Easy Semolina Pudding Recipe
This easy Semolina Pudding is made with semolina (sooji/rava), water, sugar, and ghee. It is a simple, comforting dessert that comes together in about 15 minutes using basic pantry ingredients.
Unlike milk-based semolina pudding, this version uses water instead of milk, giving it a lighter texture while allowing the roasted semolina, ghee, and cardamom flavors to shine.
Ingredients
- 1 cup semolina (sooji/rava)
- 3 cups water
- 3 /4 cup sugar
- 1/2 cup ghee
- 2 tablespoon chopped almonds or pistachios, optional
- 1 tablespoon raisins, optional
How to Make Semolina Pudding With Water
1. Roast the semolina and dry fruit
Heat the ghee in a saucepan over medium-low heat. Add the semolina and dry fruit and roast for about 2–3 minutes, stirring continuously.
The semolina should become lightly golden and aromatic. Be careful not to burn it.
2. Add the water
Heat the water in a pan separately until warm or hot also.
ADD the sugar to the boiling water so that it can dissolve properly.
Slowly add the water to the roasted semolina while stirring continuously. Be careful, as the mixture may splutter when the hot water is added.
4. Cook until thick and creamy
Cook over low to medium heat for about 5–8 minutes, stirring frequently.
The semolina will absorb the water and gradually become soft and pudding-like.
If the pudding becomes too thick, add a little more hot water and stir until you reach your preferred consistency.
5. Add nuts and raisins
Mix in chopped almonds, pistachios, or raisins if desired. You can also sprinkle them on top before serving.
6. Serve
Remove from the heat and allow the pudding to rest for a couple of minutes.
Serve warm as a simple homemade dessert.
Tips for the Best Water-Based Semolina Pudding
- Roast the semolina slowly for better flavor.
- Use hot or warm water instead of cold water for a smoother consistency.
- Stir continuously while adding water to help prevent lumps.
- Add water gradually if you prefer a softer pudding.
- Adjust the sugar according to your taste.
- Cardamom gives the pudding a warm, aromatic flavor, but vanilla can also be used.
Can You Make Semolina Pudding With Water Instead of Milk?
Yes. Semolina pudding can easily be made with water instead of milk. Water-based pudding has a lighter texture and lets the flavor of roasted semolina, ghee, sugar, and spices stand out.
It is also a useful option when you don’t have milk available or prefer to make a pudding without dairy milk.
How to Store Semolina Pudding
Let the pudding cool and transfer it to an airtight container. Refrigerate for up to 2–3 days.
The pudding will become thicker after refrigeration. When reheating, add a small amount of water and stir gently until it reaches the desired consistency.
Nutrition Information
Approximate nutrition per serving, based on 3 servings and without optional nuts or raisins:
| Nutrient | Amount |
| Calories | ~200 kcal |
| Carbohydrates | ~32 g |
| Protein | ~4 g |
| Fat | ~7 g |
| Saturated Fat | ~3 g |
| Fiber | ~1 g |
| Sugar | ~12 g |
| Sodium | ~5 mg |
Note: Nutrition values are estimates and may vary depending on the type and quantity of semolina, ghee, sugar, and other ingredients used.
Frequently Asked Questions
Is semolina pudding made with water?
Yes. Semolina pudding can be made with either milk or water. This recipe uses water instead of milk.
Does semolina pudding taste good with water?
Yes. Roasting the semolina in ghee gives it a nutty flavor, while sugar and cardamom add sweetness and aroma.
How do I prevent lumps in semolina pudding?
Add hot water gradually while stirring the semolina continuously. This helps the semolina absorb the liquid evenly.
Can I make this pudding without ghee?
Yes. You can reduce the amount of ghee or replace it with butter. Keep in mind that ghee contributes to the pudding’s flavor and richness.
Can I reduce the sugar?
Yes. You can adjust the amount of sugar according to your taste.
Can I add nuts to semolina pudding?
Yes. Almonds, pistachios, cashews, and raisins are all good additions.
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