Creamed Semolina

I can’t think of a better name for this simple dish, enjoyed from babies to adults. It is not only one of the first sweet foods offered to babies, it is also made for an evening dessert for adults where it is dressed up with nuts, dried fruits and added flavourings.

This is a sugar-free version, made using Canderel powder to make it suitable for diabetics.


1/3 cup fine semolina (or if you like it gritty, the coarse one, both work)

3/4 – 1 pint of milk (depends on how milky you like it)

1/4 cup canderel powder (or sugar if you prefer)


chopped almonds and raisins

1/2 tsp kewra/ rose water

Dry roast the semolina – we usually dry roast a jar full and keep it handy, as this is made quite regularly in our house. It keeps well roasted and stored in an airtight container.

For making fresh, dry roast the semolina on medium heat, until it starts to change colour and you start smelling the fragrance. I like some grains a little darker than others, as they bring out their own caramelised flavour. Reduce the heat and stir in the milk, followed by the sugar or canderel. It will bubble up, so be careful at this point. Keep stirring till it calms down a little and keep stirring gently as the semolina starts plumping up as it drinks the milk and gets creamy. Add the almonds, raisins and rose water if you are using them, or even strands of saffron if you prefer.

Serve hot any time of day, whether for breakfast, lunch of dinner.

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