How to make manna from semolina. Recipes from semolina (semolina)

Semolina porridge, of course, is a very popular and healthy dish that is familiar to every person since childhood. But at the same time, semolina is far from the only dish that can be prepared using semolina as a basis. If a person is interested in the question of what can be prepared from semolina porridge, then the following dishes can be the answer: mannik, casserole, sweet cream for cake, meatballs, pancakes. That is, semolina is a fairly versatile product from which you can make a lot of different dishes.

Mannik: tasty and fast

Mannik is a very quick and tasty dish that requires a minimum of ingredients to prepare.

• In particular, for the preparation of manna, you need to prepare in equal quantities, namely half a glass of kefir, semolina, flour and sugar.
• In addition, you will need 1 egg, 100 grams of butter (can be replaced with margarine), half a teaspoon of soda and vanilla.
• You can add raisins or candied fruits to taste.
• Pour semolina into a large container and pour kefir, after that you need to let the groats swell, this will take 20-30 minutes.
• While the cereal swells, you need to beat the egg, adding sugar and pre-melted butter to it.
• Pour vanillin, soda slaked with vinegar and swollen semolina into the resulting mass, then mix all the ingredients thoroughly.
• Sift the flour there and mix again, adding candied fruit or raisins if desired.
• Put the resulting dough on a special form and bake in the microwave for 10 minutes until the manna is browned.

Semolina casserole

1. In addition to manna, people who are interested in what can be prepared from semolina, in addition to porridge, a casserole recipe is suitable.
2. To prepare the casserole, you need 1 kg of cottage cheese, 5 tbsp. semolina, 3 eggs, a glass of sugar, half a glass of sour cream and milk, as well as salt, vanilla and raisins to taste.
3. Pour semolina with milk at room temperature and let it swell. Beat the egg with sugar, then mix cottage cheese, a pinch of salt, swollen semolina, egg with sugar, vanillin, sour cream in a container and mix everything well.
4. Transfer the finished dough into a mold, and bake the casserole for an hour in the oven, heated to a temperature of 1800 C.

Bits of semolina

Semolina meatballs are also a great option for people looking for something to make with semolina. Especially popular fruit meatballs, for which you need 0.5 liters of milk, 5 tbsp. semolina, 0.5 cup flour, 2 eggs, 1 tbsp. sugar and vanillin. Fruits are chosen according to taste, apples, pears and even marmalade are ideal. Semolina must first be boiled by adding sugar and salt to it. The main thing is that the porridge is thick. After cooling the porridge, add a beaten egg there, and gradually adding flour, knead the dough. Add fruits to the dough and mix. After that, you need to form meatballs from the dough and fry them in a pan, adding sunflower oil there, until a golden crust appears.

It often happens that children either do not eat porridge, or we cook too much, and then we don’t know where to put the rest of the porridge! Why throw away? After all, you can cook so many delicious things!
I have prepared various recipes!

CUTLETS WITH MEAT AND MILLET PORRIDGE

Products:
300 g minced pork + beef
200g boiled millet porridge
1 bulb
1 egg
slice of bread
salt

Cooking:
Mix the minced meat with porridge well. Finely chop the onion and add to the minced meat. Pre-soaked bread, also add to minced meat. Salt, break the egg into minced meat, mix everything thoroughly. Form cutlets, roll in breadcrumbs or flour. And fry on both sides until golden brown.

MILLET PORRIDGE COOKIES

Products:
2 eggs
300 g boiled millet porridge
150 g sugar
a handful of raisins
a handful of peanuts
200 g butter
flour

Cooking:
Grind eggs with sugar, add melted butter, mix. Add porridge, nuts, raisins and mix. Then gradually mix in the flour until the state of the dough, so that you can form the shape of the gingerbread cookies with your hands. Form gingerbread cookies and roll them in flour, then on a greased baking sheet. And bake at a temperature of 200 degrees until cooked.

PORRIDGE COOKIES

Products:
semolina porridge - 250-300 g
butter - 100 grams
egg - one piece
sugar - 150 grams
shelled sunflower seeds - 1/2 cup
flour - 2/3 cup
vegetable oil - 2-3 tbsp. spoons
baking powder - 1/2 teaspoon
dark chocolate - 100 grams
vanilla sugar - to taste

Cooking:
Grind the peeled sunflower seeds with a blender with the addition of vegetable oil into a homogeneous mass.
Beat the softened butter with a mixer with salt, sugar and vanilla sugar. Add eggs and beat everything until smooth. Then add the seed paste and mix. Add semolina, put the chocolate cut into small pieces and mix. Add the sifted flour mixed with baking powder and knead a thick, slightly sticky dough. Put the finished dough in the refrigerator for 1-2 hours.
After the time has passed, we will form balls with a diameter of 2-2.5 cm from the dough and put it on a baking sheet covered with baking paper, at a distance of 3 cm from each other.
We bake at a temperature of 180 degrees for 12-15 minutes until golden edges form. Then remove the baking sheet from the oven and leave for 10-15 minutes, after which we remove the cookies with a spatula.

SELF CAKE

Products:
For test:
sugar - 1 cup
butter - 4.5 table. spoons
flour - 3 cups
soda - 1 tsp. the spoon
milk - 2.5 table. spoons
honey - 2.5 table. spoons.
For cream:
semolina - 5 table. spoons
milk - 1 liter
sugar - 1.5 cups
butter - 300 gr.

Cooking:
Combine butter, sugar, honey and soda with milk, mix, heat in a steam bath until the products melt. Take out the bowl and add the flour. Divide the resulting dough into nine parts, roll each pancake and bake for several minutes. Boil semolina porridge in milk, cool, grind with sugar and butter. Lay the prepared cakes on top of each other, spreading well with this cream, the ninth last cake can be crumbled and sprinkled on top of the cake.

BUCKWHEAT CUTLETS

Products:
300 g buckwheat porridge
300 g minced pork + beef
salt
1 small onion
1 garlic clove
1 egg.

Cooking:
Pass buckwheat porridge through a meat grinder with a raw small onion and a clove of garlic.
In the resulting buckwheat mixture, add minced meat, an egg.
Salt. Mix everything well. Shape into patties and roll in flour or breadcrumbs.
Fry until golden brown on both sides.

ROLL OF RICE PORRIDGE WITH PEACH

Products:
peach is one piece. (possible from canned compote)
rice porridge 250 grams
an egg is one piece.
butter - four tablespoons
sugar - two tablespoons

Cooking:
Grind the cooled porridge with a blender, add sugar, egg, 1 tablespoon of butter and knead everything well. We lay out the rice porridge on gauze moistened with water; Lay a finely chopped peach in the middle. We form a roll, gradually removing the gauze.
We cook the roll in a double boiler (25-30 minutes) or bake in the oven. For a baked roll, put it on a greased baking sheet and bake for 15-20 minutes at 180 ° C until golden brown.

CASUS WITH RICE AND COTTAGE CHEESE

Products:
boiled rice 250-300 g
cottage cheese - 200 grams
sugar - three tablespoons
eggs - three pieces
apple - one piece
raisins - 80 grams
sour cream - one tablespoon

Cooking:
Cool the finished rice, then add grated cottage cheese, a mixture previously beaten with sugar and two eggs, a little vanilla sugar and raisins.
Then wash, peel, cut the apple into small pieces and add to the rice mass. Mix everything well and put in a form greased with vegetable oil and sprinkled with breadcrumbs. Top with sour cream mixed with egg.
Bake in a preheated oven to 220-230 degrees until golden brown.

CORN PORRIDGE ROLLS

Products:
150 g corn porridge
115 g flour
150 g butter
80 g sugar
2 yolks
a pinch of salt

Cooking:
Grind the softened butter with sugar and salt, add the yolks, porridge and flour, mix.
Knead the dough with your hands, roll into a ball and leave for 30 minutes.
Then place the dough in a pastry bag with an asterisk nozzle and lay out in a crescent moon on a greased and floured baking sheet, 10 cm long. Bake for 20 minutes at 200 gr. Sprinkle with powder.

CORN PORRIDGE CUTLETS

Products:
250 g corn porridge
0.5 cup flour
vegetable oil for frying.

Cooking:
Twist the corn porridge with a meat grinder, add a little flour and mix. The mass should be tight. We form cutlets from it, for this we roll one spoonful of porridge in flour, press it with our hands until a ball is formed.
A cutlet rolled in flour should not crumble and stick to your hands.
Next, fry in a preheated pan in vegetable oil until golden brown.
Serve with salads, but can also be served as a separate dish.

CORN COOKIES

Products:
150 g butter
3/4 cup sugar
1 egg
1.5 cups flour
0.5 cup cooked cornmeal
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Cooking:
Mix 150 g of butter with 3/4 cup of sugar, achieving the consistency of sour cream. Add one egg and beat the mixture thoroughly.
Separately, mix together one and a half cups of flour, half a cup of cornmeal, a teaspoon of baking powder and 1/4 teaspoon of salt.
Mix both masses, add one teaspoon of vanilla and mix thoroughly. If desired, add 1/2 tbsp. raisins.
Roll the dough into a ball and wrap it tightly in cling film. Place the dough in the refrigerator for an hour to firm up.
On a well-floured surface, roll out the dough into a 5-6 mm thick layer.
Cut out cookies with a diameter of 7 - 8 cm and place on a lightly oiled baking sheet at a distance of 2 - 3 cm from each other.
Bake the cookies in a preheated oven at 180 degrees for 10-12 minutes until the edges are browned.
Store cookies in a tightly sealed jar.

Cooking a delicious semolina casserole with cottage cheese, dried fruits, berries or vegetables

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

8 gr.

carbohydrates

247 kcal.

Semolina casserole: a classic recipe

The classic recipe for semolina casserole involves boiling porridge, and then baking it with other main ingredients. Since there is only sugar in the composition of sweet ingredients, it will be delicious to serve a piece of casserole with jam, jam or condensed milk as a sauce.

Ingredients:

• 210 g of semolina;
• 210 ml of milk of any fat content;
• 50-60 g of sugar;
• some salt;
• a couple of raw eggs;
• 35 g butter;
• a sachet (11 g) of regular baking powder;
• 2 tbsp. l. sifted wheat flour;
• 5 ml sunflower or olive oil.

Cooking method:

1. To begin with, cook semolina. In a saucepan, mix cold milk, semolina, sugar, salt and butter. Put the pan on moderate heat and start cooking, constantly stirring the porridge actively. When it boils, she's ready. Remove from heat and let cool for a quarter of an hour.

2. Now add two eggs to the porridge, sift in the baking powder and the highest quality wheat flour. Mix everything until the dough is homogeneous.

3. Turn on the oven at a temperature of 180-200°C.

4. Cover the baking dish with food foil and grease with sunflower oil. Put the semolina dough into it and put it in the oven.

5. Keep the semolina casserole in the hot oven for about 25 minutes.

Let the finished casserole cool slightly and you can serve it to the table! Everyone's favorite casserole made from tender semolina porridge will be an excellent breakfast or afternoon snack for the whole family.

Cottage cheese casserole from semolina

Adding cottage cheese and kefir to the recipe makes the casserole even more satisfying. Enriched with calcium, it will be not only tasty, but also useful for the growing body of a child or teenager.

Ingredients:

• 190 g of semolina;
• 150 ml of kefir (ryazhenka or snowball);
• 110 g of cottage cheese;
• two eggs;
• 40 g of sugar;
• salt;
• 40 g of premium wheat flour;
• a bag (11g) of baking powder for dough;
• sunflower oil.

Cooking method:

1. Mix cottage cheese and kefir in a large bowl. If ryazhenka or snow is taken for the recipe, you need to reduce the amount of sugar. Blend with a spatula until smooth.

2. Add semolina, break eggs, add salt and sugar. Stir and leave for a quarter of an hour alone.

3. Sift flour with baking powder and pour the mixture into the semolina thick. Mix thoroughly and set aside again for a couple of minutes.

4. In the meantime, set the temperature heating of the oven to 180-200 ° C and prepare a baking sheet or form. Put food foil in the form and grease with sunflower oil
(if desired, it is replaced with butter).

5. Transfer the dough for the semolina casserole into a mold and immediately place in the oven.

6. After 20-25 minutes, the baked dessert is ready to eat.

You can serve the casserole to the table with fruit or berry jelly as a sauce. You get an afternoon snack like in kindergarten.

Semolina casserole with berries

For the recipe, berries of any variety and type are suitable. Their addition depends only on your imagination. Cranberries or lingonberries, currants or cherries, the choice is huge. Whatever berries are taken for cooking, they will fortify the semolina casserole. You can use both fresh or quick-frozen, and dried berries. The cooking technology does not change, but frozen ones must first be rolled in flour, and dried ones should be soaked in warm water.

Ingredients:

• 150 g of semolina;
• 120 g wheat flour;
• 120 ml of milk;
• one egg;
• 40 g of granulated sugar or powder;
• vanilla;
• sunflower oil;
• 100 g frozen blueberries (or any other).

Cooking method:

1. Sift wheat flour (90 g) and baking powder for dough into one cup. By the way, instead of baking powder, you can take baking soda, but it will color the finished dough.
casseroles in a light gray shade.

2. In another cup, combine milk and semolina. Set aside for 10-15 minutes.

3. Now, while the dough for the semolina casserole is being prepared, turn on the oven at 180-200 ° C.

4. After the specified time, add the egg, regular sugar and vanilla to the semolina. Mix.

5. Pour in flour and knead a watery dough.

6. Pour frozen berries with the remaining wheat flour and add to the dough. So they will not lose their juice when thawing, and the dough will have a light,
not colored with berry juice, color. Mix quickly and place on a greased baking sheet. Put to bake for half an hour.

Allow the dish to cool and divide into portions. Such a delicious casserole with berries will be a pleasant surprise not only for children, but also for adults. Its delicate taste and pleasant texture will be remembered for the whole day!

Semolina casserole with pumpkin and dried fruits

If the kids don't want to eat a healthy pumpkin, you can hide it in a delicious semolina casserole. Dried fruits in the recipe are not only a “highlight”, but also additional vitamins. If desired, they can be replaced with slices of fresh fruit. For example, pear and apple, plum and peach are suitable. Any combination of fruits in the semolina dough will come in handy.

Ingredients:

• 200 g of semolina;
• half a glass of milk;
• 50 ml filtered water;
• 25 g butter;
• 60 g pumpkin;
• 1 st. l. Sahara;
• a pinch of salt;
• 100 g of any dried pitted fruits (dried apricots, prunes, raisins, dogwood);
• two raw chicken eggs;
• 50 g of wheat flour of the highest grade;
• 11 g baking powder for dough.

Cooking method:

1. Rinse in warm water and soak dried fruits. Cut them into small pieces (except for raisins, do not cut them).

2. Cook semolina in a saucepan. To do this, mix water with milk (take cold), add semolina and butter. Pour in sugar and salt. Mix and leave for now.

3. Peel and grate the pumpkin on a fine grater or, using a blender, grind it into a puree. Add to porridge.

4. Put the pan on the fire and, constantly stirring with a whisk or a tablespoon, bring the porridge to a boil. Remove from heat and cool for a few minutes, stirring with a whisk.

5. Add eggs, flour and baking powder to the porridge. Stir until smooth and add dried fruits. Mix again.

6. Turn on the oven at 180-200°C.

7. Put the dough for the semolina casserole into a baking sheet lined with paper or foil. If desired, lubricate it with additional oil.

8. Put the dish to bake until done.

You can serve a semolina casserole with pumpkin and dried fruits with a glass of milk or a cup of tea. Casseroles prepared according to these recipes will become your favorite breakfast. It is easy and simple to please your family and friends with a new recipe for casseroles every day. Just write down the recipes and create amazing desserts from ordinary semolina!

Bored semolina porridge can be so transformed that you can’t pull it off by the ears!

At my house, they really like semolina porridge baked with peaches. It cooks so quickly - you get a lot of pleasure at the same time, especially when the child is then surprised that it all came out of his unloved porridge.

And you just have to combine in a saucepan 0.5 cups of water with 0.5 cups of milk and bring to a boil. Then add 60 g of sugar, a little salt and semolina - 0.5 cups. Boil thick semolina porridge or take the one that was left, like the author of the question, from breakfast. But this one is already cold, and ours needs to be cooled and then beat an egg into it, mixing well.

Then, peel the skins of 2 peaches and an apple, remove the seeds, pits and cut into small cubes. If you wish, you can take any other fruits, for example, pears, apricots, which we often do.

Grease a baking dish with butter and sprinkle with breadcrumbs. Mix porridge and fruit and put in a form not a thick layer. Top with sour cream or beaten egg and put in a preheated oven to 180 degrees. Bake until golden brown - about 25 minutes. Pour the berry or fruit sauce over the casserole after it has cooled down a bit, or you can sprinkle it with powdered sugar.

I usually do this: Pour semolina into a saucepan, pour a glass of water, pour in milk and mix well.

Put the pan on the fire and cook for 1-2 minutes until thickened. Remove from fire.

Rinse the raisins, put in porridge, salt, mix and let the porridge cool down a bit.

Add raw eggs to the cooled porridge, mix well.

Heat olive oil in a frying pan. Spoon pancakes and fry on both sides until golden brown. Drizzle finished pancakes with jam and sprinkle with powdered sugar. My son loves these Pancakes, bon appetit to everyone!!

Not a fact. Some people, on the contrary, like cold porridge. They spread it on bread and ate it with a cup of warm unsweetened tea. At worst, you can warm up the porridge and eat it. Less useful, but still - do not throw it away? And you can cook a lot of things from ready-made semolina porridge. For example, take chocolate and nuts, finely grate or chop and mix with the rest of the porridge. The resulting mixture is the perfect filling for pancakes)

And if you have time, from such porridge you can make not a filling, but pancakes. It will be delicious and the kids will be happy.

E you can ... fry).

Only from experience - it is delicious to fry if it was cooked with sugar, that is, at least a little sweet.

Usually cold semolina porridge keeps its shape well. Gently transfer the whole piece from the saucepan to the board and cut into pieces, I usually cut into pieces about 2 * 2 * 6.

In a bowl, shake an egg with a spoonful of sugar. It is good to heat a frying pan with vegetable oil, dip the pieces of porridge in the egg and bread in breadcrumbs. Fry over high heat on all sides until golden brown. Serve with jam or fresh berry sauce. Well, very tasty!

I sometimes specially cook porridge in the evening for such a dish for breakfast.

And you can also make Manka Pudding, add fruits, nuts, etc. beat with a blender, put in the refrigerator for the night, and in the morning a delicious dessert, like pudding, is already ready !!!

Now I practically don’t have such a problem, but when the children were small, I usually made pancakes from the remaining porridge (and any). I added 1 egg, a pinch of soda, a pinch of salt, a little flour and you're done.

I can offer two options for what can be done from the remaining semolina.

1) Cheesecakes or just pancakes. If there is cottage cheese, then great, add cottage cheese, then another egg, salt and sugar (depending on how much was added to the cooked porridge), flour. Mix everything and fry in a pan in vegetable oil on both sides. Serve with sour cream or jam.

2) Cream for the cake. Cream of semolina is one of my favorites. Add butter (softened), vanillin, chopped walnuts to cold semolina porridge and beat. I don't add sugar. Then you can grease the cake layers with this cream and send it for impregnation.

You can make a casserole from thick semolina porridge: add an egg, sugar, butter, raisins, dried apricots, cherries, etc. (any fillers - to taste), vanillin. Sun mix well. Put in a frying pan, grease the top with an egg, sprinkle with sugar and bake. Serve drizzled with fruit syrup or garnished in any other way.



You can make pancakes. Add a little kefir, a couple of eggs, sugar, vanilla sugar, a little starch to the porridge for better bonding. Fry, sprinkle with powdered sugar, and go well with tea.

Another option is to make a curd-semolina casserole. Grind cottage cheese with sugar and eggs, add semolina, a teaspoon of baking powder, starch, a spoonful of sour cream or 50 grams of butter, raisins. For 500 grams of cottage cheese - 5 eggs.



I add poppy seeds, breadcrumbs, eggs (the amount depends on the consistency of the porridge) and bake this mass in the oven. It is baked quickly, since all the components are already ready, but it turns out very worthy. Especially for breakfast. They also write everywhere that a mixture of semolina, poppy seeds and sugar is an excellent filling for pies. I have not tried it myself, but many people praise it.

Semolina very tasty on its own. You just need to cook it properly so that it is not too thick or liquid. For example, for two glasses of milk - four - five tablespoons of cereals, a pinch of salt and a little sugar to taste.



From semolina porridge you can cook delicious semolina cream, with which the cakes of honey or biscuit and any other cake are smeared. If you cook semolina porridge and eat ready-made cakes, then there will be a dessert for tea very quickly.

Semolina cream can be made with condensed milk or lemon.

For lemon cream, you will need to take the following:

• milk - two glasses,
• semolina - five tablespoons,
• lemon - one piece,
• butter - 200 grams,
• powdered sugar - one glass.

The recipe is simple. The porridge is cooked until cooked and cooled. Mix softened butter with powdered sugar. Remove the zest from the lemon on a grater - only the fragrant yellow part. Next, combine and mix semolina with oil and zest. Ready!

There are also various desserts with semolina. For example, casseroles.

You can cook a casserole with semolina porridge and peaches according to this recipe:

• semolina one glass,
• four peaches,
• three chicken eggs
• water - 0.7 cups,
• milk - 0.7 cups,
• four tablespoons of sugar
• sour cream - 100 ml,
• crushed ground crackers.

Cool water is mixed with milk, heated on a spark. Cook semolina with sugar and salt until tender. When the porridge is cooked, it is necessary to cool quickly. Next, we drive in a couple of eggs, mix evenly.

We wash the peaches, dry them, remove the skin, cut in half and remove the stone. Cut into small cubes.

We coat the form with oil, sprinkle with breadcrumbs. We define half of the whole semolina porridge in the form. Next is a layer of peaches. We spread the porridge again - the second half. Outside, we coat with a beaten egg, this allows the crust to be golden brown and the casserole bakes well under it.

We put in a preheated oven. Bake for approximately 20 minutes.

Ready-made casserole can be consumed both warm and cooled.

Bon appetit!



In addition, mannas, desserts with semolina and berries are made with semolina. Also for lovers of sweets - chocolate dessert from semolina.



The fastest and most delicious dish of cold semolina porridge (should not be thick) is fried in slices (you can roll in breadcrumbs, there will be an appetizing crispy crust).

Can cook pancakes, adding an egg, a little flour to the finished cooled porridge, you can add sugar, if the porridge is not too sweet - and into the pan.

There is another recipe casseroles: add an egg, candied fruits or soaked dried fruits, a little flour to the porridge, mix well, put in a mold, brush with oil and bake.

And we also love manna, however, the traditional mannik is made from cereals, and not from ready-made porridge, but if you take ready-made porridge instead of cereals, it will turn out not bad either (a couple of eggs, silent kefir, flour, butter, mix and - in the oven).

Tasty and cake cream from semolina. You need to beat the porridge with egg and butter, you can add chopped orange or banana for taste.

I tried somehow pies with a filling of semolina porridge mixed with poppy seeds and sugar (as an option, you can mix porridge with cottage cheese, add a raw egg and sugar).

Or you can just cut it into pieces and pour jam with jelly, condensed milk, honey.

Once I went to Adygea and there they served meat with an incomprehensible side dish, but very tasty. I started to wonder what it is. It turned out that semolina porridge, steeply cooked in meat broth. They are waiting for it to harden and cut into portions, the side dish is ready)

Every mother, probably, is faced with the fact that the child is not very willing to eat semolina. Then you need to think about how to diversify the menu. A very simple cake - mannik. The name speaks for itself, that the main thing in it is semolina, even if you have never loved it, and if you are a novice pastry chef, you should like the pie, with its simplicity and ease of preparation, although you can’t tell the taste, it is very light and tender. For children, it is better to cook mannik in milk, and adding fruits, berries, candied fruits, nuts will diversify it. The berries add moisture and acidity to the cake.

Products for manna:

1. semolina - 1 cup;
2. butter - 2 tablespoons;
3. sour cream - 3 tablespoons;
4. milk - 300 ml;
5. salt - a whisper;
6. sugar - 1 cup;
7. flour - 1 cup.
8. 3 eggs;
9. slaked soda in vinegar 1 tsp;

Cooking:

1. soak semolina in milk for two hours;
2. when the porridge swells, add sour cream;
3. soda;
4. salt;
5. sugar;
6. melted butter;
7. yolks;
8. gradually, stirring, add flour;

9. beat the whites and add to the dough;

10. mix well, put the dough into a greased form;

11. bake at a temperature of one hundred and eighty degrees until cooked and golden brown;

12. You can decorate on top with powdered sugar or cream, icing, grated chocolate. If the cake seems dry for you, you can add fruits or raisins, pre-wash and dry. After the dough is laid out in a mold, put berries or fruits on top.
The same mannik can be cooked on kefir. For those who like chocolate flavor, add cocoa powder.
If you need to cook a pie faster, semolina can be cooked. Stirring in boiling milk, add semolina and cook over low heat until the porridge thickens, then add everything according to the recipe.
It is better to serve mannik with jam or sour cream.