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Kuindiong (sweetened semolina)



  • 1 litrewater
  • 560 gnatural yoghurt
  • 250 mlmilk
  • 360 gsemolina
  • 220 gsugar
  • Miok
  • 500 gbutter
  • 560 gnatural yoghurt


  • Bring the water to the boil in a saucepan and stir in the natural yoghurt. Reduce heat to low, then add the milk, semolina and sugar. Stir until mixture thickens.
  • To make miok, melt the butter in a small saucepan over medium heat, then stir in the yoghurt. Bring to the boil, stirring constantly, and continue to cook for 20 minutes or until butter and yoghurt separate.
  • Immediately remove from heat once yoghurt granules turn a pale, nutty colour.
  • Serve kuindiong topped with miok.


Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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