Turkish Semolina Pudding or Sutlu Irmik Tatlisi is a soft and delicious pudding made with just a few basic ingredients. The sugar-coated walnuts as a garnish is a perfect compliment to the pudding.
Pudding is one of the kinds of recipes that I have not worked with much before. I see pudding more as Payasam / Kheer and or the Indian kesari and just satisfy myself with that. I am paired with Mireille for this month’s Recipe Swap Challenge.
We have known each other for about 8 years now and had the pleasure of staying in the same state until I moved to Oklahoma. Her blog - The Schizo Chef is filled with many different recipes from all over the world. She adapts to any cuisine as if it’s her own and her immense research into every cuisine and recipe is marvelous.
I was at loss as to what to choose from Mir’s blog. I was taking my time going through her different categories and that is when this Turkish Semolina Pudding caught my eye. We are big fans of Turkish food and thought why not add one more to my collection? Also since I have not made many puddings before, this Sutlu Irmik Tatlisi recipe sounded very simple for a beginner.
What is special about this pudding -
This Turkish Semolina Pudding is made with just a handful of basic ingredients. I used the Indian fine rava to make this recipe. I am assuming the coarse rava might work as well but it could take a little longer to cook. Since I used fine semolina, it cooked very quickly.
I did not change much from Mir’s recipe and followed it almost exactly. I decided to use some sugar-coated walnuts instead of plain ones as a garnish and that worked so well. Another great recipe to use fine semolina is this Honey Drizzled Semolina cake .
The texture of the cake is so wonderful that you will keep coming back for more. To make the walnut garnish, I just toasted some walnuts and sprinkled it with granulated sugar. It melts and coats the walnuts in the heat and it almost becomes like candies nuts but not as sweet as the candy.
Just a little sugar went a long way. I would highly recommend using walnuts (with or without the sugar) as a garnish as it compliments the soft texture of the pudding adding a crunch to it.
Preparation time - 5 minutes Cooking time - 15 minutes Difficulty level - Easy Recipe adapted from - The Schizo Chef
Ingredients to make Turkish Semolina Pudding - serves 4
- Semolina - 5 TBSP
- Sugar - 8 TBSP
- Butter - 4 TBSP
- Milk - 2 Cups
- Vanilla extract - 1 tsp
To make Walnut Garnish
- Walnuts - 10 large pieces
- Granulated sugar - 2 tsp
Procedure to make Turkish Semolina Pudding
In a saucepan, melt the butter.
Add the milk and sugar and mix. Let the milk mixture come to a gentle boil on low to medium flame.
Now slowly add the measured semolina. Reduce the heat and keep stirring the mixture until it thickens.
This takes about 3 to 5 minutes. When the pudding is almost thick, turn off the flame and stir in the vanilla.
Carefully pour the pudding into an individual serving dish (if using) or a casserole.
Chill it for at least 30 minutes or until the pudding sets.
To make the Walnut Garnish - In the meantime, slightly roast the walnuts in a pan. Sprinkle the sugar evenly over the walnuts and shake it to coat. The sugar will dissolve in the heat and will coat the walnuts. Now turn off the flame and let the walnuts cool in the same pan. It will become crunchy when cool. Evenly chop the walnuts and use them as garnish.
- To serve - Once the pudding has set, you could invert it on a serving plate and garnish it with sugared walnut. If not just serve the Sutlu Irmik Tatlisi as is in the individual bowls.
Other Pudding Recipes
- Paal Payasam | Kheer | Rice Pudding
- Double Ka Meetha (Eggless Indian Bread Pudding)
- Sheer Khorma - Sheer Khurma - Dates, Milk and Vermicelli Pudding
- Black Rice Pudding / Nap Naang made the Rongmei Naga Style
Recipe
Equipment
- ▢ Saucepan
- ▢ Stove
Ingredients
- ▢ 5 tablespoon Semolina
- ▢ 8 tablespoon Sugar
- ▢ 4 tablespoon Butter
- ▢ 2 cups Milk
- ▢ 1 teaspoon Vanilla extract
To make Walnut Garnish -
- ▢ 10 pieces Walnuts
- ▢ 2 teaspoon Granulated sugar
Instructions
- In a sauce pan, melt the butter.
- Add the milk and sugar and mix. Let the milk mixture come to a gentle boil in low to medium flame.
- Now slowly add the measured semolina. Reduce the heat and keep stirring the mixture until it thickens.
- This takes about 3 to 5 minutes. When the pudding is almost thick, turn off the flame and stir in the vanilla.
- Carefully pour the pudding into individual serving dish (if using) or a casserole.
- Chill it for at least 30 minutes or until the pudding sets.
- To make the Walnut Garnish - In the meantime, slightly roast the walnuts in a pan. Sprinkle the suagr evenly over the walnuts and shake it to coat. The sugar will dissolve in the heat and will coat the walnuts. Now turn off the flame and let the walnuts cool in the same pan. It will become crunchy when cool. Evenly chop the walnuts and use it as garnish.
- To serve - Once the pudding has set, you could invert it on a serving plate and garnish with sugared walnut. If not just serve as is in the individual bowls.
Nutrition
More Middle Eastern Recipes
- Cezerye | Turkish Carrot and Walnut Bars
- Quinoa Tabbouleh | Tabouli Salad
- Middle Eastern Lentil Soup | Vegan And Gluten Free
- Zaatar Flatbread - Middle Eastern Flatbread
Turkish Semolina Pudding
Equipment
- Saucepan
- Stove
Ingredients
- 5 tablespoon Semolina
- 8 tablespoon Sugar
- 4 tablespoon Butter
- 2 cups Milk
- 1 teaspoon Vanilla extract
To make Walnut Garnish –
- 10 pieces Walnuts
- 2 teaspoon Granulated sugar
Instructions
- In a sauce pan, melt the butter.
- Add the milk and sugar and mix. Let the milk mixture come to a gentle boil in low to medium flame.
- Now slowly add the measured semolina. Reduce the heat and keep stirring the mixture until it thickens.
- This takes about 3 to 5 minutes. When the pudding is almost thick, turn off the flame and stir in the vanilla.
- Carefully pour the pudding into individual serving dish (if using) or a casserole.
- Chill it for at least 30 minutes or until the pudding sets.
- To make the Walnut Garnish – In the meantime, slightly roast the walnuts in a pan. Sprinkle the suagr evenly over the walnuts and shake it to coat. The sugar will dissolve in the heat and will coat the walnuts. Now turn off the flame and let the walnuts cool in the same pan. It will become crunchy when cool. Evenly chop the walnuts and use it as garnish.
- To serve – Once the pudding has set, you could invert it on a serving plate and garnish with sugared walnut. If not just serve as is in the individual bowls.
