For almost everyone, mothers and grandmothers prepared aromatic milk porridges and soups for breakfast. And of course, each family had its own recipes. And yet, one of the favorites was always millet porridge with pumpkin, with milk. True, not everyone knows how to cook it correctly, so that the millet is cooked and the pumpkin becomes soft. Yes, and you still need to save all the benefits of the products.
Of course, the preparation of any dish begins with the right choice of ingredients. And
millet porridge with pumpkin, with milk is no exception. And you need to start with millet. This cereal, if improperly selected and processed, can greatly spoil the taste of the dish with its bitterness. The fact is that during prolonged storage, oil is released on the surface of millet, and it gives an unpleasant aftertaste. And to get rid of it, you need to rinse the cereal several times, first in warm water, and then in hot. Drain all liquid.
No less important is the pumpkin itself. Sweet varieties are best suited, usually they have a bright orange color. And of course, it should not have external flaws or traces of damage. If you can find it, it is best to use nutmeg pumpkin. Naturally, milk must be fresh. But it will be farm or store, from the package, it does not matter. Naturally, the higher its fat content, the more satisfying will be millet porridge with pumpkin and milk. You will also need salt, sugar and butter for dressing.
After the desired products are selected, it remains only to determine their proportions. For cereals of medium viscosity, usually 3 cups of milk and 500-600 g of raw pumpkin are taken per 1 cup of cereal. Salt, sugar and butter are laid to taste. Now, knowing all the necessary recommendations, you can safely cook millet porridge with pumpkin.
Bring milk to a boil. Peel the pumpkin, remove the seeds and cut into cubes. Add to boiling milk. Bring to a boil again. Let it boil for 5-10 minutes and pour in the prepared millet groats. Cook porridge, stirring, for another 30-40 minutes until millet is ready. Turn off the fire, add salt, sugar and butter to taste, mix. Wrap the pan with a blanket or towel and leave it for 15-20 minutes, so that the porridge with milk and pumpkin, steamed with milk, becomes soft.
These, perhaps, are all the secrets of how to cook that delicious porridge from childhood. But even this recipe can be varied by adding raisins or chopped dried apricots to the dish when cooking. You need to do this when the porridge is almost ready. Of course, dried fruits must be washed well. And in a ready-made dish instead of sugar, you can put honey. By the way, once Russian housewives did it. For those who do not really like pumpkin, you can add spices - cinnamon or ginger. The taste will be completely different.
Well, to make millet porridge with pumpkin festive, you can cook it in the pumpkin itself. To do this, choose a good strong fruit, cut off the top of it, remove the core, leaving the walls 1-1.5 cm thick. Put millet, chopped pumpkin, pour boiling milk and put in the oven. Bake until the pumpkin is ready at a temperature of 200 ° C. In this case, no more than 1 cup of milk will be required for 1 cup of cereal.
No matter how you prepare millet porridge with pumpkin, you will always get a tasty and healthy dish at the same time. But far from every recipe from the daily menu boasts similar qualities.