How to cook semolina porridge in milk without lumps: a recipe for delicious semolina. All about semolina cereal - useful properties for the body, contraindications and delicious recipes with a cereal product

Today I will tell you in detail how to cook semolina porridge simply, tasty and without lumps. You can cook semolina porridge both on the stove and in a slow cooker. Below I will discuss both methods.

In my family, semolina is one of the most delicious breakfast dishes, along with. Apparently, this is some kind of energetically related food combinations to me, because this porridge turns out to be so tender and tasty, fragrant, mmm ... that you immediately forget about its notorious unhelpfulness, high calorie content, etc. - and just enjoy it. It is very easy to cook this porridge, the main thing is to observe the proportions of semolina and milk. So, I am sharing my recipe for semolina porridge.

To prepare delicious semolina porridge, we need:

3 glasses of milk (750ml total) 3.2% fat
4 rounded tablespoons of semolina
1.5 tbsp. tablespoons of sugar
A pinch of salt
30-40 g butter

The indicated amount of products is for 2-3 servings.

Cooking time: 20-25 minutes.

How to cook semolina porridge, recipe:

Add sugar and salt to the milk, bring it to a boil over medium heat in a saucepan, stirring occasionally so as not to burn.
Pour semolina into a convenient cup and when the milk begins to boil, from the cup in a thin stream, you can with short pauses, slowly add semolina, continuously stirring the contents of the pan in one direction.
We reduce the heat, let the porridge boil for a couple of minutes, add butter, stir it well and turn off the stove.
Cover the pan with a lid and let the porridge stand for 5-10 minutes.

That's it, delicious liquid semolina porridge is ready. Before serving, you can add more oil directly to the plate. If you like thick semolina porridge, then instead of 4 tablespoons of semolina, take 5, and do not add oil to the pan before the end of the semolina - this will make the porridge thicken much faster.

How to cook semolina porridge in a slow cooker

In my case, we are talking about Panasonic JT-181 670W.

To cook semolina porridge in a slow cooker, use the same ratio of ingredients as in the recipe above. It will turn out even tastier if 150 ml of milk from the total amount is replaced with 150 ml of boiled water. The whole point of a successful semolina is that 150 ml of liquid is needed for 1 tablespoon of semolina. In a multicooker, semolina porridge turns out to be extremely tender, because the temperature for cooking porridge is automatically 90 degrees.

In a separate bowl, mix the semolina with sugar and salt. Stir constantly, add a small stream of milk and pour the contents of the bowl into the multicooker. These manipulations can be done directly in the cartoon, but, IMHO, it is better not to scratch the delicate surface of the electric assistant with sugar once again.
Put pieces of butter in the milk mixture.
We turn on the multicooker to the "Porridge" mode and turn off the cartoon after 40 minutes without waiting for the automatic program to end. Let it brew for 10 minutes, and you can eat. If you forget to turn off the multicooker on time and it will go through the entire cycle of the "Porridge" mode to the end, you risk getting a semolina casserole, so be careful, set a timer or an alarm clock on your phone.

These recipes for making semolina have been repeatedly tested by me and you can safely use them without fear of unpleasant surprises. Now you know how to cook semolina porridge. Hope you are happy with the results. In order not to miss new proven simple recipes, you can subscribe to the newsletter and receive them directly to your email.

Good luck in the kitchen and in life.

As a child, we were often fed with semolina porridge. Now we have grown up and ourselves are thinking about how to properly cook delicious semolina porridge so that it turns out to be healthy and very tender.

Let's talk about what types of semolina are, about the secrets and recipe for delicious semolina in milk, as well as what can be prepared from ready-made semolina.

It would seem that boiling semolina porridge is just a couple of trifles. However, in order to cook not too liquid and not too thick semolina, tasty, tender, healthy, without nasty lumps, you need to know a couple of easy secrets and tricks, which we will now talk about.

Cooking semolina. Secrets

Let's start with the little secrets of making delicious semolina porridge.

What to do to prevent the porridge from burning

In the question of how to properly cook delicious semolina porridge, the first problem is the burning of semolina. What to do to prevent the porridge from burning?
In order to prevent the semolina from burning to the walls and bottom during cooking, rinse the pan with ice water before boiling semolina, you can also put some ice or just pour some cold water. This is the little secret of making semolina porridge, the first thing to do.

How to make low-calorie semolina porridge

Most often, semolina is boiled in milk. But if you are afraid of extra calories, replace regular milk with skim milk, or you can dilute milk with water in a one-to-one ratio.

So you will make the semolina low-calorie, the semolina will turn out to be dietary.

How to cook semolina porridge without lumps. The secret of cooking

Lumps are often formed when preparing semolina porridge. We will now reveal the secret of how to cook semolina porridge without lumps. In order for the semolina to turn out to be light and without nasty lumps, you need to follow the following rules.

Semolina should only be added to boiling liquid, gradually and slowly, stirring constantly.

Or you need to moisten the semolina with cool water and then add it to the milk. In the question of how to properly cook delicious semolina porridge without lumps, these secrets will clearly help the hostess.

Proportions for cooking semolina

The proportions when cooking semolina are also important. In order to cook a delicate semolina with an ideal medium consistency, proportions must be observed.

For semolina of medium consistency, 6 heaped tablespoons per 1 liter of milk are required, that is, approximately 100 grams of semolina.

If you observe this proportion when cooking semolina porridge, you will get about 4 large servings of semolina.

Accordingly, if you need a thinner porridge, add less semolina, and if, on the contrary, thick - more. This is the secret of the correct proportions when preparing semolina porridge.

How to cook delicious semolina porridge

How to cook delicious semolina porridge, how to properly bring it to taste? Salt and sugar are added to the semolina to taste after the milk has boiled.

Any porridge is tastier if you let it brew. After about 5-10 minutes, place the semolina on a dish and add a lump of butter if desired. So the porridge will acquire an even more delicate creamy taste.

In order to diversify the porridge, you can add a little of your favorite berries, fruits, etc. So semolina porridge will turn out delicious and nutritious, in addition, both adults and children will like this option very much.

Here are the main tricks and secrets of making delicious semolina porridge, allowing you to cook it properly.

The classic recipe for semolina porridge with milk

Of course, we cannot ignore the classic recipe for semolina in milk.
To cook delicious semolina porridge in milk, the recipe involves the following ingredients.

The ingredients are listed for 2 servings of semolina:

Milk - 500 ml;
Semolina - 3 tbsp. spoons;
Sugar - 1 tablespoon (more or less, it all depends on your taste);
Salt - half a teaspoon.

According to the classic recipe for semolina porridge in milk, first you need to boil the milk in a saucepan, then add salt and sugar.

Cook semolina for about 5 minutes. Then we close the milk semolina with a lid and let it brew a little more.

That's all, delicious semolina porridge is ready in 10 minutes! The classic recipe for semolina porridge with milk is extremely simple, the main thing is to take into account my tips and secrets of making semolina porridge described above.

How to choose the right semolina

We have already decided how to cook delicious semolina porridge according to a simple recipe. But there are different types of semolina. How to choose the right semolina for a delicious porridge?

Types of semolina

Not only the taste of porridge depends on the type of semolina. After all, semolina can be used to prepare various dishes, each dish has its own type of semolina.

Semolina is made from durum, soft or mixed wheat. Depending on this, the packaging has such markings as: M, T and TM.

The M mark indicates that the semolina is made from soft wheat.

The T marking indicates that the groats are made from hard varieties, and the TM marking indicates that the semolina is made from soft varieties with an admixture of hard varieties (up to 20%).

What is each type of semolina good for? Doctors say that durum semolina is the healthiest, it is also less nutritious, contains a large amount of protein and has a denser consistency when cooked.

This type of semolina (T marking) is suitable not only for porridge, but also for making soufflés, puddings, mousses, dumplings and minced meat.

However, small children and patients in the rehabilitation period are advised to cook porridge marked M. This type of semolina from soft wheat varieties is more tender, lighter and boils down better.

Although the benefits of cereals M are slightly inferior to semolina with the marking T. With this cereal, you can cook pancakes, cheese cakes and casseroles.
Semolina with TM marking is considered a neutral option. Now you know how to choose the right semolina not only for cooking porridge, but also for other delicious dishes.

What should be semolina according to GOST

You can identify semolina by marking, but how to choose the right semolina to be sure of its quality? Always look for the word GOST (State Standard) on the semolina packaging, which means that the product is of high quality and proven. What should be the semolina according to GOST?

When buying semolina, be sure to pay attention to its color. Semolina with the letter M should be opaque in color, from white to creamy.

According to GOST, semolina category T should be transparent, from cream to slightly yellowish.

Semolina porridge TM is a cross between M and T. Usually, according to GOST, it is yellowish and translucent.

Always buy semolina in clear plastic bags. Look at the condition of the cereal. It should be free-flowing and free of lumps.

If the cereals are not stored correctly, there may be small bugs and lumps in it. Therefore, be careful when buying semolina. Better, of course, to buy it in stores than in open markets.

How to store semolina

In order for semolina dishes to be tasty, and most importantly healthy, you need not only to buy good cereals, but also to store them correctly. And useful knowledge on how to properly cook delicious semolina porridge will not help you if you store the cereal in improper conditions.

We will find out how to store semolina right now.

After opening the package, immediately transfer the semolina from the bag to an airtight container.

This can be a glass jar, plastic container, or any other container with a tight-fitting lid. This is done so that the product does not become damp, and small bugs, food moths and other insects do not appear in it.

Store semolina in a dry and dark place at a temperature not exceeding 23 degrees.

Look at the expiration date on the packaging. On average, semolina is stored for about 9 months. But if these simple rules are not followed, the semolina may deteriorate ahead of schedule.

What to cook from ready-made semolina porridge

So, you have cooked delicious semolina porridge in large quantities. It often happens that the semolina remains, and no one eats it anymore. What to cook from ready-made semolina porridge?

There is a way out of this situation, because from cold semolina porridge you can cook a wide variety of interesting and delicious dishes for the whole family! It can be casserole, pancakes, cheese cakes, mannik, etc.

Today I will share with you one interesting and easy recipe for a prepared semolina dish.

Semolina casserole recipe

For the semolina casserole recipe, take these ingredients.

Ingredients for one casserole:

Ready, not very thick semolina porridge - about 2 cups;
Eggs - 2 pcs.;
Flour - 1 glass;
Sugar - 100 grams;
Salt is a small pinch;
Baking powder - 1 teaspoon;
Berries or fruits (optional);
Cinnamon, vanillin, or lemon juice (to taste).

The semolina casserole recipe is simple.

Beat eggs well with sugar and salt. Then add ready-made, not very thick semolina porridge to them.
After that, mix everything well with a whisk or mixer.
Mix flour, baking powder, vanillin and other spices in a separate container. Add the mixture to the container with semolina porridge.
You can add fruits or berries as desired. Again, we mix everything well.
Lubricate the casserole dish with oil. Preheat the oven to 180 degrees and bake the casserole until golden brown for about 25-30 minutes.

Here is such an interesting tea dish you can make from ready-made semolina! The recipe is pretty easy and quick.

Now you know how to properly cook delicious semolina porridge in milk, the recipe and the secrets of making semolina will help you. Remember to choose and store your semolina correctly. And if you have not calculated the amount of cereal during cooking, remember that you can cook many delicious dishes from ready-made semolina porridge. Eat semolina porridge and be healthy!

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In the days of the Soviet Union, many people started their morning with porridge. Why is semolina porridge for breakfast, which many compatriots have loved since childhood, so unpopular all over the world? In this article, we will try to clarify this issue and talk about all the intricacies of its preparation.

In 100 grams of semolina (cereals made from wheat), there are more than 70 grams of carbohydrates, about 10 grams of protein, 1 gram of fat, 4 grams of dietary fiber. It contains vitamins E, PP, B, thiamine, folic acid, etc., minerals contain Ca, K, Mg, S, P.

Some nutritionists and nutritionists proclaim that semolina is very healthy, but many strongly discourage eating it. The indisputable fact is that in diseases of the gastrointestinal tract and kidneys, it has invaluable benefits.

The benefits of semolina

When it enters the gastrointestinal tract, semolina envelops the intestines, can relieve spasms and remove pain, heal cracks, therefore it is prescribed for inflammation in the gastrointestinal tract, but porridge should be boiled in water, not salted or sugar-coated.
Semolina porridge is a wonderful way to cleanse the body, because it absorbs toxins if consumed on an empty stomach.
After operations, serious illnesses, when the body is weakened, it is prescribed so that the patient can recover faster. Due to the small amount of fiber, it is better than other cereals during this period to supply energy and be absorbed.
It is good to use it for kidney failure and for weight loss, as it can get rid of fat and mucus.
How to cook semolina porridge to maximize its benefits? Remember that with prolonged cooking, the beneficial substances of the cereal disappear. The maximum cooking time is 2 minutes.

The harm of semolina

If you regularly consume several servings of semolina a day, then due to the high phytin content, calcium will be excreted from the body and this can lead to insufficient development of muscle tissue, joints, spine, rickets, seizures, spasmophilia, obesity, osteoporosis, disruption of the heart muscle , deterioration of blood clotting.
Another disadvantage of semolina is its high gluten content. Since some people have an intolerance to it, it can thin the intestinal walls, disrupt the absorption of nutrients, lead to allergies, and upset stools. Such symptoms are caused by gliadin - a fraction of gluten. If it regularly enters the digestive tract, then the intestinal villi die off, colitis, gastritis, etc. develop. For the same reason, it is not recommended to cook it for a child under 1 year old.

How to cook semolina porridge without lumps - useful tips

How to cook semolina porridge correctly? Experienced chefs share their secrets with you.

Key rule: semolina should be added to water or milk, when the liquid has boiled, in a thin stream, stirring constantly. Some cooks recommend sprinkling the cereal into the pot as you would normally add salt.
The proportions are "our everything": for half a liter of water or milk, take 100 grams of semolina to achieve the ideal density - not liquid and not too thick.
Before adding milk, rinse the pan in very cold water, you can add an ice cube to it so that the porridge does not burn to the walls and bottom.
To avoid the appearance of lumps, you can pour cereals through a sieve.
The formation of lumps will be prevented by a simple method - slightly moisten the cereal in cold water and immediately pour boiling water over it.
The duration of cooking after boiling the liquid and filling the cereal is about 120 seconds.
Sugar and salt are added to the porridge at the time of boiling, and the finished dish is seasoned with butter.
After turning off the fire, you can fill the porridge with oil and wrap the container in a towel and steam for 8-15 minutes.
Did the lumps appear? Household appliances will help out: beat the porridge with a blender so that they disappear, and the porridge becomes airy.
The choice of additive ingredients is wide: from pieces of fresh fruit, berries, steamed dried fruits to a handful of seeds, candied fruits, nuts, a few spoons of honey, jam, confiture or preserves. Kids will love experimenting with different tastes - create with them.

The most delicious recipes

In European countries, semolina is used in the preparation of various dishes that serve as great desserts. In Italy, durum wheat flour is purchased to make pasta, gnocchi and even pizza.

In Asia, semolina is used to make sweets with almonds and pine nuts; in Turkey, it is a component of halva. In Finland, an original dessert is popular - chilled semolina, whipped with a few fresh berries. In India, semolina sweets are a traditional festive dish, and in Lithuania, bubert is a pudding based on boiled semolina.

How to cook semolina porridge in milk? If possible, it is best to use a milk mixture. If semolina is cooked in baked milk, then its aroma takes on a creamy note.

To obtain porridge of medium density, add 6 tbsp. To every 1000 milliliters of milk-water mixture. l. decoys. So, take for each glass of milk a tablespoon of semolina (with a slide), as well as a pinch of salt, a teaspoon of sugar, your favorite berries and butter, varying the amount to your liking.
Rinse the pan in ice water, bring the milk to a boil in it, salt, add granulated sugar. Pour the semolina in a very thin stream, stirring continuously. Cook for about 5 minutes, until the cereal is completely swollen. Add butter and stir, then transfer to a plate and sprinkle with berries.

On the water

To cook porridge in water, you will need 2 tablespoons of semolina per glass of water. They should be poured into boiling water in a thin stream, constantly stirring the porridge, and cook for about 7 minutes (otherwise there will be no nutrients in such porridge).

Then add sugar, salt, you can season the dish with dried fruits or grated apples, pears, and butter to your liking.

With berries

Half a liter of milk is brought to a boil and 100 grams of semolina are poured through a sieve. Stir constantly, boil the porridge for no more than 2 minutes. Then turn off the heat and put a piece of butter and a couple of tablespoons of sugar in a saucepan.

With pumpkin

The pumpkin is cut into small pieces and boiled in water for a quarter of an hour. Then the water is drained, the pumpkin is mashed using a pusher or blender.

Hot milk is added to the puree, brought to a boil. Pour semolina in a thin stream, stir without interruption. Salt and add sugar to taste. Cook over low heat for another 7 minutes.

For 1 liter of milk, you will need 60 grams of semolina, 50 grams of butter, 3 tablespoons of sugar, a pinch of salt and 2 bananas.

Soften the butter, and bring the milk to a boil, salt, sugar, leave to boil for 2 minutes. Make the heat low, pour semolina in a thin stream, stirring the milk continuously for about 3-5 minutes. Peel the bananas, beat with butter in a blender, add a couple of tablespoons of porridge and beat until smooth.

Pour this puree into the porridge, stir and invite everyone to the table, this simple dish is delicious to eat warm.

With chocolate

Pour milk into boiling water and mix, salt, add sugar.

Without waiting for a boil, pour the cereal in a thin stream, stirring constantly, especially near the sides of the pan. Reduce heat to the lowest heat and stir continuously for about 2-3 minutes, remove from heat, season with butter, leave for 10 minutes under a lid to infuse porridge.

Divide into portions and sprinkle each with a teaspoon of cocoa. "Chocolate" semolina porridge is ready.

In a multicooker

You need to measure out half a cup of semolina, 3 cups of water and 1 cup of water, 2 tablespoons of butter, salt and sugar to taste.

Follow the step-by-step algorithm, and the porridge in the cartoon will turn out to be stunningly tasty. Lubricate the sides of the bowl with butter. Pour semolina, salt and sugar into it, put a piece of butter. Pour milk and water there, mix. Water is needed to prevent milk clots from forming lumps.

Cover the multicooker with a lid and activate the “Stew” mode, which is optimal in this case, for half an hour. Judging by the reviews of experienced housewives, in the "Milk porridge" mode, lumps can form, and when stewing, the grains are completely boiled down.

If the instructions say that this program provides for extinguishing for an hour, note the time on a timer or alarm clock. Open the lid periodically and stir the contents of the bowl to prevent lumps from forming. After 30 minutes, the dish is ready.

The grade of semolina depends on its grade: T (hard breed; for desserts, minced meat, soups), M (soft; for baking pancakes, casseroles, thick cereals) and MT (mixed). Semolina is distinguished from wheat groats by the size of grains: 0.25-0.75 mm in diameter each. The brand of cereal affects the quality of the whole dish as a whole.

Conclusion

It seems to someone that there is no simpler dish than semolina, but there are nuances in its preparation. In this article, we covered the secrets of cooking it, and now you know how to cook semolina without lumps. You have the opportunity to prepare interesting desserts based on it, for example, cold pudding, which tastes like the famous panna cotta.

Create, success to you!

Very easily and quickly, you can cook semolina without lumps, thick or liquid... The consistency will depend entirely on the proportions of the ingredients. People love this delicacy since childhood. But not every hostess knows how to properly cook semolina porridge in milk so that there are no lumps in it. This delicacy is best consumed before lunch. And all due to the fact that it is high in carbohydrates.

What is the use of the dish

Semolina does not contain a lot of fiber or vitamins, but it contains easily digestible protein and carbohydrates. It has the ability to energize the body for the whole day. This particular product is recommended for people who have stomach problems or a weakened gastrointestinal tract. It has an enveloping property, it is because of this that it helps to calm exacerbations of chronic diseases.

As a source of calcium, this porridge helps to strengthen teeth and bones. It is indicated for people with chronic fatigue and kidney failure. After serious illness or surgery, as well as in the process of rehabilitation or in case of physical exhaustion, experts recommend using this particular product. It is also hypoallergenic.

But you must remember the fact that this product is quite high in calories. It is for this reason that overweight people need to eat it, adhering to the dosage.

How to cook semolina porridge in milk

Porridge is prepared in several ways. Each of them has different additional ingredients. Cook this dish in a heavy-walled or non-stick enamel saucepan.

This dairy dish, cooked in a multicooker, will also taste great. In this wonderful device, she will cook at the optimum temperature.

At the discretion of the hostess and her family, you can add a variety of dried fruits or fresh berries: prunes, dried apricots, raspberries, apples, raisins and others. It is best to add salt and granulated sugar at the end, and then wait for the mass to boil. Oil must be placed on a plate before serving.

In order for lumps to not form, it is necessary to constantly mix the mass.

Pour the groats in a thin stream into the milk, which has already boiled. When falling asleep, stir the mass vigorously using circular motions.

In order to avoid the appearance of lumps, it is necessary to pour the cereal into milk, and not vice versa (pour it with liquid). You can use a sieve for this purpose. With its help, the croup will scatter around the entire perimeter of the liquid and lumps will not work.

In order not to form a crust on the surface of the dish, it is necessary to sprinkle it with sugar lightly on top. Although, if the porridge is cooked correctly, then there should not be such a crust.

In what proportions is it necessary to take water, milk and semolina in order for the porridge to be tasty? This question interests many housewives. Depending on how thick the porridge you want, the ratio of the products changes at your discretion. It is necessary to take into account the ratio of semolina cooked in milk. This affects the total calorie content of the dish. This factor should be paid special attention to people who follow their figure. If you want the porridge to be more nutritious, then add more sugar or cereals.

There are several different opinions about the cooking time for this dish. It varies from 10 to 40 minutes. The more time you cook this delicacy, the more viscous it will be in consistency.

Semolina recipes in milk

There are many recipes for making this delicacy in milk. Taking into account the wishes of your own and those of your family, you can change the taste by adding dried fruits, honey, chocolate or sugar to it. In addition to all the usual sweet dish, some housewives prepare it with the addition of salt.

The consistency of semolina in finished form can be thick, liquid or even mousse.

Liquid

In order for the porridge to turn out to be a liquid consistency, a small amount of cereal must be added to the milk. Low-fat milk or whole milk is suitable for you. It can be shop or homemade. If your milk starts to spoil, then after it boils, curd flakes will appear. It will no longer be suitable for cooking. The cooking time for thin porridge is approximately 20 minutes.

What ingredients are needed to prepare one serving:

Fresh milk - 250 milliliters.
Sugar - 1 tablespoon.
Semolina - 1.25 tablespoons.
Butter - 5 grams.

Thick semolina porridge - how to cook correctly

In order for the consistency of the dish to be thick, it is necessary to take more cereals. Consider the fact that the longer it languishes, the more its viscosity will be. This delicacy can also be prepared on the basis of baked milk. This will make it even tastier. The approximate cooking time for such porridge is 25 minutes.

You will need the following products:

Semolina - 50 grams.
Fresh milk - 500 milliliters.
Salt - 2.5 grams
Butter - 20 grams.

Preparation:

Pour into liquid in a saucepan and boil it.
After boiling, add the semolina and bring the mixture to a boil.
Add salt and simmer over low heat for 7 minutes.
When you serve the dish to the table, put butter in a plate.

Porridge cooked in water and milk

This cooking option is the most common. The dish has a moderate amount of calories. It is recommended to add fruits or dried fruits to such a delicacy according to your desire and taste. You can take figs, dried apricots, prunes or raisins. And very often different types of nuts are added here: cashews, hazelnuts, walnuts and others. They will increase the nutritional value of food. The approximate cooking time is 30 minutes.

In order to prepare such a delicacy, you need to take the following components:

Fresh milk - 250 milliliters.
Drinking water - 50 milliliters.
Dried fruits - 30 grams.
Groats - 30 grams.
Table salt - 0.5 pinches.
Sugar - 0.5 tablespoons.

Cooking consists of the following stages:

Pour cold water into the bottom of a saucepan and heat it up.
Pour fresh milk here and add cereal.
Place the washed dried fruit in the cooking pot. After the mass has boiled, put salt and granulated sugar in it.
Turn off the heat and cover the mixture with a lid so that it can brew.

Porridge with condensed milk

This delicacy will please even the most fastidious kid. It is prepared without adding granulated sugar. And all for the reason that condensed milk is already sweet. The calorie content of such a dish is high, so this product is best consumed for breakfast. You can add butter, but it will only saturate your dish even more.

For cooking, you need the following ingredients:

Cooking includes the following stages:

Pour water into a saucepan and heat it up.
Add condensed milk to the container with liquid.
Salt the mass and add the cereal (stirring constantly).
As soon as the mass thickens, it is necessary to turn off the heat and let the delicacy brew for some time.

Porridge on dry milk

Such porridge is no different from the usual one. If you only have milk powder at home, then you can also cook the perfect tasty treat without lumps on it. The main difficulty in the cooking process is to achieve uniformity of the mass. To enhance the taste, you can add jam, chopped fruits or chocolate at the request of the hostess.

In order to cook such porridge, you will need the following products:

Powdered milk - 2.5 tablespoons.
Water - 300 milliliters.
Semolina - 35 grams.
Salt - 0.5 pinches.
Sugar - 1.25 tablespoons.
Chocolate, jam and fruit to taste.

Cooking stages:

The water should be heated to 40 degrees.
Pour the powder into a separate container and pour water into it in a thin stream. All this is done with gentle stirring until a liquid consistency is achieved.
After that, the mass is put on fire and brought to a boil.
After boiling, add cereal, table salt and granulated sugar into the liquid.
In this mode, the porridge must be cooked for 7 minutes, and then turn off the heat.
When you serve the dish to the table, you can diversify it with various sweets.

Semolina porridge in a slow cooker

To prepare such porridge, you will need:

The cooking method is as follows:

Grits are poured into the multicooker bowl and filled with water and fresh cold milk.
Throw in granulated sugar, butter to taste and salt.
Close the lid of the multicooker and turn on the "milk porridge" mode.
After that, we wait for the device to report readiness.

The taste of Soviet and post-Soviet childhood is semolina, the benefits and harms of which were not even discussed at that time. This relatively inexpensive product was included in the diet of children at home, in kindergarten and at school. But today's pediatricians unanimously took up arms against semolina. It is categorically not recommended for kids.

Nevertheless, semolina is included in the menu of many therapeutic diets. It is offered to debilitated patients and those with gastrointestinal problems. Let's try to figure out why semolina is harmful to children, whether it can be eaten by adults, especially those who want to lose weight.

Unusual groats

Semolina, or as it is called semolina, is ground refined grains of wheat. Experts call such grinding as varietal - the average diameter of grains is 0.25–0.75 mm. The markings on a pack of semolina indicate what kind of wheat it is made from. "M" - soft varieties, "T" - hard varieties, "TM" - their mixture. Modern nutritionists prefer durum wheat groats.

In addition to traditional cereals, semolina is used in other desserts - pies, pancakes, soufflés, puddings and mousses. It is from semolina that the famous Guryev porridge is made - a traditional Russian dish that appeared at the beginning of the 19th century. It is prepared according to a special recipe: the froths from the cream are shifted with porridge boiled in milk, mixed with chopped nuts. The dish is brought to readiness in the oven. This amazing national dessert is served, garnished with dried fruits or sprinkled with jam.

Semolina is also used in savory first and second courses. Dumplings are made from it, added to casseroles or meatballs. You can sprinkle semolina in the minced meat, it will not let the juice flow out and will make the cutlets lush and juicy.

What's good for adults ...

Is semolina good for you? The issue is very controversial. It contains potassium, which is important for the functioning of the heart muscle, and B vitamins, which ensure the healthy functioning of the nervous system. It also contains vitamin E, sodium, phosphorus, zinc, calcium, iron. But the vitamin and mineral composition of semolina is rather poor in comparison with other popular cereals.

Semolina porridge is almost one hundred percent carbohydrates. It is easily digested and gives the body a lot of energy. A bowl of semolina is good in the morning, so that the day goes by energetically and you don't feel like eating until lunchtime.

Another feature of semolina is its absence. It lingers in the stomach for no more than an hour or two. Semolina porridge is easily digested in the lower intestine, and passing through the gastrointestinal tract, clears it of excess mucus. The benefits of semolina are obvious for a weakened body - it gives a lot of energy without bothering digestion. Due to its delicate texture, it envelops the walls of the gastrointestinal tract. It is included in the diet of people after surgery and those patients who have problems with the mucous membrane of the stomach and intestines. Note that dietary semolina is boiled in water, without salt and sugar.

But those who suffer from frequent constipation should refrain from semolina. The lack of fiber and high gluten content in semolina porridge negatively affects digestion. There is also a category of adults who are allergic to, for them, the use of semolina, like baked goods made from white flour, is also unacceptable.

... it is bad for children

It was the high content of gluten in semolina that pushed pediatricians to the question "Is semolina useful for babies?" answer with a firm and resolute “no”. Porridge is contraindicated for feeding children under one year old. It is completely unsuitable for the first feeding. For these purposes, it is better to take rice or corn porridge.

Semolina is less rich in vitamins and minerals than other cereals. And gluten often causes allergies and negatively affects the walls of the baby's digestive tract, damaging the villi of the small intestine. Semolina for up to a year can cause constipation or, conversely, diarrhea.

Another danger of semolina for children is often indicated - the presence of phytin in it. It is an organophosphorus chemical compound with properties similar to vitamins. An excess of phytin in the body leads to the fact that calcium is absorbed much worse. It also promotes the elimination of other beneficial minerals - zinc, iron, magnesium.

In fact, phytin is found in the shells of whole grains, and after processing refined grains into semolina, its concentration decreases significantly. Therefore, a plate or two a week of semolina will not harm either adults or children over a year old.

It is not worthwhile to completely exclude semolina from the diet of an older child, especially if he loves this porridge. It will even be useful for schoolchildren to get enough energy in the morning. The main thing is that the diet of a child at any age should be varied.

Kashka with heat in the heat

Any grandmother will tell you how to cook semolina porridge properly. Each family has its own recipe and preferences - thick or liquid porridge, in milk or a mixture of milk or water. There are interesting recipes when broth (meat, vegetable or mushroom) or berry juices (fruit drinks) are taken as a liquid component.

To cook medium-thick porridge, take a glass of liquid and 1.5 tablespoons of cereal for one serving. If you want thicker porridge, increase the amount of cereals, if thinner, reduce accordingly. Here are some options for how to properly cook semolina porridge:

Traditional way of cooking: bring milk (or water) to almost boil, salt and sugar to taste. Pour cereal into a liquid that is about to boil in a thin stream, stirring constantly. Alternatively, sprinkle the cereal from a spoon over the entire surface of the milk, and then stir actively. Cook for 3-4 minutes, no longer, otherwise the benefits of semolina will decrease even more. Let the cooked porridge rest under a lid and a towel for another 7 minutes. Serve with a slice of butter, honey, jam, dried fruits or berries.
Modern chefs offer another option: mix cold liquid, semolina, salt and sugar in a saucepan. Then put on fire and cook until tender, stirring continuously with a whisk. This technique will help to avoid the hateful lumps.
Semolina porridge-pudding is prepared as follows: put a piece of butter in a preheated pan. When it disperses, add 3 tablespoons of semolina and heat, stirring, until the cereal turns yellow. Separately, it is necessary to boil half a liter of milk, add salt, sugar, vanillin to taste. Pour hot milk into a frying pan, mix well and cook for three minutes. Then we leave the porridge under the lid for 10 minutes. The result is a rather dense pudding that can be served with jam or sour cream.
For connoisseurs of technical progress - semolina porridge in a multicooker. In a bowl, mix 80 g semolina, 480 ml of milk and 240 ml of water. Add 0.5 tsp of salt, 1.5 tbsp. tablespoons of sugar, a piece of butter (depending on taste). Stir the ingredients, set the "Milk Porridge" mode.
Finally, an interesting recipe for cooking semolina porridge with cranberry juice in the oven. Squeeze juice from 100 grams of cranberries. Pour the pomace with 165 ml of water and boil. Strain the broth, mix with juice, add sugar. When the syrup boils, add 50 grams of semolina and boil the porridge. Pour the preparation on a baking sheet and put in the oven for 10 minutes. Then cool, cut into portions. Best served sprinkled with sugar.

Counting calories

After such delicious recipes, let's return to earth: such a semolina porridge, the calorie content of which depends on the fat content of milk, the presence of sugar, butter or jam, is, to put it mildly, not a dietary product.

The semolina itself is moderately rich in energy - the calorie content of 100 grams of porridge on water is about 100 kcal. If semolina is cooked in milk, the calorie content will depend on the fat content of the milk taken.

For those who follow the figure, it is better not to overuse semolina for breakfast (at lunch and in the evening it is not worth eating at all). Prepare yourself such a porridge no more than once a week. To reduce calories without sacrificing taste and health, cook it in a mixture of milk and water. It is a good idea to add a little to the porridge, which stimulates digestion. In order not to gain extra pounds, serve porridge not with butter, but with honey, fresh berries and fruits or dried fruits.