Sweet Fried Semolina Pudding (Rántott Tejbegríz)
Servings: 4 portions
Calories: 664kcal
A nostalgic Hungarian classic! These semolina cakes are crispy and golden on the outside with a warm, creamy center. Perfect as a sweet lunch or a comforting dessert.
Print Recipe
Equipment
- 1 Saucepan
- 1 Frying Pan
Ingredients
- 200 g semolina medium-coarse
- 1 l milk whole milk preferred
- 80 g sugar granulated
- 1 teaspoon vanilla extract
- 50 g wheat flour all-purpose, for coating
- 2 pcs eggs large, beaten
- 100 ml sunflower oil for frying
Instructions
- Boil the base: In a medium pot, combine the milk, sugar, vanilla extract, and salt. Bring to a gentle boil over medium heat.
- Thicken: Gradually pour in the semolina while whisking constantly to avoid lumps. Simmer for 10 minutes, stirring continuously, until the pudding is very thick.
- Set: Pour the hot pudding onto a flat tray or surface lined with plastic wrap. Spread evenly to a thickness of 1–1.5 cm and let it cool completely until firm.
- Slice: Once cold, cut the pudding into equal-sized squares, rectangles, or rounds using a knife or the rim of a glass.
- Dredge: Lightly coat each slice in flour, then dip thoroughly into the beaten eggs.
- Fry: Heat the oil in a large pan over medium heat. Fry the slices for 2–3 minutes per side until golden brown and crispy.
- Drain: Place the fried slices on paper towels to remove excess oil. Serve warm with powdered sugar and your favorite jam!
Video
Notes
Pro Tip: For the best results, make the semolina pudding the night before and let it chill in the fridge. Cold pudding is much easier to slice and fry without falling apart! Pair this with a dollop of sour cherry jam for the most authentic experience.
Nutrition
Serving: 1grams | Calories: 664kcal | Carbohydrates: 78g | Protein: 16g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 21g | Cholesterol: 33mg | Sodium: 100mg | Potassium: 496mg | Fiber: 2g | Sugar: 33g | Vitamin A: 420IU | Calcium: 328mg | Iron: 3mg
