This Isparta dessert freshens a milky semolina pudding with lemon zest, creating a bright spoon sweet with a soft finish.
10 min prep 15 min cook 32 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the milk, semolina, and sugar in the pot for lemon pudding and whisk.
Cook the mixture over low heat for 12 minutes.
Add the lemon zest after removing from the heat so the aroma does not turn bitter.
Divide the pudding into bowls and let it stand at room temperature for 20 minutes.
When cool, sprinkle pistachios on top and serve.
💡 Tip: Adding the lemon zest at the final stage keeps the aroma fresh.
🍽️ Serving suggestion: Chill, divide into bowls, and sprinkle with lemon zest and pistachios.
~168
kcal calories
5
g protein
25
g carbs
5
g fat
29.1g
Sugar
0.2g
Fiber
72.2mg
Sodium
3.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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