs. It helps give the pudding its lovely texture. I’m glad your version still turned out well with the flour substitute! I’ll update the recipe to make that step clearer. Thanks again for your careful reading and kind feedback!