Felt like eating something sweet, but more like a snack than a dessert. As I didn’t have much in the fridge, I went for the easiest solution: wheatlet with milk porridge. Some more fancy links are provided in the end of this post, but if you’re interested in the quick recipe, here it is:
You’ll need milk, some sugar, and wheatlet (you’ll find it the bulk section of all grocery stores – also called semolina or griess). In addition, you may add: vanilla sugar or vanilla essence, some lemon zest, raisins or other dried fruits, nuts. And in the end, definitely sprinkle a bit of cinnamon on top of the porridge.
Heat milk (4 cups) on the stove, adding sugar (around 4-5 tablespoons, but better taste it and see what works for you), vanilla sugar/ vanilla essence, lemon zest (if wanted)). Stir.
Start adding the wheatlet (around 1 cup – if you like the pudding more consistent, almost like a cake, then add a bit more; otherwise trial-and-error method), by sprinkling it over the milk and then stirring. You’ll need to keep on stirring every now and then, as the milk starts boiling. If you want to add dried fruits, do so in the end and use less sugar.
When it boils, you’re done. Pour the porridge into bowls, sprinkle the cinnamon and you’re good to eat. All in all should take around 20 minutes.