Semolina porridge with milk without lumps is perfect! The best recipes and secrets of making semolina porridge with milk without lumps. Recipe for liquid semolina porridge

In today's article I will tell you how to cook semolina porridge without lumps. Many novice cooks want to learn how to cook semolina of a uniform consistency, but their attempts most often end in failure.

Everyone has tried semolina porridge at least once in their life. As a child, my mother constantly cooked this dish, and without lumps. When I became an adult and began to master cooking, at first I could not cook semolina well. Thank you mom for the helpful tips.

Secret step by step recipe without lumps

I will share a secret cooking technology that involves pre-soaking semolina. During the "water procedure" grains absorb moisture. As a result, lumps do not form.

Ingredients:

• Milk - 1 glass.
• Semolina - 3 tbsp. spoons.
• Butter - 10 g.
• Salt and sugar.
• Jam or jam.

Cooking:

1. Pour a glass of cold milk into a saucepan. I recommend cooking semolina in a small saucepan with a long handle. It will allow you to control the container when the semolina starts to rise.
2. Add sugar and salt to milk. The amount of ingredients depends on your preference. If you intend to use jam, fresh berries or preserves, do not add sugar to milk.
3. The next step in making semolina without lumps is extremely important. To ready meal it turned out to be a homogeneous consistency and without lumps, add the cereal to cold milk. As a result, the semolina will absorb the liquid and swell, and the grains will not stick together.
4. Put a saucepan with milk and semolina on a small fire. Stir constantly while cooking. If this is not done, the grains will boil to the bottom of the pan.
5. After boiling milk, reduce the fire to a minimum, and put the pan on the edge of the burner. After about two minutes, the semolina will thicken and can be removed from the stove.
6. It remains to pour the porridge into a plate, add a little butter and mix lightly.

You can improve the taste of the dish by adding fresh berries or jam.

Video recipe

You just learned how to make semolina porridge without lumps. The ingredients provided for in the recipe are quite enough for making semolina porridge intended for a child. If you want to please an adult with a dish, I recommend proportionally increasing the amount of food by about one and a half times.

How to cook semolina porridge with milk

Semolina- simple, tasty and nutritious dish. Not every housewife will dare to cook it, since it is not always possible to cook good semolina.

There are many cooking methods. However, best taste possesses semolina, for the preparation of which fresh milk is used.

I will give a recipe for semolina porridge with milk so that you can prepare an impeccable dish. Observe the proportions provided for by the recipe and the order of the cooking steps.

Ingredients:

• Milk - 1 glass.
• Water - 1 tbsp. a spoon.
• Groats - 4 teaspoons.
• Sugar and butter.

Cooking:

1. To prepare semolina in milk, take dishes with a thick bottom. It depends on the thickness of the bottom whether the semolina burns. Moreover, scorching can be avoided by adding a small amount of water.
2. Pour water into the prepared dishes and turn on a small fire. Immediately add cool milk to the pan and wait for it to rise. Then reduce the heat and pour in the semolina in a thin stream. Stir the contents of the pot all the time. The result is a homogeneous porridge without lumps.
3. Cook for three minutes, stirring constantly.
4. Turn off the stove, add some sugar and stir. Cover the bowl with a lid and leave for a quarter of an hour. After this time, the semolina will absorb the milk. The result is a thick porridge.

Video recipe

You can make a real treat out of a dish if you add a little butter and some kind of jam to semolina porridge before serving. I add quince jam. You will get a real culinary masterpiece.

Cooking semolina porridge on the water

Culinary fashion welcomes the preparation of dietary and low-calorie meals. To keep up with the times and not deviate from trends, I propose to talk about how to cook semolina porridge in water.

Semolina is a unique cereal, for the production of which soft varieties of wheat are used. It is rich in phosphorus, calcium and beneficial substances for the human body.

Semolina - dietary product, especially if cooked without adding milk and sugar. It will turn out fresh porridge, so add some raisins. The recipe for water is extremely simple. Just remember, semolina tends to clump. Therefore, during the cooking process, stir constantly.

The most crucial step in the recipe is mixing cereals with water. Stir frequently and quickly to prevent lumps from forming.

Ingredients:

• Groats - 3 tbsp. spoons.
• Butter - 2 tbsp. spoons.
• Raisins - 1 tbsp. a spoon.
• Sugar and salt.

The ingredients are for one serving of semolina porridge. If you are afraid of gaining weight or it is contraindicated to consume sugar, exclude this ingredient. If there are no restrictions, sugar must be used.

Cooking:

1. Pour the cereal into the pan and evenly distribute along the bottom. This is a must. Semolina is constantly lumped into lumps, and in the case of water, their number is much larger.
2. Add water to the pot and stir. I recommend using warm water. Stirring constantly, bring the porridge to a boil.
3. After the water boils, add a little sugar to the pan. Salt to taste.
4. Boil semolina porridge in water for at least five minutes, stirring all the time. Do not overcook, otherwise the cereal will boil.
5. Add butter. It is not necessary to remove the dish from the stove. Add a few raisins to the pan along with the oil and mix thoroughly.

Videos cooking

Now you thoroughly know how to cook semolina porridge on the water. If you like butter, put as much as you like, butter will not spoil the porridge.

How to cook semolina porridge in a slow cooker

Many housewives prepare milk porridges and soups. Each of them knows well that in the process of cooking these dishes must be carefully monitored. Otherwise, the milk will simply "run away". Modern kitchen appliances help to avoid this problem if you know the recipe for semolina porridge in a slow cooker.

Semolina porridge is perhaps the only dish that accompanies a person throughout life.

Ingredients:

• Groats - 0.5 cups.
• Water - 1.5 cups.
• Milk - 2 cups.
• Sugar and butter.

Cooking:

1. Semolina is famous for its ability to absorb liquid. For this reason, the ratio of semolina to liquid should be at least 1 to 7.
2. Pour the semolina into the container of the multicooker along with a small amount of sugar and mix. As a result, lumps do not form during cooking.
3. Pour milk into a slow cooker and put a piece of butter. If you want to cook for a baby, dilute the milk with water. For adults, cereals in milk alone are excellent.
4. Activate the "Multi-cook" mode. At a temperature of 90 degrees, semolina is cooked for about a third of an hour.
5. After the specified time, semolina is ready. Perhaps, after opening the lid, the porridge will seem a little watery, then just mix the semolina thoroughly.

Not all children like this dish. If you cook it in a slow cooker, they will be satisfied. I have tested this in practice many times.

Semolina cooked in a slow cooker has a pleasant texture and delicate taste. If you flavor it with a few spoons of honey, you get a real masterpiece that no one will refuse.

The benefits and harms of semolina

In the final part of the article, we will consider the benefits and harms of semolina porridge.

Semolina contains magnesium, calcium and phosphorus in small quantities, since useful material concentrated in the shell of wheat grain, which is removed during production. At the same time, each grain contains a lot of potassium and vitamins.

Children's doctors recommend giving semolina to babies after a year. There is no fiber in porridge. Consequently, the child's stomach can easily cope with these products. Children under one year old should not be given semolina. It contains a lot of glutin, which causes an allergic disorder in babies. Semolina contains a lot of phytin, which prevents the absorption of calcium. That is why berries or fruits are added to the porridge, which neutralize this substance.

Semolina helps to cleanse the body of mucus and remove fat. It acts as a source of energy and has a beneficial effect on the muscles and bones of a person. Doctors recommend semolina to people suffering from malnutrition, intestinal ailments, after operations on the intestines or stomach, people with poor digestion. Developed even a special diet based on milk and semolina.

Anyone who has tried pancakes at least once is unlikely to forget their delicate and mild taste. Moreover, they eat pancakes not just like that, but always with some kind of filling. As such, it can be sour cream, cottage cheese, any jam or jam, liquid chocolate, stuffed meat with spices, eggs and much more. Here it all depends on the imagination of the one who bakes and eats them. True, there is a lot of fuss with how to make pancake dough, but the result is worth it. After all, you always want something tasty for hot tea or a cup of coffee. So every housewife can cook wonderful pancakes with ease and great pleasure, if there would be an occasion for this, for example, a birthday, some kind of family holiday, Easter, New Year and, of course, Maslenitsa. Though there doesn't have to be a reason.

Before you put the dough on pancakes, you should prepare everything necessary ingredients so that during baking there are no unforeseen circumstances and unpleasant incidents. To bake pancakes, you need: a frying pan (it is desirable that it be cast iron or Teflon), a spatula for turning over, a large dish (or a round tray), on which ready-made pancakes can be stacked. And to prepare the dough for pancakes, the following mandatory ingredients are needed: eggs - 2 or 3 pieces (the more eggs, the tastier the pancakes become); milk - 0.5 liters; wheat flour - 1 cup (approximately 250-300 grams); granulated sugar - 1 tablespoon, vegetable oil - 3 or 4 tablespoons; salt - to taste. Below will be presented step by step recipe making dough for pancakes without lumps.

So, you can now proceed to the question of how to make dough for pancakes so that no lumps form and remain in it. Step one. Mix eggs with granulated sugar and salt. Gotta do it good enough to make it homogeneous mass without veins. Then add milk to this mass and mix well. Step two. This is the most important point in the preparation of the dough - the gradual addition of flour. Firstly, the flour must be sifted, not only because there may be motes in it. This must be done for the reasons that during sifting, the flour is saturated with oxygen, which, in turn, makes the pancakes tender, soft and fluffy. So, so that lumps do not form in the dough, flour is added gradually, in small portions. Even if it takes more time.

In addition, even adding flour in small portions, there is still a chance of lumps, even small ones. Therefore, the most suitable way to avoid this is to use a conventional mixer. it allows you to eliminate all the lumps that are in the dough and are not visible to the naked eye. It is necessary to ensure that there is not too much flour or, conversely, not enough. The dough should be the consistency of liquid sour cream. If the dough is too liquid, then pancakes will not work out of them. If it is too thick, then the pancakes will turn out strong and rough, like a tortilla. Therefore, it is very important to observe a strict proportion in order to avoid such problems. Step three. AT ready dough you need to add vegetable oil, it will not allow the pancakes to stick during baking and burn.

If pancakes stick to the pan during baking, it is better to add a little more vegetable oil to the dough. From this, the quality of the dough and pancakes will definitely not deteriorate. Step four. Now you can bake pancakes. First you need to heat it up well, even heat the pan, otherwise the dough will stick to the bottom. Once it's hot, brush the bottom of the pan. vegetable oil and pour one ladle of dough. The pan must be instantly tilted in different directions so that the dough is evenly distributed over it. Otherwise, the pancake will not be round enough and uneven in thickness. Keep the pan on the fire for two or three minutes and turn the pancake over to the other side so that it is browned on both sides. Ready-made pancakes need to be laid on top of each other on a pre-cooked dish.

That's basically it, the pancakes are ready. Thus, the article presented detailed information about how to make pancake dough so that lumps do not form in it, which so often prevent perfect pancakes from being achieved. As it turns out, this is not so difficult to achieve. It is enough to follow the step by step instructions and use a conventional mixer that will cope with this problem in no time. Using this approach, you can ensure that there are no lumps in the dough, even the smallest ones, and the pancakes turn out to be tender, soft and airy. Well, everything else is a matter of taste and preference. Pancakes can be eaten with anything. As the people say - there are no comrades for the taste and color.

It would seem that cooking semolina porridge is quite simple. However, for some housewives, it turns out to be too viscous or liquid, undercooked or overcooked, or even with unappetizing lumps. To prepare delicious, fragrant semolina porridge without lumps, take note of a few culinary secrets.

Semolina porridge without lumps

How to make semolina porridge: ingredients

To prepare semolina porridge, per serving you will need: - semolina - 25 g (1 tbsp with a slide); - pasteurized milk (in a bag) 5% - 200 g (1 glass); - distilled water - 50 ml; - sugar - 1 tsp; - salt - on the tip of a knife;

Butter - 1 tsp (30 g); - cinnamon - a pinch.

How to cook semolina porridge without lumps: cooking

The first secret to making delicious semolina porridge is choosing the cereal. There are 3 types of semolina: brand "M" (from soft wheat); brand "T" (from durum wheat) and brand "MT" (a mixture of previous types). In principle, porridge without lumps can be prepared from any kind of these cereals. But it is preferable to use cereals of the brand "M" (from soft wheat): it is not loose, it is better boiled soft and does not go astray during the cooking process.

In order for the porridge to turn out without lumps, the cereal must be sifted. The fact is that in the process of grinding wheat grains in semolina, larger pieces may remain, which, when cooked, can stray into lumps. Take a sieve and place it on a deep pan. Then pour the amount of cereal you need into it and sift the semolina to the bottom of the pan with vibrating light movements.

Now it needs to be fried. To do this, put the pan with cereal on the stove, turning on medium heat. Whilst the saucepan heats up, use a tablespoon to stir the contents non-stop for one minute. Thanks to this, semolina porridge will not become slimy.

Next you need to fill semolina water. One of the most common mistakes is to pour semolina into milk or boiling water. Of course, you can do it this way as well. But if you really want to cook delicious porridge, without lumps, it is better to spend a little more time and effort on it. So, in a pan with fried semolina, pour the amount of distilled water and sugar you need. Bring water with sugar to a boil and reduce heat to almost low. Boil the cereal for 2 minutes, constantly stirring it with a tablespoon. At the same time, the cereal swells, becomes softer, and the sugar dissolves.

After that, you need to add milk to the semolina. Its fat content should be approximately 3-6%. Pour the amount of milk you need into a saucepan languishing over low heat. Turn the fire to medium. Do not forget to constantly actively mix the ingredients, since it is during this cooking period that lumps can form. When milk boils with water, a small foam will appear on its surface. That's the way it should be. Continue to constantly stir the semolina with a tablespoon, while the foam will fall and then dissolve in the semolina. Cook the porridge for 2-3 minutes over medium heat.

Today we will talk in detail about how to cook semolina porridge without lumps. After all, many housewives refuse this healthy and very tasty dish just because they don’t have the slightest idea how to make it homogeneous and the right consistency. To correct this situation, in this article it was decided to present several options. Which one is the best is up to you.

Cooking semolina porridge with milk

Not everyone knows, but such a simple dish has many cooking options. Someone makes it only on fresh milk, someone - on plain water, and someone even uses the two mentioned ingredients at the same time. Let's consider each of the options in more detail.

Cooking semolina porridge in milk is quite easy and simple. To do this, we may need components such as:

• milk as fresh as possible fat - 1;
• semolina - 4 dessert spoons;
• granulated sugar - add to taste (about 1-1.5 dessert spoons);
• medium-sized table salt - a couple of small pinches;
• fresh butter - 12-15 g (add to a ready-made dish).

Cooking process

To cook semolina porridge with milk, you should take dishes with a thick bottom. After all, this is the only way your dish will not stick and burn. Thus, it is necessary to pour full-fat milk into a bowl or pan, and then put it on the fire and gradually bring it to a boil. In this case, it is required to ensure that the product begins to boil well, but does not run away.

After the milk boils, it is necessary to pour it into it. Its amount depends entirely on whether you want to get a thick or liquid porridge. To avoid lumps, it is recommended to add cereals slowly and in small portions. In this case, the milk should be stirred with a spoon so that you get a kind of funnel. Only with this addition of semolina will the finished dish be as homogeneous as possible. If desired, you can add sugar and fine table salt(taste).

It is advisable to cook semolina porridge in milk for about 9-11 minutes. During this time, all the grains will boil well, as a result of which you will get a very tasty and healthy dish without a single lump.

How to properly present to the table?

Semolina porridge, prepared according to the recipe described above, is not too liquid, homogeneous and very tasty. It should be served hot for breakfast or an afternoon snack. Additionally, it is recommended to flavor the dish with a piece of fresh butter.

Semolina porridge without lumps: a step-by-step recipe

How to do tasty breakfast on the water? To do this, we need to prepare the following products:

• ordinary cold water - 2 faceted glasses;
• semolina - 7 full dessert spoons;
• sugar brown sand - add to taste (about 1.5 dessert spoons);
• fine iodized salt - a couple of pinches (add to taste);
• fresh butter - 15-17 g (add to a ready-made dish if desired).

Cooking process

As in the previous recipe, semolina porridge on water will cook faster and turn out much tastier if you use a small saucepan with a thick bottom to cook it. In the dishes you need to pour the usual cold water and then add semolina and mix thoroughly. After that, it is recommended to leave the ingredients aside for 6-9 minutes. After this time, the saucepan should be placed on medium heat and wait for the liquid to boil completely. At the same time, the contents of the dishes must be stirred regularly, since the grits that have settled to the bottom can stick and burn.

After the water boils, salt and sugar should be added to the porridge to taste. It is desirable to cook it on very low heat for about 8-12 minutes. In this case, the dish must be constantly stirred with a spoon.

Proper serving to the table

Semolina porridge on the water is most often done for diet food or for those with a dairy intolerance. Serve it to the table should be hot. If you want to lose weight, then adding butter, jam, honey and other sweets to the finished dish is highly discouraged. Otherwise, all of the listed products can be safely used. After all, with them, semolina porridge will become much tastier, healthier and more nutritious. Even the most fastidious and capricious child will not refuse such a breakfast.

One cannot ignore the fact that semolina porridge boiled in water differs slightly in taste and color from that which is cooked only in milk. Such a dish is more gray and less high-calorie.

Cooking delicious and semi-milk

How to cook semolina porridge without lumps? Many housewives dream about this. After all, it is not very pleasant to use a heterogeneous dish with large or even small lumps. And this is done quite easily.

So, we need:

• semolina - 6 dessert spoons;
• filtered drinking water - ½ cup;
• fat milk of maximum freshness - 1.7 faceted glasses;
• fine sand sugar - 2 dessert spoons (to taste and desire);
• sea ​​salt - a few pinches (to taste);
• wheat or rye bread, butter, hard cheese, jam, honey, etc. - for serving.

How to cook porridge?

The presented recipe for semolina porridge (you can find the photo in this article) provides for the simultaneous use of both milk and drinking water. It should be especially noted that it is this version of the dish that is most popular among housewives. Ready-made porridge is tasty, satisfying and nutritious. To create it, you need to take a small saucepan and pour filtered drinking water into it. After that, it is necessary to add semolina to the liquid and mix everything thoroughly. Leaving the dishes with the contents at room temperature, you should start preparing milk. It must be poured into a bowl, put on a strong fire and boil. In this case, it is imperative to ensure that the product does not run away.

After the milk boils, the dishes with water and semolina should be placed on a gas stove and mixed again. Without bringing to a full boil, hot fat must be poured into the ingredients. milk product. It is advisable to mix all the components well with a spoon, set the fire to maximum and wait for the seething. After that, sugar should be added to the porridge and sea ​​salt taste. During cooking, it is recommended to stir it periodically, otherwise the grains will stick to the bottom of the dish and burn.

It is desirable to cook semolina porridge in semi-milk for about 13 minutes. After the dish is ready, you need to remove it from the stove, add a small piece of butter (directly into the pan), and then close it tightly and leave it in this position for 5 minutes. During this time, the cooking oil will completely melt, and the porridge will reach the desired consistency.

Proper serving of semolina porridge for breakfast

Now you know how to cook semolina porridge without lumps in semi-milk. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious. Serve it to family members preferably in a hot state. In addition to porridge, it is recommended to present a sandwich made from a piece of rye or wheat bread, a thin layer of butter and a slice hard cheese. If desired, children can be offered fresh honey or jam.

Making breakfast in a slow cooker

How to cook semolina porridge without lumps in a slow cooker? This is probably the easiest and fast way of all the above. Moreover, a dish made in a modern kitchen device always turns out homogeneous and without a single lump. But this is only on condition that you use the special program "Milk porridge" for its preparation.

So, to make such a delicious breakfast for your family and friends, you need to prepare the following ingredients in advance:

• semolina - 5 dessert spoons;
• fat milk of maximum freshness - 1 faceted glass;
• filtered drinking water - 1 glass;
• medium-sized sea salt - a few pinches (to taste);
• fine sugar sand - 2-2.5 dessert spoons (add at will and personal discretion);
• butter - 35 g.

The process of cooking in a multicooker

To make such a simple but nutritious and healthy breakfast, you should pour fresh full-fat milk and regular filtered drinking water into the bowl of the kitchen appliance. After that, it is necessary to pour semolina, sugar and medium-sized sea salt into the same container. Next, all the ingredients should be thoroughly mixed, closed and set to the mode. At the same time, the multicooker will set the time on its own.

After the selected program is completed and the device beeps, add a piece of fresh butter to the porridge, and then mix everything thoroughly. In this composition, the dish needs to be covered again with a lid and heated for about 3-6 minutes.

How to serve porridge for breakfast?

Semolina porridge should be served only when it is hot. In addition to this nutritious and healthy dish you can serve any sweets (berries, fruits, honey, jam, etc.), a sandwich with butter, tea or freshly brewed cocoa.

1. Liquid semolina porridge turns out to be more tasty than thick. Although there is no dispute about tastes. If you want to make a more viscous dish, then you need to add more cereal to the main liquid (about 4-5 dessert spoons of semolina for 1 glass).
2. Semolina porridge will turn out without lumps if you pour the cereal into cold milk or water. If the liquid is hot, then a cycle should be formed in it and only then a bulk product should be added.
3. To make breakfast from semolina porridge more satisfying and nutritious, you can add to it fresh fruits, berries, as well as honey or jam.
4. Cooking semolina should not be 2-3 minutes, but at least 5-8 minutes. After all, only with prolonged heat treatment, the grains will completely boil, and the dish will turn out to be more tasty and homogeneous.

Despite the fact that doctors and nutritionists unanimously refute the benefits of semolina, consider it “empty”, it still remains very popular.

Children and adults are happy to eat the dish if it is properly prepared. To

how to cook semolina porridge in milk without lumps?

Semolina porridge with milk without lumps - general principles of preparation

Semolina porridge is cooked in pure milk or diluted with water. Pour everything into a saucepan, preferably with a thick bottom and put on the stove. AT classical technology groats are added to a boiling liquid. When these two products come into contact, hated lumps are formed. Of course, you can strain the finished porridge, but this is not an option. Much easier, easier and more convenient to master proper cooking dishes without lumps.

What else is put in porridge:

Often jam, fruits, fresh or frozen berries are added to the dish, but it is better to do this after cooking. Sometimes porridge is prepared with milk powder. With a shortage of the product, even diluted condensed milk is used. It is very important to remember that cereals absorb water well. The ratio of liquid and semolina is on average 7:1. However, if you are preparing porridge in advance, and it will need to stand a little, then you can put even less cereal.

It is desirable to cook semolina porridge in a saucepan that looks like a ladle, that is, with a long handle. It will be convenient to control the process, it is easy to remove the bowl from the fire if the milk starts to run away. Before adding milk, it is recommended to rinse the bowl or simply add a spoonful of cold water.

Semolina porridge with milk without lumps

A simple way to cook semolina porridge with milk, in which lumps simply cannot form. Porridge turns out to be of medium density, if you need a more liquid consistency, then simply reduce the amount of cereal.

Ingredients

250 ml of milk;

4 tsp with a slide of cereals;

2 tsp Sahara;

10 g of oil;

0.4 tsp salt.

Cooking

1. Pour milk into a saucepan, do not add anything else. Put on the stove.

2. Take a clean and always dry glass or cup, pour semolina into it.

3. Add salt and sugar, stir dry ingredients.

4. As soon as the milk begins to boil and rise with a hat, start pouring the cereal. But take your time, "pour" in a thin stream.

5. With the other hand, quickly stir the boiling milk so that it does not run away, and the semolina is evenly distributed.

6. As soon as all the cereal is in the pan, let the porridge boil for three minutes.

7. Cover, leave for fifteen minutes.

8. Now you can put the porridge on a plate, add oil.

Semolina porridge in milk without lumps with the addition of water

It is this porridge that is prepared in kindergartens, schools and other similar institutions. Naturally, no one will cook it with pure milk, but in fact, semolina turns out even better with water.

Ingredients

A glass of milk;

0.5 cups of water;

0.3 tsp salt;

2 spoons of semolina;

1 piece of butter;

Sugar to taste.

Cooking

1. Pour water into a saucepan, put on the stove.

2. Add milk, salt, continue heating.

3. If you add sugar, then do it right away.

4. As soon as the milk mixture with water begins to foam, that is, boil, reduce the heat.

5. Immediately add semolina. Pour in a thin stream, with a spatula or spoon, quickly stir the place where the cereal meets the milk.

6. Let the porridge boil for three minutes.

7. Turn off the stove, add oil, stir and cover.

8. Leave the porridge for ten minutes so that the cereal absorbs the milk, the porridge will become thick, homogeneous.

Semolina porridge in milk without lumps with soaking

An interesting technology for making semolina porridge in milk without lumps with preliminary soaking of cereals. In the process, the grains swell, the porridge does not seize in lumps.

Ingredients

300 ml of milk;

10 g of oil;

3 spoons of semolina;

Salt and sugar.

Cooking

1. Pour cold milk into a saucepan.

2. Immediately salt, add sugar. If porridge will be consumed with jam or honey, then only salt is enough.

3. Now add cereal to cold milk, stir and leave for five minutes. If you want to get a thick porridge, then add another half a spoonful of cereal.

4. Stir again, put on a fire below medium.

5. Boil the porridge until boiling, stir regularly.

6. After boiling, boil for two minutes, remove from heat.

7. Transfer the porridge to a plate, season with a piece of butter. Stir.

Semolina porridge with milk without lumps in a slow cooker

The recipe for semolina porridge in milk without lumps, which is cooked in a slow cooker. Water is added. If the porridge is prepared for adults, then you can cook it with milk alone. Products are measured with a multicooker glass.

Ingredients

0.5 cups of cereals;

2 glasses of milk;

1.5 glasses of water;

0.5 tsp salt;

2 spoons of sugar;

10 g plum oil.

Cooking

1. Pour water into a multicooker saucepan and immediately add milk with granulated sugar and salt.

2. Take a spoon, stir until all ingredients are dissolved.

3. Immediately put a piece of butter.

4. Turn on the "Multi cook" mode. Cook porridge at 90 degrees for about 20 minutes.

5. Open, stir the porridge thoroughly. If it seems a little liquid, then just wait ten minutes, the grits will swell more.

6. When serving on a plate, you can add a small piece of butter.

Semolina porridge with milk without lumps

Another way to prepare a popular dish without lumps. Can be boiled in pure milk or mixed with water.

Ingredients

350 ml of milk;

2-3 tablespoons of semolina, depending on the desired density;

Salt and sugar;

Oil in a saucepan and in the finished porridge.

Cooking

1. Pour half of the milk into a saucepan, put on the stove.

2. Add semolina to the rest of the milk, stir. It must be cold. It is better to use a cup with a handle for soaking, so that later it is convenient to pour the mixture into a saucepan.

3. Add salt and sugar to a saucepan on the stove, throw in a piece of butter.

4. As soon as the future porridge begins to boil, take the soaked semolina, stir and slowly pour into a saucepan, stir constantly.

5. Let the porridge boil again.

6. Boil two to five minutes, no longer needed.

7. Stir, turn off, let stand for a while. You can also add a piece of butter to the finished porridge.

Semolina porridge in milk without lumps (in powdered milk)

Another recipe for semolina porridge. For this dish, dry milk is used, which can also be seized in lumps along with cereals.

Ingredients

0.3 cups of semolina;

3 spoons of sugar;

5 tablespoons of milk;

500 ml of water;

Oil as desired.

Cooking

1. Take a saucepan, it must be empty and always dry. To be sure, wipe the inside with a towel.

2. Now add milk and semolina, add sugar and salt. Stir the dry mixture until all lumps disappear.

3. Now pour cold water in a thin stream, stir. It is convenient to use a whisk for this.

4. It's time to put the porridge on the stove. Heat until boiling, stir occasionally and do not leave.

5. As soon as the mass boils, boil for three minutes.

6. Turn off the heat, add oil, let stand under the lid for several minutes so that the dish acquires the desired consistency.

Semolina porridge with milk without lumps - tips and tricks

So that an unpleasant crust does not form on the surface of the semolina porridge, the hot dish should be immediately sprinkled with sugar on top.

The porridge remained, thickened so that you could even cut it with a knife? That's fine! Remove, put on a board and cut into slices with a knife. Then fry the pieces in butter and pour over the jam. Delicious! But only serve hot.

To make semolina porridge tender and airy, after cooking, you can add butter to the dish, immediately beat everything together with a whisk. You can also dilute the dish with whipped cream, it also turns out very tasty.

The child does not want porridge? Cook delicious! Add jam, fruits, nuts, grated chocolate. It turns out delicious with raisins, candied fruits, unusual aromas will be given by additives such as vanilla or cinnamon. You can lay out multi-colored patterns from additives and turn your unloved semolina into a culinary masterpiece.

Semolina porridge can be cooked not only in plain or powdered milk. Tasty dish obtained from baked milk. By the way, you can also fill any porridge with ghee. Down with boring and monotonous breakfasts!