Semolina – with green cardamom

semolina with cardamom
Spicy Semolina? When I first saw this recipe, I was reminded of lumpy semolina served with a teaspoon of jam was regularly served at my primary school. We used to stir in the jam and call it ‘sick’! It was truly awful and the memory of it almost put me off trying this way of eating semolina. Yet I am so glad I tried it, as this makes a hearty, warming and filling breakfast ideal for cold days.

Like cous-cous and pasta, semolina is made from Durum wheat which is different from the wheat flour used for baking bread and easier on the digestive system for most people too.


For one portion

  • 1 rounded teaspoon of ghee or coconut oil
  • 3 rounded dessertspoons of semolina
  • 200 ml Rice milk
  • 2–6 green cardamom pods*  – remove seeds and grind them with mortar and pestle
  • 1/4 teaspoon ground cinnamon
  • 1 dried fig chopped into thin slices
  • sprinkle of pumpkin seeds
  • sprinkle of sunflower seeds
  • 4 half pecan or walnuts
  • tiny (very tiny!) drizzle of maple syrup


Melt the ghee or coconut oil in a small saucepan. Sizzle the spices. Add the semolina and stir well. Cook for just 1 minute. Add all the rice milk. Stir and cook for another 2–3 minutes until the semolina has thickened up. Pour semolina into a bowl. Place the nuts on top of the semolina, then the seeds, followed by the goji berries and finally the tiniest drizzle of maple syrup.

* When you slice open a cardamom pod, you never know whether you’ll find one seed or as many as 6. They are sometimes brown and sometimes black – but that doesn’t matter. If you open the first 2 pods and there is only one seed inside, open a few more. Using 6 pods with lots of seeds inside won’t ruin the dish either – it will just give a slightly stronger flavour. In time you will get to know how much you like.

Eat Well—Be Well 🙂

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