Semolina dessert
Portion: 
Preparation: 
( 41 oy 4,24/5)
Ramadan We continue at full throttle with the practical recipes I have prepared for you. It is a delicious dessert that we all intend to make, even if we do not make it often. semolina dessert.
Since it does not have a dominant taste, it can be easily colored and enhanced with fruits or chocolate sauces. Although we said "I will not eat much tonight", we inevitably miss the end of the meals. At least, I say we can lighten the load of our stomach a little by making and eating light desserts..
Semolina dessert I served it with lemon ice cream at iftar, I loved the taste. I recommend you to try it with your favorite ice cream varieties in this hot weather..
Don't forget to visit Ramadan menus!!
Ingredients for Semolina Dessert Recipe
- 1 liter milk
- 10 tablespoons of granulated sugar
- 10 tablespoon of semolina
- 1 packet of vanilla sugar or 2-3 drops of vanilla extract
- 1 package of vetch biscuits upon request
- 1 tablespoons of margarine
- Fresh fruit or ice cream for serving
How to Make Semolina Dessert Recipe?
- Add milk, sugar and semolina to the pot and turn on the stove.
- Cook over medium heat, stirring, until it reaches a custard consistency.
- Just before taking your boiling dessert (it will produce small bubbles) from the stove, add vanilla and margarine and mix quickly.
- If desired, pour into small containers or into a pre-wetted boron.
- When it comes to room temperature, put it in the refrigerator and let it rest for a few hours.
- Serve by slicing.
It was very good... I grated the orange peel in it ... it gave a nice basil ... I also put petibor in it ... Thanks to the one who wrote the recipe ;))
oohhh it's super.. it's also very easy...I use 7 measures of butter and sugar instead of margarine...o la la so:)
great recipe but why do you use buskiwi
How is the biscuit used?
It is written on request in the recipe. If you are going to use it, pour half of the dessert into the bowl, place the biscuits on it and pour the remaining half of the dessert.
hello, I am looking for the recipe for şambali on the street that is sold. Do you know what makes the semolina squeezing and hardening? I have been making it for days, it does not cut when it comes out of the oven.
The dessert looks so good, I'm going to start making it now, but I'm thinking of adding whipped cream instead of margarine and decorating it with cinnamon, let's see how it goes...
It's a very nice dessert. It can be garnished with cinnamon, walnuts or cocoa ;)
we're going to make it now, it looks so delicious with my wife :)
hello this is delicious dessert
mmm it looks very good, I just made it, let's see how it will turn out.. I'm thinking of serving it with ready chocolate and blackberry sauce.
chocolate sauce is a really good idea
I think I understand why some are yellow and some are white: depending on the type of semolina, it is either white or cream-colored... when mine was cream-colored :D but it's still boiling, I haven't tasted it… I taught my student a sweet on the other hand, hehe:D
I agree with Ms. Yasemin. It tasted good, but the color was not like yours. What can we do about the color?
Hello there ,
I made this dessert for my guests in the evening. It tasted good, but the color was a little yellowish. I didn't add walnuts etc. What should I do to make it white like this one?
I've been craving semolina dessert for a long time. it was great :) your recipes are super now I'm here every day :)
The consistency is good, the taste is good, but the color of mine is yellowish. It looks white in your picture, is there any particular reason?
I also used ground walnut in the mezzanine. The result is fantastic, a flavor I love.
Tusi you gave the answer yourself :) Walnuts turn yellow in all the desserts you add. There is always yellowing in Güllaç or other milk desserts. Well done..
it looks really amazing, congrats.
Ms. Nilay, love from Greece, your recipes are super, I wish you continued success... Ms. Nese, you can easily store the roasted eggplant in the freezer bag in the fridge, it is very wonderful, it does not lose its sweet smell even after months..
a wonderful recipe, thank you, I love this dessert yaaaaaaaaaa
Hello, pour half of the semolina dessert into my soaked bordeaux, then spread the biscuits on the entire floor, if you want whole or crushed. Add the rest of the semolina on top and put it in the refrigerator.
MY DEAR I LOVE IT VERY, VERY VERY MUCH YES IT IS PERFECT WITH ICE CREAM, I LOOK AT IT, I ESCAPEED
LOVE
hello, at what stage do we include the vetch biscuits?
Looks Super Walla I'm So Hungry I Couldn't Get Up For Sahur Right Now I'm Looking Like A Cat's Lungs :( :(
oh my
Thank you Nilgün, even the simplest desserts can look perfect with minor changes, don't forget to experiment with the stuffing. love..
I have a question that I would like you to answer. I have so many eggplants at home that I don't want it to be wasted and I intend to roast it and keep it in the freezer. Do I need to peel the eggplants after roasting them and store them in freezer bags or do I need to do another process??? I will be glad if you inform me.
Hello Neşe, it is a great idea to watch the eggplants. However, we usually fill the roasted eggplants tightly into jars, put olive oil on the top and store them in the refrigerator. I've never stored it in a freezer bag before, but if you're going to put it in the freezer, it would be suitable in a bag.
Hello again after a long break, nilay lady. I follow your site regularly, but I haven't been writing a comment for a long time. The semolina dessert looks really great, tonight's sweetie is ready already :)
Good Morning. I went to your site this morning. What beautiful photos they are. Even though the semolina dessert looks like an ordinary dessert, these photos make it easy for people to make it. good luck