photo of Semolina pudding with berry sauce

Light-en up your breakfast!

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If you like having dessert for breakfast you will love this. Its super simple with a very short preparation time. The sauce can be easily stored in an airtight container for 3 days. You just need a handful of ingredients. The pudding which we also call ‘firni’ is something I grew up eating. It is light and very healthy.

The sauce is my addition. I am sure a sauce made with any seasonal fruit would also taste great but am yet to try that. I replaced cow’s milk with coconut cream and coconut milk to keep it vegan. My little one gives me a tough time during breakfast. But this pudding with the sauce served chilled is his absolute favorite.

Hope you enjoy it!!

Semolina pudding with Berry sauce

Photo of Semolina pudding with berry sauce
Recipe of Semolina pudding with berry sauce

Course: dessert/breakfast
Cuisine: English
Preparation time: 20 Mins
Cooking time: 10 mins
Yield: Serves 6-8 persons

Roasted Semolina 80g
Sugar 50g
Coconut milk 400ml
Coconut cream 100g
Cardamom Powder pinch
Beery Sauce
Blueberries + Strawberries (frozen) 200g
Sugar 3tbsp
Water/Orange Juice 1 cup


  1. Heat a pan and add the semolina
  2. Start roasting over a medium flame
  3. Keep stirring the semolina continuously with a spatula to avoid burning
  4. Roast till you can smell a hint of nuttiness and color changes slightly
  5. Whisk the coconut cream and milk in another pan and bring it to a boil
  6. Add the sugar &  cardamom powder and stir until the sugar dissolves
  7. Next all the roasted semolina in batches and using a spatula or whisk to mix it evenly
  8. Let the semolina cook and thicken to the desired consistency. Let it cool.
  9. Heat a saucepan and add all the ingredients for the sauce
  10. Let it comes to a simmer, press the berries with the back of your spoon
  11. Once the berries are cooked through, turn off the heat, let it cool and blend it into a sauce with little water (if needed) to the desired consistency
  12. For serving, Spoon out the pudding into the bowls and top it with a tablespoon or more of the sauce.
  13. Add fresh berries and toasted almonds. Serve chilled.


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