Creamy Orange Blossom Semolina Pudding with Pistachios
Savor the comforting, creamy texture of this Orange Blossom Semolina Pudding. After making this many times, I’ve discovered the trick to a perfectly smooth, aromatic pudding. The warm, cozy aroma of orange blossom water will fill your kitchen and transport you to a cozy café in Marrakech. Start by sautéing semolina flour in butter, then gradually add milk for a rich, creamy base. For a lighter touch, try this dessert after my Easy Chicken Enchilada Soup. If you love recipes like this, you’ll also enjoy Easy Chicken Enchilada Soup and Creamy Moroccan Sweet Potato Soup with Chickpeas.
Why This Creamy Orange Blossom Semolina Pudding with Pistachios Is Pure Comfort
- The perfect balance of creamy and light
- Aromatic orange blossom water for a unique twist
- Crunchy pistachios for added texture
- Better than takeout and easy to make
What You'll Need for Creamy Orange Blossom Semolina Pudding with Pistachios
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Semolina flour
- Unsalted butter
- Milk
- Sugar
- Orange blossom water
- Pistachios
- Vanilla extract
- Orange zest
- Salt
- Optional: Cinnamon
- Optional: Powdered sugar
📝 Ingredient Notes
- Semolina flour: Also known as farina or cream of wheat.
🛒 Tools & Equipment I Recommend
- High-quality semolina flour — Ensures a smooth, creamy texture → See on Amazon
- Gourmet orange blossom water — Authentic flavor for a true Mediterranean experience → See on Amazon
How to Make Creamy Orange Blossom Semolina Pudding with Pistachios
- Step 1: Melt butter in a saucepan over medium heat. Add semolina flour and cook, stirring constantly, for 2 minutes.
- Step 2: Gradually whisk in milk, sugar, and a pinch of salt. Cook, stirring constantly, for 5-7 minutes until thickened.
- Step 3: Remove from heat and stir in orange blossom water, vanilla extract, and orange zest.
- Step 4: Pour into serving dishes and chill for at least 2 hours. Garnish with pistachios and serve.
Cook's Tips for Perfect Creamy Orange Blossom Semolina Pudding with Pistachios
- Common mistake and fix: Be sure to cook the semolina flour long enough to remove the raw taste. If it's still bitter, cook it a bit longer.
- Substitution tip: You can substitute all-purpose flour for semolina, but the texture will be slightly different.
- Make-ahead tip: This pudding can be made up to 2 days ahead and stored in the fridge.
Storing & Reheating Creamy Orange Blossom Semolina Pudding with Pistachios
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Can be made up to 2 days ahead.
Freezing Creamy Orange Blossom Semolina Pudding with Pistachios
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter version, use low-fat milk and reduce the sugar.
- Best substitution: Substitute almonds or pine nuts for pistachios if preferred.
- Make-ahead: This dessert can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding is too thick, add a little more milk and stir until smooth.
Want to level up this recipe?
High-quality pistachios — Add a satisfying crunch and beautiful color to your dessert → Check price on Amazon
Creamy Orange Blossom Semolina Pudding with Pistachios
Ingredients
Main Ingredients
- Semolina flour
- Unsalted butter
- Milk
- Sugar
- Orange blossom water
- Pistachios
Seasonings
- Vanilla extract
- Orange zest
- Salt
Optional Toppings
- Cinnamon
- Powdered sugar
Instructions
- Step 1: Melt butter in a saucepan over medium heat. Add semolina flour and cook, stirring constantly, for 2 minutes.
- Step 2: Gradually whisk in milk, sugar, and a pinch of salt. Cook, stirring constantly, for 5-7 minutes until thickened.
- Step 3: Remove from heat and stir in orange blossom water, vanilla extract, and orange zest.
- Step 4: Pour into serving dishes and chill for at least 2 hours. Garnish with pistachios and serve.
Notes
- Chef tip: For a lighter version, use low-fat milk and reduce the sugar.
- Best substitution: Substitute almonds or pine nuts for pistachios if preferred.
- Make-ahead: This dessert can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding is too thick, add a little more milk and stir until smooth.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 12g
- Carbs: 50g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Orange Blossom Semolina Pudding with Pistachios FAQs
Yes, it can be made up to 2 days ahead and stored in the fridge.
Ensure you cook the semolina flour long enough to remove the raw taste. If it's still grainy, try blending the pudding until smooth.
Not recommended, as the texture may become watery upon thawing.
All-purpose flour can be used, but the texture will be slightly different.
Use low-fat milk and reduce the sugar for a lighter version.
A Warm Final Note
I can’t wait for you to try Creamy Orange Blossom Semolina Pudding with Pistachios and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
