Pumpkin porridge with millet in milk is cooked very quickly, but it turns out to be surprisingly tasty, tender and satisfying. This dish is good to serve children for breakfast or lunch. It is worth noting that you can cook this healthy and nutritious cereal on a gas stove and using a slow cooker. Today we will consider only the first option.
Step by step recipe for pumpkin porridge with milk
Essential ingredients for the dish:
- village fat milk - 3 full glasses;
- medium-sized pumpkin (you can take a separate piece) - 500 g;
- peeled millet - 1 faceted glass;
- sea salt, granulated sugar - add to the porridge at your own discretion;
- creamy fresh butter - 45 g (add to the finished dish);
- fruits and berries - to decorate the finished dinner.
Basic Vegetable Processing
Pumpkin porridge with millet in milk will turn out more delicious if you use only a young and fresh vegetable to prepare such a dish. If you decide to make this lunch in the winter season, then you can use a frozen product. Thus, a small pumpkin should be peeled, sunflower seeds and coarse fiber, and then cut into cubes with sides of 1.5 centimeters.
Cereal processing
Pumpkin porridge with millet in milk requires the use of not very large quantities of cereals. Indeed, in the process of heat treatment it swells quite strongly. In order to maximally deprive millet of unpleasant bitterness, the cereal needs to be washed several times in a sieve, and then soaked in clean cold water. The product should be kept in liquid for a short time. Only a quarter of an hour is enough.
Cooking process on a gas stove
Pumpkin porridge with millet in milk should turn out quite thick. To prepare such a dish, it is better to use a medium-sized saucepan. Fat milk must be poured into it, and then put on maximum heat and wait for a strong boil. Next, put shredded pumpkin in a hot milk drink. After the liquid boils again, the vegetable needs to be mixed and pour millet groats to it. It is recommended to cook such a dish on minimum heat with a closed lid. Periodically (every 3-6 minutes), the dishes should be opened and the porridge should be stirred so that it does not burn.
After the millet becomes soft, and the pumpkin is completely boiled, the dish must be salted to taste and seasoned with sugar. Next, the porridge must be closed with a lid, wrapped in a towel and kept in this condition for about 15-25 minutes.
How to serve breakfast or lunch?
After the pumpkin porridge in milk reaches the desired viscosity, it should be mixed again, flavored with a piece of butter and put on serving plates. It is recommended to decorate such a tasty and healthy dish with slices of fresh berries or fruits.
Useful information for housewives
To make pumpkin and millet porridge more sweet, tasty and nutritious, in the process of cooking it, you should additionally add such ingredients as raisins or dried apricots (steamed in boiling water in advance).