Semolina porridge per liter of milk. Semolina porridge with milk: a recipe for a classic treat

Not all children love semolina, but it is good for growth and development. It is no coincidence that it is prepared in kindergarten. At home, you can cook porridge no worse. It is ideal for breakfast, on its basis you can make delicious desserts - pudding, panna cotta, mannik. Learn the secrets of preparing a delicious dish.

How to cook thick semolina porridge

• Time: 10 minutes.
• Servings: 1 person.
• Difficulty: medium.

The dish can be used as a base for desserts. Serve porridge with fresh berries, dried fruits, butter.

Ingredients:

• milk - a glass;
• semolina - 3 tbsp. l.;
• salt - a pinch;
• sugar - 1 tsp;
• butter - 10 g.

Cooking method:

1. Pour milk into a saucepan, bring to a boil, salt, add sugar.
2. Pour the cereal in a thin stream, stirring constantly to prevent the dish from burning.
3. Cook for 5 minutes until puffy, stirring constantly.
4. Add oil, mix, let it brew.

Recipe for liquid semolina porridge

• Time: 10 minutes.
• Servings: 1 person.
• Difficulty: medium.

To get a liquid dish, you need to observe the proportions of semolina porridge: take a tablespoon of cereal for a glass of milk. In a slightly cooled dish, add honey, jam, jam or jam to taste. Children can not fill the porridge with oil.

Ingredients:

• milk - a glass;
• semolina - 1 tbsp;
• sugar - 15 g;
• salt - a pinch.

Cooking method:

1. Mix cereals with sugar, salt, pour cold milk. Leave for five minutes.
2. Stir, put on low heat until boiling, reduce heat to a minimum, cook for 2 minutes, stirring constantly.
3. Cool, season with jam.

Dish without lumps

• Time: 20 minutes.
• Servings: 2 persons.
• Difficulty: medium.

To make porridge without lumps, milk must be mixed with water. Constant stirring of the dish during the cooking process will also help to achieve a uniform thin consistency of the dish. The calorie content of this breakfast will be only 78 kcal per 100 g.

Ingredients:

• semolina - 40 g;
• water - 170 ml;
• milk - 220 ml;
• salt - a pinch;
• sugar - 15 g.

Cooking method:

1. Combine water and milk in a saucepan, bring to a boil.
2. Pour the cereal through a sieve into the liquid, constantly stirring with a whisk.
3. Salt, cook for 2 minutes, sweeten, mix.
4. Cover the pan with a lid, warm with a towel, serve after 10 minutes.

• Time: 20 minutes.
• Servings: 2 persons.
• Difficulty: medium.

If you add a chicken egg to the semolina, then the porridge will turn out to be lush, tender with a slightly unusual taste.

Ingredients:

• eggs - 1 pc.;
• semolina - 35 g;
• sugar - 8 g;
• water - 100 ml;
• milk - 150 ml;
• salt - 2 pinches;
• vanilla sugar - 2 g.

Cooking method:

1. Pour milk into a saucepan, bring to a boil.
2. Pour semolina into water, salt, add in a thin stream into milk, stirring constantly.
3. Cook over low heat for 2 minutes, close the lid, cover with a towel.
4. After 5 minutes, stir in the pounded yolk with sugar, whipped egg white until foamy.

• Time: 10 minutes.
• Servings: 4 persons.
• Difficulty: medium.

To make porridge like in kindergarten, you need to use the advice of experienced professionals. Semolina will turn out appetizing, tender, without lumps. It can be eaten hot or cold with your favorite toppings. It is optimal to flavor it with butter, fruit, chocolate.

Ingredients:

• milk - 1 l;
• semolina - 6 tablespoons;
• salt - a pinch;
• sugar - 2 tbsp. l.;
• butter - 20 g.

Cooking method:

1. Pour a glass of milk, send the rest to a saucepan for boiling.
2. Reduce the heat to a minimum, dilute the cereal with cold milk, pour into the hot liquid in a thin stream.
3. Stir until the porridge boils, cook for 5 minutes, salt, sweeten.
4. Simmer for half a minute, remove from heat.
5. Season with butter.

Recipe in a slow cooker

• Time: half an hour.
• Number of servings: 6 persons.
• Difficulty: easy.

A dish cooked in a slow cooker will turn out tender, with a creamy taste, without lumps. The advantage of using a kitchen appliance is the absence of lumps, the need for constant stirring of the cereal while it is poured into the liquid.

Ingredients:

• semolina - a glass;
• milk - 4 cups;
• water - 2 glasses;
• butter - 60 g.

There are so many subtleties of making semolina porridge that it is impossible to remember them all. But besides the second of this cereal, other dishes are prepared: pancakes, puddings and zrazy. Of the variety of culinary tips, there are a few especially important ones that the hostess should know about. For example, for 1 liter of milk, how much semolina should be put? Or what is the best way to cook porridge?

Culinary mathematics

To cook ordinary semolina porridge, you do not need to be a great culinary specialist and even master special cooking techniques. To prepare a dish, it is enough to know how much you need to put semolina per 1 liter of milk. Everything will depend on what kind of porridge you want to get as a result, for example:

• the ratio for liquid semolina will be 1 to 3, that is, for 1000 ml of liquid, you need to put only 3 tablespoons of cereal;
• if you like thick porridge, use the 1 to 100 principle, when there are 100 g of semolina per 1 liter of milk;
• to get semolina pudding, the ratio of milk and semolina should be: 1 liter to 2/3 cup;
• if you measure semolina and milk for making cream, use the proportion of 8 tbsp. l. cereals per 250 ml of liquid.

Here's some simple math. Of course, only novice hostesses use such precise measures, but experienced chefs with experience add all the ingredients, as they say, by eye. Over time, even beginners will be able to master such subtle basics of culinary art, but for now, we offer you to study some useful tips:

• If you do not want to overload the dish with extra calories, dilute the milk in half with water. Of course, this way the porridge will turn out not so appetizing and healthy, but certainly dietary.
• Are you afraid that the milk will "run away"? Then, before pouring it into the pan, add a little boiled water there.
• In order for semolina porridge to turn out without lumps, it must be constantly monitored. First, pour the cereal into the boiling liquid in a thin stream, and then stir the dish constantly until it thickens.
• Semolina must be boiled after boiling for 2-3 minutes, especially if you are preparing food for a child.
• The second dish will be tastier and more aromatic if, after cooking, add a piece of butter, vanilla essence, fresh fruit or your favorite jam to the semolina.

Read also:

After we figured out all the intricacies of working with semolina, it's time to start practical exercises and try to cook one of the dishes according to our recipes.

Porridge with foam

Surprisingly, it is a fact: the secret of delicious semolina porridge lies in the milk foam. You probably already guessed that we are talking about the notorious Russian dish - Guryev porridge. It is familiar to Russians like a flag or an anthem, and for many centuries it has been considered the pride of the national cuisine. How many spoons of semolina per 1 liter of milk will be needed to prepare it? You will learn everything from the recipe.

Compound:

• 40 g of semolina;
• 150 ml of pasteurized milk;
• a handful of nuts;
• 1 lime;
• 2 tsp oils;
• 1 pc. banana and kiwi;
• 2 figs;
• a handful of raisins;
• dates;
• salt and sugar.

Cooking:

• Prepare all the necessary ingredients: remove the skin from the lime, finely chop the rest of the fruits and fruits.

• Heat 2/3 of the main volume of milk in a frying pan, saucepan or saucepan.

• After the milk boils, stirring constantly, pour in the semolina, let it boil for 2 minutes and remove from heat.

• Let the porridge brew a little and cool a little. Then we shift it 1/3 of it into a deep baking dish or clay bowl.

• Bring the rest of the milk to a boil and skim off the foam.

• Bring the milk to a boil, remove and transfer the foam to a plate.

• At the final stage, spread the semolina in a slide and sprinkle with a pinch of sugar. We remove the form in the oven, heated to 200 degrees.

• We wait 10 minutes and take the porridge out of the oven.
• You can cool the dish, but the porridge will be tastier hot. But it is supposed to be served in the same dish in which it was cooked. Bon appetit!

fluffy pudding

We have already said how much to pour semolina per 1 liter of milk for making pudding, and now we offer you a recipe for this wonderful dish. It is quite easy to prepare semolina pudding even for those who see such cereal for the first time in their lives.

Compound:

• 1 liter of milk;
• 2/3 st. cereals;
• 1 st. l. oils;
• 3 art. l. flour;
• 2 tbsp. l. granulated sugar;
• 3 eggs;
• 3 art. l. thick cream;
• a pinch of salt;
• 1 lemon;
• ½ st. steamed raisins.

Cooking:

• Let's start by preparing all the necessary ingredients. We will cook semolina porridge in milk, but the one that remains after breakfast is also suitable.

• Mash the yolks with sugar. Together with flour and a piece of butter, mix the yolks with semolina.

• Pour the mixture into the prepared pan and brush the top with cream.
• We put the form in the oven to languish for 45-50 minutes at a temperature of 200 degrees.

• After the allotted time, the pudding can be taken out and served, for example, with jam. Bon appetit!

It would seem, what could be easier than cooking semolina? But no, and here there are tricks and subtleties. Remember your earlier childhood, someone will remember with pleasure the fragrant hot yummy that your grandmother put on the table in a blue plate, and someone will remember the standing shaking mass that you didn’t even want to smear on a plate. We cook semolina porridge correctly. I bring to your attention several recipes.

PORRIDGE IN MILK.

INGREDIENTS:

Semolina - 3 tbsp. (with top)
- milk - 400-500 ml
- sugar - 3 tbsp.
- water - 30 ml
- butter - to taste

PREPARATION: Cooking semolina porridge with milk is very easy and quick, so it is usually prepared for breakfast. The main thing is not to forget to stir.
First you need to boil the milk. An aluminum saucepan is best suited for boiling milk, which should be rinsed with cold water before pouring milk - this way we will protect the milk from burning, which gives a very unpleasant taste.
When the milk boils, pour it into an enamel pan and, while stirring, bring it to a low boil again.
Reduce heat, add sugar and stir until completely dissolved.
Then pour the semolina - in a thin even stream, while continuously stirring the milk very actively with a spoon or a table fork so that lumps do not form.
Cook over low heat for 5 minutes, while stirring constantly, especially at the bottom, so as not to burn. After readiness, remove from heat and let the porridge brew under the lid for about 5 minutes, then pour into plates, put a piece of good butter on top. Delicious and hearty breakfast is ready. Children are served hot meals with a temperature not exceeding 45 gr. WITH.

INGREDIENTS:

Semolina 100 - 120g
milk - 1 liter
sugar - 3 tablespoons
salt on the tip of a knife
butter to taste

STEP 1: Semolina is a finely crushed wheat groats or grits, which is obtained by grinding durum wheat into flour. There are enough useful substances in semolina, it is quite easily digested, therefore it is rightly included in the list of products for baby food. For adults, semolina porridge is no longer so useful, but as a hearty and pleasant breakfast, it is quite suitable.

STEP 2: For classic semolina porridge, you will need the following set of products: milk - 1 liter, semolina - 100-120g, sugar - 3 tablespoons without a slide, salt on the tip of a knife and butter to taste.
In order to cook the right and tasty semolina porridge, you need to remember a few rules:
** find for yourself the optimal ratio of semolina and milk (someone likes liquid semolina, someone is thicker);
** when cooking, pour semolina into milk only when it warms up to at least 70 degrees (close to boiling)
** serve hot porridge, because it is hot that she is most attractive.

STEP 3: Start cooking. Heat the milk on the stove to a temperature close to boiling. Pour the cooked sugar and salt into it. We measure the required amount of semolina in a measuring cup. We begin to stir the heated milk and pour the semolina in a thin stream into the center of the pan. Keep stirring until your porridge begins to boil. On the smallest fire, leave the porridge to cook, covering with a lid for 2-3 minutes. Under a tightly closed lid and leave the porridge to reach for 15 minutes.

STEP 4: The most common mistakes when cooking semolina:

* too much cereal per serving of milk, then the porridge turns out to be too thick and sticky;
* the formation of lumps, this happens if semolina is poured into milk too quickly or if the milk is not warm enough;
* unappetizing appearance of porridge, this happens if semolina is not of very high quality, if you overcooked porridge, making it too thick, or if the porridge had time to cool before serving.

STEP 5: You can diversify semolina porridge with almost any technique that you use for desserts. Yes Yes! Semolina porridge easily turns into a dessert. You can cook it with raisins, dried apricots, prunes, nuts. You can add vanilla, cinnamon, chocolate to the porridge. You can season the semolina in a bowl with jam, jam, whipped cream. You can add berries: strawberries, blueberries or raspberries.

*** Knowing semolina porridge since childhood, at the same time we do not always know its true taste, since we do not know the exact rules for its preparation, we use, so to speak, a primitive amateur way of cooking it, which accidentally became widespread.

AND THE RULE IS SIMPLE: cook in milk, observing the proportions: half a liter (500 milliliters) of milk per 100-120-150 ml (0.75 cups) of semolina (or a liter of milk per 300 ml of cereal). Bring the milk to a boil and at this moment pour semolina with a sieve (not a handful, but a sieve to disperse it) and continue to cook for only one or two minutes, stirring vigorously all the time, and then close the pan where the porridge was cooked with a tight lid and give stand for 10-15 minutes until it is completely swollen; After that, you can flavor it with oil and anything, make it both sweetened and “onion” version.
But the main formation of taste will occur precisely when the porridge does not boil, does not “sweat” under the lid, losing proteins, vitamins, taste, and when it is infused already removed from the fire.

Semolina porridge can be boiled liquid and thick. Thin porridge is usually served for breakfast with butter. Thick porridge - for lunch or dinner with cranberry or any other berry syrup, jelly, milk, cream or butter.

FOR LIQUID PORRIDGE:

1 cup semolina
5 glasses of milk
1 st. a spoonful of sugar
1/2 teaspoon salt
oil to taste.

FOR THICK PORRIDGE:

1 cup semolina
3 glasses of milk;
sugar, salt and butter to taste

INGREDIENTS FOR 1 SERVING:

Milk - 1 glass
Water - 1 tbsp.
Semolina - 2 tbsp. (without slide)
Sugar - 1 tsp
Additives (sugar, salt, butter, jam, raisins, etc.) - to taste and desire

COOKING:

1. We take a saucepan and pour water into it. Turn the saucepan until the water covers the bottom. For what? And this is such a little trick so that the milk does not burn during the cooking process.

2. Put the saucepan on the fire, add milk, add sugar and bring to the state of "almost boiled". It is very important to add sugar at this stage, so that the “almost” state does not turn into “oh, the milk has run away again!”

3. While the milk is boiling, measure out the required amount of semolina. This is very important to do in advance, because in the next step you will need to pour semolina into the milk with one hand, and continuously stir the milk with the other hand so that lumps do not form. Of course, if you have a third hand to hold a container of semolina at this time, then you can skip this point.

4. Pour the semolina into the milk in a thin stream, continuously stirring the contents of the saucepan.

5. Continue stirring continuously for the next five minutes. If you stop, then the porridge will be decorated with cute, but tasteless lumps.

6. Close the lid, turn off the heat and let the semolina porridge “drink” for another 5 minutes.

7. During this time, we prepare the necessary additive: cut off the butter, wash the raisins, open the jar of jam, etc.

8. Add the desired additive to the porridge and serve delicious, fragrant, moderately sweet and thick semolina porridge. Bon appetit!

PORRIDGE WITH PUMPKIN.

Pumpkin - 500 g
- semolina - 1 cup
- milk - 4 cups
- granulated sugar - 2 tbsp. l.

Pour semolina into boiling milk. Bring it back to a boil and set aside. Peel the pumpkin, cut into small cubes, sprinkle with sugar and, after extracting the juice, cook over low heat until softened.
Then mix with semolina and bring to a boil.

PORRIDGE WITH STRAWBERRY.

Semolina porridge
- egg (yolk) - 1 pc.
- cream - 50 g
- carrot juice - 20 g.

Boil thick semolina or corn porridge in milk.
For each serving of hot porridge, add, stirring quickly, one egg yolk, 50 g of cream, 20 g of carrot juice.
Stir thoroughly and bring to a boil.

PORRIDGE WITH APPLES.

Apple juice - 2 cups
- semolina - 2 tbsp. l.
- butter -1 tbsp. l.
- sugar - 1 tsp
- raisins (pitted) - to taste
- zest of one lemon
- egg - 1 pc.

Heat the apple juice to a boil, pour semolina in a thin stream with constant stirring, add butter, sugar, raisins, zest and cook until the porridge is ready.
Break the egg into the prepared porridge and mix.
Porridge can be eaten hot or cold with milk.

PORRIDGE WITH CRANBERRY JUICE.

Semolina - 1/2 cup
- cranberries - 1 cup
- water - 2.5 cups
- sugar - 2 tbsp. l.
- cream - 1/2 cup
- salt.

Rinse the cranberries, peel and squeeze the juice. Pour the pomace with water and boil.
Strain the resulting broth, add sugar, salt and bring to a boil. Dilute semolina with cranberry juice, pour into boiling syrup and brew thick semolina.
Spread hot porridge on a greased baking sheet, let cool, cut into portions and serve with cream.

PELLAR MUSS ON MANKA.

INGREDIENTS:

Fresh cranberries - 200 g
- sugar - 3/4-1 cup
- honey (optional) - 2 tbsp. l.
- semolina - 1/2 cup
- water - 2.5 cups

PREPARATION: Sort the berries, rinse with cold water, put in a colander to drain the water. Transfer the cranberries to a saucepan and mash with a spoon or crush. Transfer the berry mass to gauze, squeeze the juice into a separate cup and put it in the refrigerator. Pour boiling water over the pomace from the juice, put on fire, let it boil, then reduce the heat and cook for about 5 minutes.
Strain the resulting broth through cheesecloth and add honey to it, stir until completely dissolved.
Then add sugar and boil the syrup.
When the syrup boils, gradually, in a thin stream, pour semolina into it, stirring constantly so that lumps do not form.
Cook over low heat with constant stirring (especially at the bottom) for at least 15 minutes, so that the semolina boils well.
When the semolina is cooked, remove the dishes from the heat, pour in the cranberry juice and stir
Place the pot with the hot mass in a bowl of cold water and beat with a mixer at full speed until it doubles in volume and obtains a homogeneous porous light pink mass.
Do not beat too long or the mousse will break off and become watery.
Pour the resulting mixture into bowls and refrigerate until set.
The finished mousse is served with cold milk or cream, or ice cream.

SELF PORRIDGE WITH BANANA.

INGREDIENTS:

Milk - 2 cups
semolina - 100 g
banana - 1 pc.
chocolate - 50 g
sugar - 1 tbsp. spoon
butter - 2 teaspoons
Servings: 4

PREPARATION: Bring milk to a boil and add sugar. Pour semolina in a thin stream and cook, stirring, until tender. Banana cut into small cubes.
Put a banana in the porridge and fill it with oil. When serving, sprinkle the porridge with grated chocolate. You can decorate it with berries and mint.

WHAT TO DO WITH THE RESIDUE OF PORRIDGE.

If you didn’t eat all the porridge at once, then the leftovers can be consumed cold the next day as a dessert - just pour over the jam.

The cooled porridge can be combined with butter (take the same amount of butter as porridge), add powdered sugar or sugar to taste and beat well. You get an excellent cream with semolina, which you can spread on a bun or biscuit. Or any other cake layer.

And you can lay out this cream with a beautiful curl using a pastry bag and add berries (strawberries, raspberries, etc.). You can add to the semolina cream and banana (crush with a crush in mashed potatoes).

In general, semolina is the basis for culinary creativity. Fantasize...
EXPERIMENT ON YOUR EXCLUSIVE PORRIDGE RECIPE!

Cook semolina porridge for 1-2 minutes, depending on the variety of semolina and the desired degree of porridge density. The fire during cooking should be small, sufficient for weak seething.

In a frying pan: heat semolina in a deep enameled frying pan until it turns yellow, pour milk over it. Stir, cook for 2-3 minutes, close the lid and stand for 3-5 minutes.

Semolina porridge with milk

Products for 1 serving
Semolina - 2 soup spoons (30 grams) for medium consistency and 1.5 spoons for liquid semolina
Liquid - cook semolina porridge in milk and water in the same way, so either 1 glass (300 milliliters) of milk, or 1 glass of water, or a mixture of both in an arbitrary ratio
Water to prevent the milk from burning at the beginning of cooking - 1 tablespoon (20 milliliters)
Sugar or honey - 1-2 teaspoons to taste
Salt - on the tip of a knife
Butter - 1 cube 15 grams.

How to cook semolina

Original ways to cook semolina

Semolina porridge in a slow cooker
Pour milk into the multicooker bowl, add semolina, butter and sugar, stir a little and cook for 8 minutes with the lid open with constant stirring, then, when the water boils, close the multicooker with a lid and cook for 2 minutes on the "Porridge" mode. At the end of cooking, mix the semolina well.

Method of cooking porridge with semolina swelling
The method is good when it is inconvenient to simultaneously pour the cereal and stir the porridge, or when it is inconvenient to wait for the liquid to boil
1. Pour semolina, salt and sugar into cold water, mix thoroughly.
2. Wait 10 minutes for the semolina to absorb the liquid and swell.
3. Put the pan on the fire and stir after boiling for 2-3 minutes.

How to cook semolina porridge in a pan
1. Measure semolina and liquid.
2. Heat the pan over medium heat.
3. Put a piece of butter in a pan.
4. Sprinkle semolina evenly, fry for 2-3 minutes until yellowing with active stirring.
5. Add liquid (water and / or milk), diluting sugar and salt in it, cook porridge for 2 minutes with active stirring.
6. Turn off the fire, insist 3 minutes under the lid.

Fkusnofakty

How to make porridge of the desired consistency and without lumps

Proportions for cooking semolina porridge: for 10 parts of liquid (water or milk) 1 part of semolina. For example, for 300 milliliters of milk - 30 grams of semolina. In tablespoons for 300 milliliters of liquid - 3 tablespoons of semolina.

In order for semolina porridge to be without lumps, it is necessary to pour semolina into a hot liquid (water or milk) in a thin stream with active stirring. At the same time, the fire should be minimal in order to have time to stir all the cereals in a boiling liquid in a fairly short cooking time. Another option is to pour semolina into cold water, so there will be more time for stirring and by the end of cooking, even if there were lumps, they will be stirred.

If you pour cereal into a liquid from a bag, there is a high probability of not keeping the proportions, and if from a spoon, a thin stream may not work. To keep the proportions and the recipe, it is recommended to measure the semolina before cooking the porridge and pour it into a mug, and while cooking from the mug, pour the cereal into a saucepan with water and / or milk in a thin stream.

How to make semolina porridge tastier

When cooking semolina, you can add vanilla, cinnamon, honey, jam, fruits and fresh berries. You can additionally decorate with jam and a mint leaf, and to make liquid semolina porridge more airy, after cooking it is recommended to beat it with a whisk with the addition of a melted cube of butter.

You can mix water and milk in equal proportions, then the porridge will be milky and not very greasy. If milk has a fat content of more than 3%, then more water can be taken.

Salt is added to semolina to make the sweet taste more vivid.

And one more thing

Semolina is stored in an airtight container for no more than a year. The recommended shelf life is six months to a year.

The cost of semolina is from 36 rubles / kilogram of semolina (average for Moscow as of May 2016). A good semolina will be completely white, without impurities.

Semolina is also useful for adults with chronic fatigue, chronic renal failure, gastritis pain. Semolina is useful for improving immunity, the human digestive system. At the same time, it is not recommended to eat semolina after 45 years, so as not to cause bone destruction.

How to learn to cook semolina
The most important principle is not to leave the stove while cooking semolina. If semolina porridge is cooked with milk, milk can burn or run away without attention, and cooking porridge will leave behind only inedible lumps. Therefore, devote all the time to your porridge - after the first cooking, you will understand why it is necessary that way.
Principle number 2 - do not make semolina too thick. When measuring the amount of semolina for the first time, if there is no scale, just take an ordinary soup spoon (not a large salad spoon, but a regular one for soup) and measure out 2 spoons with a small slide. It is always better to put less semolina, since the finished porridge can be infused for 10-15 minutes in the same pan under the lid, and it will become denser, but lumpy porridge cannot be fixed. After tasting the cooked porridge, decide whether you want to make it thicker or not, and adjust the proportions to taste the next time you cook.

Proportions for cooking semolina
Proportions for cooking semolina - for 300 milliliters of milk 30 grams of semolina (2 soup spoons with a slide). Get the consistency as they give in children's canteens.
It should be noted that depending on the variety of semolina porridge, the hardness of the water and the fat content of milk, the consistency of the finished porridge will change. So, from a glass of milk and 30 grams of semolina, you will get a more liquid porridge than from a glass of milk + water in a ratio of 1: 1 and 30 grams of semolina, and the dense porridge itself will turn out from 300 milliliters of water and 30 grams of semolina.

How to serve ready-made semolina
Vanilla, cinnamon, honey, cocoa, condensed milk, jam, juice, nuts, fruits and fresh berries are added to semolina. Additionally, you can decorate with jam, dried fruits, mint leaves.

All about semolina

How to cook even better

Good day, friends! If you are wondering what to cook for breakfast, try making semolina porridge. With proper preparation, this is not only a very tasty and satisfying dish, but also valuable for the body.

This porridge has a cleansing effect on the digestive system. And so that the dish comes out as tender as in childhood and without lumps, I will tell you what the proportions of milk and semolina for semolina should be.

So, let's find out how much milk and cereals you need to put in so that the child eats the cooked dish with pleasure.

The standard proportion is 6 tablespoons of semolina for 1 liter of milk.

Homemade milk can be diluted with water - in a ratio of 3 to 1. The store product does not need to be diluted. The 1st spoon holds 30 grams of cereal. In this case, the total amount for porridge is 180 gr.

We will find out what is the harm and benefit of cereals. The porridge does not contain a large amount of fiber or vitamins, but there is easily digestible protein and carbohydrates.

It is able to provide the body with useful energy for the whole day. The dish is recommended for people with stomach problems and with a weakened digestive system.
In addition, porridge is a source of calcium. It is recommended for strengthening teeth and bones, as well as for chronic fatigue.

It should be borne in mind that porridge has a high calorie content. In this case, you can make porridge without milk.

Here are some useful tips for making semolina:

1. Do not increase the heat, as this will affect the formation of extra lumps and the dish will burn.
2. Sugar, salt and berries are added a couple of minutes before the end of the cooking process.
3. Rinse the pot with cold water before boiling milk.
4. When using a slow cooker, the porridge will turn out to be more homogeneous, fluffy and soft.
5. For children, you can make a thicker porridge, which is cut into pieces and poured with jam, condensed milk and cream.

traditional recipe

Let's try to make a simple recipe. By the way, if you want a quick and easy cooking method, then take a look. A particularly tasty dish will turn out when using milk. This increases the concentration of useful components.

To create a dish you will need:

• 0.6 liters of milk;
• groats about 110 gr;
• 30 grams of sugar;
• 50 ml of water;
• 30 gr butter.

You can cook porridge in 20 minutes. This will result in an ideal and liquid consistency. There are 142 kcal for 1 serving of the dish..
You need to prepare like this:

1. On low heat, first heat the water and then add the milk.
2. Bring liquid to a boil.
3. Then stir the milk with one hand, and add the cereal and sugar with the other.
4. Stir the contents of the pot for five minutes.
5. Cover the porridge with a lid and let it rise. Oil is added to each individual serving.

Porridge in a slow cooker

Let's try to make delicious porridge for children in a slow cooker. In this case, not only cereals are used, but also a variety of berries.
You will need the following products:

• 0.8 liters of milk;
• 120 gr semolina;
• 100 g of raspberries, currants and blueberries;
• 40 grams of sugar;
• 30 gr butter.

The porridge will be cooked in 30 minutes, and 100 g of the product contains approximately 120 kcal. The advantage of cooking in a slow cooker is that the porridge does not burn and lumps do not form in it.

Cooking process:

1. Lubricate the bowl with butter, and then pour in the flour, pour in the milk and put the sugar.
2. On the slow cooker, set the "porridge" or "multi-cook" mode.
3. Cooking time is 10 minutes.
4. It is not recommended to cover the device with a lid. And the porridge needs to be stirred.
5. Rinse the berries and put them to the cereal a minute before the end of cooking.
6. After that, turn on the “heating” mode and bring the composition to full preparation in 15 minutes.

The dish can be served warm and garnished with raisins and candied fruits or seasonings. Which spice to add depends on personal preference. It can be vanilla, cinnamon or cardamom.

Porridge with pumpkin

Now let's figure out how to cook semolina porridge with pumpkin for a baby.

Here's what you need for a glass of milk:

• 100 gr pumpkin;
• a tablespoon of semolina;
• salt and sugar.

Prepare like this:

1. Put the pumpkin cut into pieces in a saucepan, and pour boiling water over it so that the water covers it.
2. Simmer the pumpkin for 15 minutes, then remove and puree.
3. Pour milk, salt and sugar.
4. Put on fire and stir until boiling.
5. Then pour semolina and cook for 7 minutes.

Semolina with carrots

For cooking you will need the following ingredients:

• a tablespoon of cereals;
• carrot;
• a glass of milk;
• a teaspoon of butter;
• salt and sugar.

You need to prepare like this:

1. Wash, peel and grate the carrots, then simmer them over low heat for 10 minutes.
2. Then put half the butter, salt, sugar and some water.
3. Pour milk, bring to a boil and pour in the cereal.
4. Cook for 7 minutes until tender, and then put the oil.

Semolina casserole

Now let's find out if it is possible to use semolina porridge for cooking other dishes. For example, for casseroles.

Here are the products you need:

• a glass of semolina;
• 3 glasses of milk and 2 water;
• 3 spoons of sugar;
• 2 eggs;
• 3 tablespoons of butter;
• raisins, zest and dried fruits;
• jam and condensed milk.

Take a look at the main cooking steps:

1. First, make semolina.
2. Beat the eggs with a whisk and add them to the porridge.
3. Sprinkle in orange zest and raisins.
4. Put in the oven for 40 minutes.
5. Cut the finished pastry into portioned pieces.

Currant sauce, jam or condensed milk can be served with the casserole. Try a variety of recipes and enjoy your meal!

See you soon, dear friends!