Cardamom & Coconut Semolina Porridge

Cardamom and Coconut Semolina Porridge | Fig & HoneySomehow I’ve found myself back in the freezing cold of America’s Midwest. Originally I came to join my husband on his business trip, but that all went a bit wrong and now I find myself here for two weeks without him.  This is less than ideal, but sometimes you can plan all you want but things won’t always turn out how you wish. There is however, an upside. I was able to well and truly surprise my mother for her birthday and now have two weeks to spend with my family and friends. I suppose everything happens for a reason.

The only thing is that is ridiculously freezing here. This morning we kicked off the day with a frigid -9°F (that’s -22°C for you metric readers). That’s not even including the wind chill which is brutal! At this point I’m thankful I have a warm house to snuggle in all day!

Cardamom and Coconut Semolina Porridge | Fig & Honey

When it’s cold, nothing beats a warming hearty porridge. It keeps you warm from the inside out and gives you energy to brave the cold! This porridge is a take on an Indian dessert that I love, but I’ve decided it tastes even better for breakfast! It’s made with toasted semolina which is lovely and nutty and filled with lovely warming spices like cardamom and ginger. It’s a perfect change from the usual oatmeal and goes perfect with the wintery wonderland just out the window.

Cardamom & Coconut Semolina Porridge 

Serves 4

  • 2 tbsp coconut oil
  • 1/2 cup coarse semolina
  • 1/2 tsp ginger powder
  • 1/4 tsp ground cardamom (about 6 pods)
  • 2 tbsp ground almonds
  • 2 – 3 tbsp coconut palm sugar
  • 1/4 cup unsweetened shredded coconut
  • 2 1/2 cups almond milk
  • 1/2 cup water
  • sliced almonds to garnish

In a large saute pan, heat the coconut oil over medium high heat.  Once the oil is hot, add the dry semolina and stir frequently until the semolina is golden brown and fragrant. Add in the ginger powder, cardamom, ground almonds, coconut palm sugar and coconut and stir to combine. Turn the heat to medium and slowly add half of the almond milk.  Stir until all of the milk has been absorbed and continue to add the milk and water alternating until all of the liquid is absorbed, cooking for about 5-7 minutes total.  The semolina should be completely soft and fluffy.  At this point, you can thin the mixture to your liking with milk or with water. I like my porridge quite runny and rich, so I added about another 3/4 – 1 cup more. Top with sliced almonds and eat while hot!

Cardamom and Coconut Semolina Porridge | Fig & Honey

4 thoughts on “Cardamom & Coconut Semolina Porridge

  1. I have a question about semolina and exactly what it is. I have seen semolina flour in the market and know it is often used in making pasta. I have also read that Cream of Wheat cereal is semolina, but to me these seem to be two very different things. Could you explain what semolina is and what you used to make this delicious looking bowl of porridge?

    • Hi Staci! I can understand the confusion over what semolina is and what it’s used for. There are many different varieties and sizes of grains which makes things more complicated. Semolina is the starch portion of wheat which is extracted in the first step of milling flour. This starch can then be milled down further to create wheat flour. So depending on how fine this starch is milled, you will end up with your coarse grained or fine grained semolina, or wheat flour. However, not all wheat is created equal and most of the time the semolina that you see in stores is produced from durum wheat. This is the durum wheat flour that is used for producing pasta and the durum semolina which is the same thing as cream of wheat. For this porridge I used a course ground semolina because I like the texture, but you can definitely try the finely ground variety too and see what you like better! Hope that helps clear things up!

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