Skip to main content

Semolina Pudding

"A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds."

By allrecipes · From Open Recipes · 6 ingredients
Jump to recipe ↓

Why it works: Semolina and flour match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 310 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

6 servings
Prep10 min
Cook25 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Combine the water, white sugar and cinnamon stick in a saucepan over medium heat. Stir until the sugar dissolves, bring to a boil, then simmer 5 minutes. Remove and discard the cinnamon stick and keep the syrup warm over low heat.

  2. In a separate saucepan, warm the milk over medium-low heat for about 3 minutes, until steaming but not boiling.

  3. Melt the butter in a large heavy saucepan over medium heat. Add the semolina flour and stir for 3 to 4 minutes until fragrant and lightly golden.

  4. Slowly pour in the warm milk while whisking constantly to prevent lumps. Cook over medium-low heat, stirring often, for about 8 minutes until the mixture thickens.

  5. Gradually stir the warm sugar syrup into the semolina mixture. Cook 5 more minutes, stirring, until thick and smooth enough to hold its shape on a spoon.

  6. Spoon the pudding into serving dishes. Serve warm, or cover and refrigerate until chilled and set before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Semolina + flourtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together12,647 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + flourtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together16,954 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs