Roosamanna (Semolina Pudding) (Our Thanksgiving dessert)

Thanksgiving dessert is traditionally pumpkin pie.  I was all prepared to make it for our Thanksgiving – all the ingredients purchased and ready to go… that is until my son insisted on Roosamanna.  It’s a simple dessert, and one that has become a favorite for both of us.

Roosamanna is an Estonian dish that a friend, (Thank you, S), introduced me to about a year ago, and it’s become very, very requested by my son.  It’s probably one of the most simple things to make – made with semolina, milk, and a favorite flavor of jam.

Semolina is basically just coarsely ground durum wheat.  Most will probably know semolina as the main ingredient in pastas, and in Italian bread, but semolina has so many uses.  It’s used in various forms — finely ground, lightly ground, roughly or coarsely ground, and in every different kind of recipe….  Everything from the above mentioned pasta and bread, but also pies, pastries, hush puppies, pizza dough, puddings, cakes.. and on and on. 

In the US, most people will find semolina in the cereal isle under the brand names “Farina” or “Cream of Wheat”.  It can also be found in markets that sell grains loosely packed, or sold by weight.  I usually use “Cream of Wheat” to make Roosamanna – and only the long cooking, or 2 1/2 minute version — /never/ the quick cooking or instant.

Enjoy :)

Roosamanna (Semolina Pudding)

2 Cups Milk
1/4 cup Sugar
1/2 cup Jam of choice
1/3 cup Semolina (2 1/2 Minute Cream of Wheat)
1/4-1/2 cup of Milk

Bring milk, sugar and jam to just under a boil slowly, stirring constantly. 

Sprinkle semolina into milk, mixing thoroughly and continue to stir.  Stir until semolina is cooked and the mixture well incorporated – about 6 minutes.

Set aside and allow to cool for about 20 minutes.  The mixture should still be slightly warm, (body temp).

Using a hand mixer, or a whisk, mix for 8-12 minutes, until mixture changes color and lightens and becomes foamy.

Now.. you can either serve this warm, as it is now, or allow to chill for a couple of hours.  I really love this served cold, with milk and fresh fruit , using same fruit as the jam used.

(That is one version of the recipe.. for another one, try naminami.)

Notes:

I almost always make this with raspberry jam, served with fresh raspberries, and a bit of whipped cream.  I have garnished this with shredded chocolate as well.

I made this with bananas the last time I made this recipe — I mashed a banana well, with a bit of milk before cooking,  and then garnished with fresh slices of bananas. 

This could just as easily be made with chocolate, adding some walnuts — the thought of that just sounds so yummy.