Semolina porridge how many spoons per liter of milk. Semolina porridge without lumps: the best recipes for adults and children

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!

Each housewife will have her own recipe for semolina porridge. Someone likes thicker, someone - completely liquid. Sometimes, milk is diluted with water, and everyone puts the amount of sugar in different ways. But the most important question is how to cook semolina porridge without lumps. This can be done in two ways, and I will talk about them now.

• milk - 1 liter
• semolina - 0.5 cups (glass volume 250 ml)
• sugar - 1 tbsp. spoon
• salt - on the tip of a spoon
• butter - 30-50 grams

Semolina porridge in milk, of course, is tastier than in milk diluted with water, like any other milk porridge. From this amount of products I get 3 servings for adults. It comes out of medium thickness.

Semolina porridge recipe first

I pour milk into a saucepan and put it on fire. Pour sugar and salt, pour semolina into a glass. When the milk begins to boil, I pour the cereal in a thin stream from a glass into the milk, while vigorously stirring the contents of the pan with a spoon.

I stir the semolina well, reduce the fire to a minimum. I cover the pan with a lid, leaving a small gap. I let it boil for another 5 minutes. I put the butter and turn it off.

Semolina porridge second recipe

I pour milk into the pan, put salt and sugar and immediately pour the semolina. I put the pan on the fire and stir well. I stir porridge very often, almost constantly. When the milk boils, reduce the heat and cover with a lid. I cook, as in the first method.

I like the second way of making semolina porridge even more. Milk does not run away, and hands do not burn with hot steam. The likelihood of getting lumps is also less.

To the question How to cook semolina porridge ?? How much to put semolina on half a liter of milk ?? How much to put semolina on half a liter of milk? given by the author Cigarette the best answer is SEMOLINA
For 0.5 milk, 1.5 tablespoons with a slide of semolina and 1 tbsp. a spoonful of sugar, a pinch of salt. While stirring the boiling milk, slowly pour the semolina mixed with sugar in a thin stream. Stirring (so as not to burn), cook for 10 minutes, and then let it brew.
semolina (thick)
For 2 cups of milk, take 2/3 cups of semolina + sugar and salt to taste. Semolina with sugar and salt is poured into boiling milk in a thin stream. Milk before this is untwisted with a "funnel" so that there are no lumps.

Answer from Valentina Goldberg(Kovaleva)[guru]
for the preparation of viscous porridge for 1 liter of milk 100 grams of semolina.

Answer from flush[master]
there are no useful trace elements in semolina, once a month I cook a child just for a change in nutrition and I dream that he will gain weight ... :) a tablespoon of semolina with a slide is enough for half a liter of milk, it will not be too thick.

Answer from Staff[newbie]
Manka is bad! Firstly, it contains gluten, which causes allergies, and secondly, it reduces hemoglobin in children!

Answer from Larisa Gadiyatullina[newbie]
Completely agree with M@din@. Manka is not only useless, but also harmful. Feed your child better oatmeal. A very valuable food item.

Answer from Kudesnik miracle[newbie]
+ Recipe for New Year's porridge "Mannoy"
Each housewife will have her own recipe for semolina porridge. Someone likes thicker, someone - quite liquid. Sometimes, milk is diluted with water, and everyone puts the amount of sugar in different ways. But the most important question is how to cook semolina porridge without lumps. This can be done in two ways, and I will talk about them now.
Ingredients: for New Year's porridge "Mannoy"
milk - 1 liter
semolina - 0.5 cups (glass volume 250 ml)
sugar - 1 tbsp. spoon
salt - on the tip of a spoon
butter - 30-50 grams
New Year's porridge "Mannoy" in milk, of course, is tastier than in milk diluted with water, like any other milk porridge. From this amount of products I get 3 servings for adults. It comes out of medium thickness.
Semolina porridge recipe first
I pour milk into a saucepan and put it on fire. Pour sugar and salt, pour semolina into a glass. When the milk begins to boil, I pour the cereal in a thin stream from a glass into the milk, while vigorously stirring the contents of the pan with a spoon.
I stir the semolina well, reduce the fire to a minimum. I cover the pan with a lid, leaving a small gap. I let it boil for another 5 minutes. I put the butter and turn it off.
Semolina porridge second recipe
I pour milk into the pan, put salt and sugar and immediately pour the semolina. I put the pan on the fire and stir well. I stir porridge very often, almost constantly. When the milk boils, reduce the heat and cover with a lid. I cook, as in the first method.
I like the second way of making semolina porridge even more. Milk does not run away, and hands do not burn with hot steam. The likelihood of getting lumps is also less.

Answer from Yatiana[guru]
two tablespoons is enough, it is necessary to pour into boiling milk in a thin stream and be sure to interfere ...

Answer from hallus valgus[guru]
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.
The taste of such a proper semolina porridge differs sharply from that boiled in the usual way. This is really a porridge in which one can distinguish, although small, but separately existing grains. Such porridge is better oiled and does not have an unpleasant surface film, which is formed in semolina porridge only because the isolated proteins and gluten, as a lighter fraction, float to the surface and here they are subjected to increased evaporation and decay, intensively deteriorate from the point of view and physiological , and taste, and, of course, biochemical.

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.

Many do not like semolina. And this is understandable - she has bothered us since childhood. Nevertheless, nutritionists recommend reconsidering the negative attitude towards this dish and at least periodically include porridge in your diet.

Semolina is very useful for the normalization of the gastrointestinal tract. It is recommended to use it for people with gastric diseases, with ailments of bone tissue. Tibetan sages, who have the secrets of restoring and maintaining health, also recommend eating semolina. Cook it at least once a week. How to cook semolina porridge so that it turns out tasty, tender, does not have lumps, I will tell you now. And you will also learn further how to prepare chocolate semolina porridge, a recipe for cooking with a banana.

A few secrets of delicious, healthy porridge

Many people think that cooking semolina porridge is easy. But they are very much mistaken. Semolina is not cereal, but practically flour. After all, it is milled wheat grains. And therefore it is extremely easy to digest or greatly spoil its taste. Even more often, porridge is obtained with nasty, sticky lumps. How to avoid it? There are some simple but important cooking tips. Here they are:

You should not boil semolina on water, even if you carefully monitor your figure and are afraid to get better. In this case, it is better to dilute the milk with water 50 x 50. Or choose the most suitable proportion for yourself.

In addition, it is very important to observe the correct proportion of cereals and milk when cooking. For half a liter of liquid you need to put only 3 tbsp. l. decoys. It is this proportion that will make the finished porridge not thick and not liquid, but the most pleasant to the taste.

Well, to make the porridge without nasty lumps, pour the cereal into boiling milk in a thin stream, constantly, carefully stirring it with a spoon.

Cook, stirring constantly from 5 to 7 minutes, add salt, sugar to taste. Leave the finished porridge under the lid for 10 - 15 minutes to “rest”, infuse. Add butter to an already prepared dish.

Semolina porridge can be made even tastier if you put fresh berries, pieces of fruit or jam on a plate. Well, now let's use the above tips. Semolina porridge with milk, the recipe of which I want to give you, will turn out very tasty. You will see for yourself that this is how it will turn out, following the preparation exactly.

Semolina porridge with milk

For cooking you will need: 3 tbsp. l. semolina (with top), half a liter of fresh milk, a pinch of salt, sugar, butter to taste.

How to cook:

It is best to cook this dish for breakfast, because semolina is very nutritious, it will give you a feeling of satiety for a long time, and besides, it is cooked extremely quickly. The main thing is that while we cook semolina porridge in milk, do not forget to stir it.

So, rinse the aluminum saucepan with cold water so that the milk does not burn. Then pour, in fact, milk, bring to a boil. When it boils, immediately reduce the heat to a minimum, and pour the milk into a clean enameled saucepan, put on low heat.

When it boils again, add sugar, as required, salt, and then pour the grits in a thin stream. At the same time, stir continuously so that lumps do not form, make sure that it does not burn. Cook like this for 5-7 minutes.

When the porridge is ready, remove the saucepan from the heat, let it brew under the lid for 15 minutes. Then spread on plates, add butter. You can serve fresh strawberries, raspberries, pieces of apricots, peaches for breakfast. A very tasty porridge will turn out if you add a tablespoon of jam or jam to each serving. Thus, we got a delicious and hearty breakfast.

"Chocolate" semolina porridge with banana pulp

For little sweet tooth, prepare this dish for breakfast. Rest assured, they will not have to be persuaded to eat at least a spoonful "for mom, for dad." The bowl will empty quickly.

So, for cooking you will need: half a liter of fresh milk, 3 tbsp. l. high-quality semolina, a piece of chocolate (about 70 g), 1 ripe banana, 1 tbsp. l. sugar, salt on the tip of a knife, a piece of butter to taste.

How to cook:

Boil milk, as in the first recipe, dissolve sugar, salt. Pour the cereal into boiling milk in a thin stream, stir constantly. Cook until done. Turn off the stove, let the porridge settle.

In the meantime, peel the banana, cut it into small pieces. Grate the chocolate on a fine grater. Now pour the grated chocolate into a saucepan with the finished porridge, mix, wait until it melts. Then add the sliced ​​banana, mix again. Wait another ten minutes, spread the porridge in portions.

Remember that for a child, porridge needs to be cooled to 45 degrees. Bon appetit!