Tri-Color Semolina Pudding / Uc Renkli Irmik Tatlisi

Tri-Color Semolina PuddingSometimes I am trying post recipes that look pretty. This is a semolina pudding. Turks use semolina often to prepare puddings and other desserts. This one is one of them with three colors, I think is looks nice. Ofcourse this makes it some what more time consuming, so if you want to have it, and don’t need the good looks, you can skip the colorfullness and make it either white or brown.

I have prepared the recipe the long way that is the recipe requires that you cook the white part and the brown part separately to have equal amount of brown and white, but if you want you can cook all at once and add the cacao to somewhat half of it. This will make the process shorter too.

For the orange layer you can prepare a whole pumpkin dessert and use a part of it for this pudding.

You can serve in small single person bowl without turning them upside down. You can prepare them as the picture above or you can use a single dish and again turn it upside down as seen in the picture below. 

Colorful Semolina puddingI sure like cooking when there is so much you can play around.

Hope you like it and give it a try. 

Tri-Color Semonlina Pudding / Uc Renkli Irmik Tatlisi
Print Recipe
Looks pretty, but you are free to prepare either only white or brown-to make life easier. A light pudding with semolina.
Servings Prep Time
6 Servings 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
6 Servings 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Tri-Color Semonlina Pudding / Uc Renkli Irmik Tatlisi
Print Recipe
Looks pretty, but you are free to prepare either only white or brown-to make life easier. A light pudding with semolina.
Servings Prep Time
6 Servings 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
6 Servings 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Orange Layer
White Layer
Brown Layer
Garnish
Servings: Servings
Instructions
Orange layer
  1. Peel and cut the pumpkin to small pieces. Sprinkle 2-3 tablespoons of sugar on top. Cook slowly over low heat. When the pumpkins are cooked enough to be mashed remove from heat. Mash the pumpkins until smooth.
  2. Wet the dishes you choose to use and pour out the water if any left inside. You can use single serving bowls or a rectangular dish, totally up to you.
  3. Cover the bottom of the dish with mashed pumpkins.If necessary make sure they are evenly flat by pressing gently.
White Layer
  1. It is a good idea to measure all the ingredients beforehand.
  2. Add the semolina and the milk in a pot. Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
  3. Then immediately add the sugar, butter and vanilla. Mix well until combined.
  4. Pour the semolina pudding in the dish(es), on top of the pumpkins. Shake or pat gently to make the pudding flat and even in the dish(es).
Brown Layer
  1. Then start the brown layer. You can use the same pot after rinsing. It is a good idea to measure all the ingredients beforehand.
  2. Again add the semolina and the milk in a pot. This time there is 550 ml of milk as you will be using cocoa and it will need extra milk.
  3. Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
  4. Then immediately add the cocoa, sugar, butter and vanilla. Mix well until combined.
  5. Pour the cocoa pudding on the white semolina puddings. Again shake or pat gently to make the pudding flat and even in the dish(es).
  6. Wait in room temperature until the puddings cool down. Then put them into the fridge.
  7. Before serving, if flip upside down each dish on a plate carefully. Sprinkle some coconut flakes on top or place a few walnuts. Serve cold.
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