Bakery products

Semolina casserole

Ingredients for making semolina casseroles

  1. Semolina 100 grams
  2. Pasteurized whole milk 500 milliliters
  3. Butter 50 grams
  4. Chicken egg 2 pieces (total weight 120 grams)
  5. Raisins 80-100 grams or to taste and desire
  6. Lemon zest 5 grams
  7. 1/4 teaspoon salt
  8. Sugar 2 tablespoons
  9. Vanillin (clean) on the tip of a knife
  10. Purified water 1 cup (capacity 200 milliliters)
  • Main Ingredients Eggs, Raisins, Semolina, Sugar
  • Serving 8-10
  • World Cuisine


Measuring cup, kitchen scale, tablespoon, teaspoon, deep bowl - 2 pieces, grater, deep plate - 2 pieces, stove, teapot, saucepan with a lid (3 liter capacity), mixer or blender with a special whisk, wooden or silicone kitchen spatula, round non-stick baking dish with a removable side (diameter 26 centimeters), oven, kitchen knife, wide kitchen spatula, fine mesh sieve, large flat dish or portioned plate.

Cooking semolina casseroles:

Step 1: prepare water, milk and semolina.

To start, turn on two rings on a medium heat, put a kettle with a small amount of purified water on one, and let the liquids heat up on the second saucepan with whole pasteurized milk. Meanwhile, pour semolina into a deep plate and loosen it with your fingers, while removing any kind of rubbish, even pebbles or husks sometimes come across such trifles.

Step 2: Cook the semolina.

Then, having slightly brought the milk to a boil, add a drop of salt into it and begin to pour semolina into the saucepan with a thin stream, dynamically mixing everything with a whisk or a wooden kitchen spatula. We continue to shake the products for about 60 seconds, then reduce the heat to a minimum, cook very thick porridge for about 10 minutes, turn off the stove, cover the aromatic mixture with a lid and let it brew 5-7 minutes. Then we fill the semolina with 30-35 grams of butter, again mix everything and cool to a warm state, that is, somewhere up to 50-60 degrees Celsius.

Step 3: prepare the raisins.

Then we sort out the raisins, throw them into a colander, rinse, send them into a small bowl or a deep plate and fill them with boiling water from the teapot. Leave the dried grapes in a hot liquid on 10-15 minutesto steam. Then we again move it into a colander, wash it, dip it with paper kitchen towels and put it in a clean dish.

Step 4: beat the yolks.

We don’t lose a minute while the porridge cools, turn on the oven for heating at 180 degrees Celsius and grease a heat-resistant or non-stick baking dish with a thin layer of the remaining butter. Then, in turn, beat the back of the knife with each chicken egg and separate the squirrels from the yolks in separate deep bowls. Pour granulated sugar into a container with the last, put vanilla on the tip of a knife and chop a little fresh lemon zest on a fine grater. Beat these products in any convenient way, for example, using a mixer, a blender with a special nozzle or a regular whisk. Basically, this process takes no more than 5 minutes if using electrical appliances, or up to 10 minutes if using ordinary kitchen equipment. As soon as the yolk mass becomes homogeneous, without sugar grains, and also increases in size by at least 1.5 times, move on.

Step 5: beat the whites.

We put the dishes with proteins under the clean blades of the selected kitchen appliance and also beat them, but to stable peaks, for about 12-15 minutes. Once they become thick, proceed to the next step.

Step 6: prepare the semolina mixture.

We connect the semolina that has cooled down to the desired temperature with beaten egg yolks. Pour dried raisins there, rub a little fresh lemon peel and loosen everything until smooth. Then we begin to add whipped proteins to the resulting mass, act gradually, introducing them in small parts and mixing by folding method.

Step 7: bring the dish to full readiness.

Now, with the help of a tablespoon, we transfer the semolina mixture into the prepared form, level it so that it lies flat, and put it on the middle rack in a heated oven. We bake the dish for about 40 minutes, but sometimes 30 is enough, so it’s better to navigate the surface of the casserole, if covered with a golden crust - ready!

We pull the kitchen gloves in our hands, rearrange the form on a cutting board, previously laid on the countertop, and let the fragrant miracle cool down a bit. After that, we draw the tip of the knife between the side of the mold and the edges of the casserole, very carefully lift it with a kitchen spatula and move it to the surface of a more suitable dish.

Further actions depend only on your desire, you can decorate this yummy with powdered sugar with a fine mesh sieve or leave it as it is and put it on the table in warm or cold form.

Step 8: serve the semolina casserole.

Semolina casserole - a wonderful breakfast, dinner or afternoon snack. After cooking, it is moved to a large flat dish, decorated with icing sugar, saturated with honey, condensed milk, smeared with your favorite jam, jam or poured with melted chocolate and served in a warm or chilled form as a dessert, as well as the main second course. Savoring this yummy is pleasant with fresh hot or cold drinks, such as coffee, tea, juice, compote, jelly, although sour-milk products are also suitable. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- an alternative to butter - premium grade margarine for baking with a minimum amount of liquid and maximum fat content, and pure vanilla - a liquid extract of this spice;

- in the semolina mixture you can put not only raisins, any dried fruits or dried berries, for example, chopped dried apricots, prunes, strawberries, bananas and much more, are suitable;

- if you worry that the casserole will stick to the bottom of the form, it is better to cover it with baking paper.