I gather the humble semolina pudding is common to many cultures around the world albeit prepared with minor variations. Semolina pudding would qualify as either a breakfast or dessert depending upon how sweeter it is, I guess. Today's version of pudding called griessbrei is from Germany and falls more under the former category. This easy breezy breakfast pudding can be prepared in under 10 minutes and tastes quite different than the Indian semolina halwa since there is no ghee toasting of semolina before cooking and it is cooked in milk. The preparation sounds more like south Indian rava ganji though it is more sweeter and thinner than giessbrei. And of couse vanilla flavoring is not traditionally used in Indian cuisine. The sugar in the griessbrei recipe can be either omitted or increased depending how sweeter you prefer your pudding.
1/4 cup semolina flour / fine semolina
1 cup milk
1 tbsp. sugar
A pinch of salt
1/2 tsp. vanilla extract
* Add all the ingredients to a thick sauce pan or a non stick pan and whisk well. Cook the mixture on medium flame stirring now and then to avoid it sticking to the bottom / lumping.
* When the mixture comes to a boil, lower the heat and cover the pan. Cook until the mixture is done or until the mixture comes together to a thicker consistency.
* Serve warm with toppings like butter, cinnamon, jam, fruit compote or sugar.
This goes to Blogging marathon #74, under the theme 'Are you Pudding me' Check out the page to read what other marathoners are cooking.