Creamy Orange Blossom Semolina Pudding with Pistachios
Creamy Orange Blossom Semolina Pudding with Pistachios is a comforting, aromatic dessert that’s better than takeout. After making this many times, I discovered the trick to a perfectly creamy texture is to whisk constantly while cooking. The warm, cozy aroma of orange blossom water will fill your home and make your family beg for this dessert. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Moroccan Harissa Lentil Soup and Slow Cooker Creamy Chicken Tortellini Dinner.
Why This Creamy Orange Blossom Semolina Pudding with Pistachios Is Pure Comfort
- Better than takeout with a unique orange blossom flavor
- Creamy, comforting texture that's perfect for cozy nights
- Easy to make with simple ingredients and a quick cooking time
- Impress your family and friends with this elegant dessert
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
- Sugar
- Orange blossom water
- Whole milk
- Unsalted butter
- Pistachios
- Orange blossom water
- Vanilla extract
- Ground cinnamon
- Optional: Whipped cream
- Optional: Crushed pistachios
📝 Ingredient Notes
- Semolina flour: Also known as semolina pasta flour.
🛒 Tools & Equipment I Recommend
- High-quality semolina flour — Ensures a smooth, creamy texture → See on Amazon
- Good quality orange blossom water — Provides authentic, aromatic flavor → See on Amazon
How to Make Creamy Orange Blossom Semolina Pudding with Pistachios
- Step 1: In a medium saucepan, combine semolina flour, sugar, and a pinch of salt. Gradually whisk in milk until smooth.
- Step 2: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
- Step 3: Reduce heat to low and continue to cook, stirring constantly, for another 5-7 minutes. The pudding should be thick and creamy.
- Step 4: Remove from heat and stir in orange blossom water, vanilla extract, and butter until well combined.
- Step 5: Transfer the pudding to a serving dish, cover with plastic wrap, and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
- Step 6: Serve chilled, topped with whipped cream and crushed pistachios.
Cook's Tips for Perfect Creamy Orange Blossom Semolina Pudding with Pistachios
- Common mistake and fix: Be sure to whisk constantly while cooking to prevent lumps from forming. If lumps do form, strain the pudding through a fine-mesh sieve.
- Substitution tip: You can substitute the semolina flour with an equal amount of all-purpose flour, but the texture will be slightly different.
- Make-ahead tip: This pudding can be made up to 3 days ahead and stored in the refrigerator. Let it come to room temperature before serving.
Storing & Reheating Creamy Orange Blossom Semolina Pudding with Pistachios
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Can be made up to 3 days ahead.
Freezing Creamy Orange Blossom Semolina Pudding with Pistachios
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this dish is best served chilled. Microwave: Not recommended, as it may cause the pudding to separate.
Recipe Notes
- Chef tip: For a more intense orange flavor, you can add the zest of one orange to the pudding before cooking.
- Best substitution: You can substitute the whole milk with an equal amount of heavy cream for a richer, creamier pudding.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pudding becomes too thick after refrigerating, stir in a little bit of milk to reach your desired consistency.
Want to level up this recipe?
High-quality whisk — Ensures a smooth, lump-free pudding → Check price on Amazon
Creamy Orange Blossom Semolina Pudding with Pistachios
Ingredients
Main Ingredients
- Semolina flour
- Sugar
- Orange blossom water
- Whole milk
- Unsalted butter
- Pistachios
Seasonings
- Orange blossom water
- Vanilla extract
- Ground cinnamon
Optional Toppings
- Whipped cream
- Crushed pistachios
Instructions
- Step 1: In a medium saucepan, combine semolina flour, sugar, and a pinch of salt. Gradually whisk in milk until smooth.
- Step 2: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
- Step 3: Reduce heat to low and continue to cook, stirring constantly, for another 5-7 minutes. The pudding should be thick and creamy.
- Step 4: Remove from heat and stir in orange blossom water, vanilla extract, and butter until well combined.
- Step 5: Transfer the pudding to a serving dish, cover with plastic wrap, and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
- Step 6: Serve chilled, topped with whipped cream and crushed pistachios.
Notes
- Chef tip: For a more intense orange flavor, you can add the zest of one orange to the pudding before cooking.
- Best substitution: You can substitute the whole milk with an equal amount of heavy cream for a richer, creamier pudding.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pudding becomes too thick after refrigerating, stir in a little bit of milk to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this dish is best served chilled.
- Microwave reheat: Not recommended, as it may cause the pudding to separate.
- Make ahead: Can be made up to 3 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 12g
- Carbs: 50g
- Fiber: 2g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 40mg
- 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, you can make this pudding up to 3 days ahead. Store it in the refrigerator and let it come to room temperature before serving.
Lumps can form if you don't whisk the mixture constantly while cooking. If lumps do form, strain the pudding through a fine-mesh sieve.
No, this recipe is not designed for the oven. It's a stovetop recipe that requires constant whisking.
You can substitute the semolina flour with an equal amount of all-purpose flour, but the texture will be slightly different.
Semolina flour is made from durum wheat, so this pudding is not gluten-free. However, you can substitute the semolina flour with an equal amount of gluten-free all-purpose flour.
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!
