Creamy Orange Blossom Semolina Pudding with Pistachios
Creamy Orange Blossom Semolina Pudding with Pistachios is an irresistible, better-than-takeout dessert that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy texture every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Samoa Cookie Pie Recipe with Caramel and Coconut and Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes.
Why This Creamy Orange Blossom Semolina Pudding with Pistachios Is Pure Comfort
- A creamy, comforting pudding that's perfect for any occasion
- The perfect blend of sweet orange blossom and nutty pistachio flavors
- Better than takeout and ready in just 30 minutes
- Easy to make and impresses every time
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
- Milk
- Heavy cream
- Pistachios
- Orange zest
- Vanilla extract
- Salt
- Ground cinnamon
- Optional: Whipped cream
- Optional: Chopped pistachios
- Optional: Orange zest
📝 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
- Pistachio nut cracker — Makes it easy to crack open pistachios → See on Amazon
How to Make Creamy Orange Blossom Semolina Pudding with Pistachios
- Step 1: In a medium saucepan, combine semolina flour, sugar, orange zest, and salt.
- Step 2: Gradually whisk in milk until smooth. Cook over medium heat until thickened, about 10 minutes.
- Step 3: Stir in heavy cream, orange blossom water, and vanilla extract. Cook for an additional 2-3 minutes.
- Step 4: Pour the mixture into a serving dish. Let it cool, then refrigerate for at least 2 hours.
- Step 5: Top with whipped cream, chopped pistachios, and orange zest before serving.
Cook's Tips for Perfect Creamy Orange Blossom Semolina Pudding with Pistachios
- Common mistake and fix: Avoid overcooking the pudding to prevent a grainy texture. It should thicken to the consistency of thick custard.
- Pro tip: For a smoother texture, blend the pudding briefly with an immersion blender after it has cooled slightly.
- Pro tip: Make ahead and refrigerate for up to 3 days for a more intense flavor.
Storing & Reheating Creamy Orange Blossom Semolina Pudding with Pistachios
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days Make-ahead tip: Can be made up to 2 days ahead
Freezing Creamy Orange Blossom Semolina Pudding with Pistachios
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a vegan version, use almond milk and coconut cream instead of milk and heavy cream.
- Best substitution: Substitute almond extract for vanilla extract for a different flavor profile.
- Make-ahead: Prepare the pudding up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the pudding is too thick, add a little more milk to reach your desired consistency.
Want to level up this recipe?
High-quality orange blossom water — Adds a unique, floral flavor to the pudding → Check price on Amazon
Creamy Orange Blossom Semolina Pudding with Pistachios
Ingredients
Main Ingredients
- Semolina flour
- Sugar
- Orange blossom water
- Milk
- Heavy cream
- Pistachios
Seasonings
- Orange zest
- Vanilla extract
- Salt
- Ground cinnamon
Optional Toppings
- Whipped cream
- Chopped pistachios
- Orange zest
Instructions
- Step 1: In a medium saucepan, combine semolina flour, sugar, orange zest, and salt.
- Step 2: Gradually whisk in milk until smooth. Cook over medium heat until thickened, about 10 minutes.
- Step 3: Stir in heavy cream, orange blossom water, and vanilla extract. Cook for an additional 2-3 minutes.
- Step 4: Pour the mixture into a serving dish. Let it cool, then refrigerate for at least 2 hours.
- Step 5: Top with whipped cream, chopped pistachios, and orange zest before serving.
Notes
- Chef tip: For a vegan version, use almond milk and coconut cream instead of milk and heavy cream.
- Best substitution: Substitute almond extract for vanilla extract for a different flavor profile.
- Make-ahead: Prepare the pudding up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the pudding is too thick, add a little more milk to reach your desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Can be made up to 2 days ahead
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 9g
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 2 days ahead. Store it in the fridge until ready to serve.
Overcooking can cause the pudding to become grainy. Make sure to cook it only until it thickens to the consistency of thick custard.
While you can freeze the pudding, the texture may not be as creamy upon thawing.
No, this recipe is not suitable for the air fryer.
While nothing quite replaces the unique flavor of orange blossom water, you can substitute it with a combination of orange juice and rose water.
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!
