Cooking semolina without lumps. Semolina porridge in milk without lumps recipe. Semolina porridge with pumpkin - a recipe for dessert

Semolina porridge ?! ... Do you want to cook, but forgot the proportions of milk and semolina? Do you have doubts about how to make sure that there are no lumps? You will find all the answers here, as well as original recipe delicious and tender semolina without lumps.

Ingredients:

(3 servings)

2 cups milk
1 glass of water
5 tbsp semolina
2 tbsp Sahara
20 gr. butter
raisins, berries, jam (optional)

For many, cooking semolina is a real nightmare, for me it is the simplest and fastest dish, and everyone's favorite. Why is that? The answer is ridiculously simple.

If you open any Soviet-era cookbook, it says in black and white that semolina should be thrown into boiling milk. Anyone who has done this at least once knows that semolina in hot milk instantly swells, and you need to be a magician to avoid the formation of lumps.

Do you know why the semolina was poured into boiling milk? No, not because it has some kind of scientific justification or because it tastes better. The fact is that before milk was mainly draft, it was brought in barrels or cans. Remember, our grandmothers and mothers used to go to the market with a can?

And quite often because of barrels, cans and scoops of dubious purity in milk, the fermentation process began. So, the milk was first boiled to make sure it doesn't curdle during cooking.

Times have changed, and so have products. Now pasteurized milk is on sale in sealed containers, with a date and batch number. All of this ensures that the product meets the standards. Naturally, such milk does not need to be boiled.

Hence the conclusion: goodbye old technology, goodbye lumps! Let's cook semolina porridge in a new way!

Lump-free semolina recipe

So, let's take a clean pan. Pour in two glasses of cold milk (from the refrigerator).

Add a glass of water. We add water not to save money, but to make the semolina boil down better, and the semolina porridge turns out to be more tender.

Pour 5 tablespoons of semolina. From this proportion (750 ml. Liquid and 5 tbsp. Semolina) thick semolina is obtained. If you like semolina porridge of medium density, then put 4 tablespoons. for the same volume of liquid.

Stir everything and put the pan on the fire. You can add sugar right away. I do not put salt, it is not needed in sweet porridge.

While stirring, bring the contents of the pan to a boil. Since the semolina first swells in cold milk and then gradually heats up, no lumps form.
While stirring, cook the semolina porridge for 3-5 minutes over low heat.

Turn off the heat, add a piece of butter, stir. The oil improves the taste, makes the porridge especially tender.

We lay out the semolina porridge on the plates.

Everyone, according to their own taste, adds butter and other goodies. For example, I like to dilute semolina porridge with cold milk, and my son loves semolina porridge with jam.

That's the whole recipe for semolina))). Eat to your health, and finally forget about the lumps!

It would seem that it is quite simple to cook semolina porridge. However, for some housewives, it turns out to be too viscous or liquid, undercooked or overcooked, or even with unappetizing lumps. To make a delicious, lump-free semolina porridge, take note of a few culinary secrets.

Semolina porridge without lumps

Photo by Shutterstock

How to make semolina porridge: ingredients

To cook 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 to choose a cereal. There are 3 types of semolina: brand "M" (from soft wheat); brand "T" (from hard varieties wheat) and brand "MT" (a mixture of the previous types). In principle, lump-free porridge can be made from any type of these cereals. But it is preferable to use cereals of the "M" brand (from soft wheat): it is not friable, it boils better and does not go astray during the cooking process.

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

Now you need to fry it. To do this, place a pot of cereals on the stove, turning on medium heat. While the pan is heating, use a tablespoon to stir the contents continuously for one minute. Thanks to this, semolina porridge will not become slimy.

Next, you need to pour the semolina with water. One of the most common mistakes is to add semolina to milk or boiling water. Of course, you can do that too. But if you want to cook really tasty porridge, without lumps, it is better to spend a little more time and effort on it. So, in a saucepan with fried semolina, pour the amount of distilled water and sugar you need. Bring water and sugar to a boil and reduce heat to almost low. Boil the cereal for 2 minutes, stirring constantly with a tablespoon. In this case, 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 simmering over low heat. Turn the fire to medium. At the same time, do not forget to constantly actively stir the ingredients, since it is during this cooking period that lumps can form. When the milk and water boil, a small foam will appear on its surface. It should be so. Continue to stir constantly with a tablespoon of semolina, while the foam will go down and then dissolve in the semolina. Cook the porridge for 2-3 minutes over medium heat.

Semolina porridge is a favorite porridge for children of any age. Sweet and delicate in consistency, this dish is popular not only among babies. But do not hide the fact that semolina porridge does not cause enthusiastic feelings in everyone. A persistent dislike for this product was formed in some people even in childhood, when in preschool institutions they were forced to eat semolina, and even, God forbid, with lumps. It will not be very pleasant for an adult to stumble upon clots in porridge, therefore, in today's recipe I want to reveal a few secrets about making semolina porridge in milk without lumps. All the tricks of how to properly cook such a dish will be shown step by step by my recipe with a photo.

How to cook semolina porridge in milk without lumps

Let's start cooking by adding 200 milliliters of clean cold water and the same amount of milk to a small saucepan. We put it on fire.

Add ¼ teaspoon of salt immediately.

Put 1 level tablespoon of granulated sugar.

After the liquid begins to boil, reduce the heat to minimum. We make sure that the milk does not "run away".

For such a volume of liquid, we need 8 teaspoons of semolina. We pour the required amount of semolina into a separate container. To cook porridge without lumps, this step is quite important.

And now I will reveal the most main secret cooking semolina without lumps. As soon as the liquid boils, we arm ourselves with a metal strainer of any diameter. We place it over a saucepan with boiling milk and pour the cereal into a sieve. If the strainer is small, then this will have to be done in several stages, and if it is rather large, then at a time.

Shaking the strainer with one hand and stirring the porridge intensively with the other, we achieve a uniform consistency of the dish.

After all the semolina is poured into the pan, boil the porridge for 3 minutes, stirring constantly.

Then, close the saucepan with a lid for 10-15 minutes so that the semolina is completely swollen.

The butter can be added to the cooked porridge directly in the saucepan. For a given volume, it will need 30 grams.

But my family members really like it when butter is already heated in a portioned plate. The finished dish can, if desired, be seasoned with a spoonful of jam or honey.

Correctly cooked semolina porridge in milk without lumps is, in fact, very tasty.

Most people associate it with the taste of childhood. So in our family, adults are very fond of keeping company with children who eat semolina with great pleasure.

Semolina porridge is rightfully considered a universal dish; not only children, but also adults love it. The morning meal helps to normalize digestion, which has a beneficial effect on the health of people suffering from gastrointestinal diseases. Among other things, ladies who are on diets eat semolina porridge, although the opinion of nutritionists on this matter varies significantly. It is important to learn how to cook the composition correctly so that the cereals do not curl up into lumps.

In most cases, culinary techniques are learned during the second and subsequent preparations. However, if you use the advice of experienced housewives, the process is much faster.

First you need to choose the right dishes. In the preparation of semolina porridge, the density of the pan plays an important role, its walls and bottom should be thick, non-stick. Otherwise, the cereal in combination with milk will stick, leaving behind a burning aftertaste.
An important feature of the preparation of porridge is the correct ratio of milk and water. Inexperienced housewives prepare the dish in pure milk, as a result of which lumps often form in the porridge. If you ultimately want a high-calorie semolina porridge, pour some purified water into the bottom of the container. In cases where you need to prepare a dietary meal, dilute the milk by 50%. When adding water to the bottom of the pan, wait until it boils, then pour in the milk.
Most cooks unanimously say that semolina is prepared from cold ingredients. It makes sense to listen to them. Before you start cooking, place the container in the freezer (for 15 minutes) or refrigerator (for half an hour). Also completely cool the milk and water that will be poured into the composition.
The formation of lumps is largely due to the fact that housewives add semolina too quickly, it does not have time to disintegrate. To avoid the connection of the grains with each other, pour the mixture only in a thin stream exclusively into cold milk. At the same time, do not forget to stir the composition with a wooden spatula at the same time. If the rate of dissolution of the cereal (namely, stirring) is too slow, you will ruin the dish with the appearance of lumps.
A very important aspect of preparing semolina is the correct ratio of water / milk to cereals. Each housewife prepares the dish differently, because not everyone likes liquid or, on the contrary, too thick porridge... It all depends on personal experience and preferences. The basic technology is considered to be 3 tablespoons of bulk composition per 300 ml. liquids. In this case, the porridge turns out to be moderately rich, similar to pudding.
Semolina porridge can be cooked not only in milk or water, but also in natural juice / fruit drink. In this case, it is necessary to observe the amount of added sugar, very often the semolina turns out to be sugary sweet. The principle of cooking cereals in milk or juice is identical.

The ingredients below are based on a child's serving. If you want to cook a dish for an adult, proportionally increase the components by 1.5 times.

semolina - 50 gr.
milk (fat content 2-5%) - 350 ml.
granulated sugar (cane or beetroot) - 25 gr.
chopped salt (not iodized) - on the tip of a knife
butter - 15 gr.
jam, honey, jam, berries or fruits - to taste (at discretion)

Cool the pan in a convenient way, do the same with milk or water. It is important to choose a special ladle with a long handle to control the cooking process when the semolina begins to boil and, as a result, rise.
Pour some cold water into the bottom of the pan (you can dilute it as mentioned earlier), then add chilled milk, a pinch of salt and the required amount of sugar (based on personal preference). Important! In cases where additional ingredients, such as honey, sweet fruits / berries, jam, will be added to the semolina porridge, the amount of granulated sugar can be eliminated altogether or partially.
This step is the most important - adding cereals. The composition is poured only into a cold mixture, calculate the amount based on your own wishes. Stir vigorously while pouring the composition. Important! Semolina is poured exclusively into cold milk. If you disregard this advice, when a free-flowing mixture is added to a hot liquid, the protein quickly coagulates, the granules swell and set together, since their surface is sufficiently sticky. When the addition is made to chilled milk, the cereal is soaked evenly, as a result of which the likelihood of lumps is completely eliminated.
After adding the cereal, place the saucepan with the composition in the refrigerator for 5-10 minutes. After the expiration date, remove, put on medium heat and bring to a boil (formation of the first bubbles). When this happens, set the minimum power on the burner, bring the porridge to readiness, stir throughout the entire cooking process. As a rule, cereals are cooked for 3-4 minutes, it all depends on the quantity. The consistency will tell you about the readiness of the dish: perfectly cooked porridge quickly flows off the spoon, leaving behind a cloudy shade and grains. It should not linger in "piles" on the cutlery. Important! If you add too much of the free-flowing composition, as a result of which the porridge will turn out thick, dilute it with cold milk mixed with water in a ratio of 70:30.
At the end of the procedure, do not leave the porridge in the pan, immediately pour it into a bowl, and then add the butter. Stir the dish well, wait for partial cooling, then decorate the porridge with berries or fruits. If no granulated sugar has been added, stir in jam, preserves, or honey.

The modern rhythm of life leaves its mark on society. More and more housewives are turning to kitchen appliances that prepare a dish automatically with less human intervention. As a rule, most of these machines are equipped with the corresponding function "Porridge", which is suitable not only for rice, buckwheat, rolled oats, but also for semolina.

fat milk (3.2%) - 400 ml.
purified water - 350 ml.
semolina - 100 gr.
granulated sugar beet - 40 gr.
fine salt - 1 pinch
butter - 30 gr.
honey, fruits, berries, jam (optional)

It is known that semolina has an unpleasant tendency to stick together and absorb liquid in a short time. For this reason, when cooking porridge in a multicooker, the ratio of cereal to liquid should be approximately 1: 7 (the best indicator).

Mix granulated sugar, semolina and salt into one free-flowing mixture. Wipe the multicooker container dry, then send the resulting composition into it. Such a move will further prevent the formation of lumps.
Next, cool the milk, pour it into a container with the mixture, add a piece of butter, mix. Dilute with water immediately after pouring in the milk. If you want to get a rich porridge, the amount of water can be reduced to 100 ml, while milk must be added not 400 ml, but 650 ml.
After adding all the ingredients, activate the "porridge" or "multi-cook" mode (depending on the manufacturer, the exact name functions are indicated in the instructions). Typically, the cooking time is about 15-20 minutes. During the entire cooking period, you do not need to open the lid in order to prevent steam from escaping.
After the expiration date, the porridge will be ready, it may seem liquid to you, but later the composition will thicken. Add jam or honey for sweetness if desired, mix semolina with chopped banana or apple, add seasonal berries.

It will seem strange to many that there are so many nuances in the preparation of lump-free semolina porridge. Do not be afraid, it is enough to follow the practical recommendations once, after which the process will go easily and naturally. The main thing is to choose the right dishes, stir the ingredients constantly and do not disturb the proportions.

Video: how to cook semolina porridge without lumps

A few years ago, semolina porridge with milk or water was present in the diet of every child. Today nutritionists urge not to give semolina to children too often and recommend learning how to cook it properly. While the lump-free composition is easily absorbed by the digestive tract, its less homogeneous counterpart can cause stomach and intestinal problems. To avoid this, you need to learn a number of recommendations and familiarize yourself with the instructions for the correct boiling of cereals. The fundamentals of the process are the same in all cases, but, depending on the environment used, certain nuances may be present.

Basic walkthrough

The porridge will turn out to be almost perfect and will not contain lumps if you use the method of pre-soaking cereals. It looks like this:

We take 3 tablespoons of semolina, a glass of milk, a teaspoon of butter, a little salt, sugar to taste, jam or jam (in this case, sugar is not used).
We take a small saucepan with a long handle, it is more convenient to cook the product in it. Pour cold milk into it, immediately add salt and sugar, if used.
Now we introduce the groats, and not in a thin stream, as is usually recommended. It is this approach that leads to the appearance of lumps. Just lay out the product and stir the composition thoroughly until the grains grab. We are waiting for the semolina in the milk to begin to swell, only after that the component can be boiled.

Tip: When choosing semolina, you should pay attention to the composition of the product. If it belongs to the "T" group, then the chances of getting the final dish without lumps are much greater. But the cereals of the "TM" or "M" group grasps too quickly even in cold milk, so it should be mixed a little more actively.

We put the container with the workpiece on low heat; you should not try to bring the mass to a boil faster than necessary. When cooking the product, one should beware not only of the formation of lumps, but also of the fact that the composition will stick to the walls of the container. Therefore, stir the porridge regularly and thoroughly.
As soon as the contents of the container begin to boil, we reduce the fire to the possible minimum, and move the saucepan itself to the edge of the burner. Cook the composition until it thickens. This usually takes no more than 2 minutes.

Semolina cooked in milk in this way, it remains only to pour into a suitable container, season with butter and add the selected sweeteners to taste.

Another option for making semolina porridge in milk and water

There is another option for preparing an almost perfect dish. Of course, to implement it, you need a certain skill, but strict implementation of the instructions accompanying the recipe plays an important role.

For 2 tablespoons of semolina, we take a tablespoon of water, a glass of milk, sugar to taste and a little butter.
We take a saucepan with a thick bottom, pour water into it and put the container on low heat. Immediately pour in cold milk and wait until it begins to rise. Then we begin to gently fill in the semolina, constantly stirring the composition (for this it is better to take a whisk or fork).
Cook the mass in milk for about 3 minutes, without stopping stirring it. Then we remove the product and only then add sugar to it.
Now the workpiece should be placed in a warm place wrapped in a towel or blanket. The exposure time is 15 minutes. The porridge is obtained without lumps, has a dense, but homogeneous consistency and a pleasant taste. Add butter to it before serving.

Despite the fact that this approach contradicts the basic rules for boiling cereals without lumps, it allows you to quickly achieve the desired result. And the use of water reduces the likelihood of the formation of unpleasant formations in the composition.

How to cook semolina porridge in water?

Milk semolina is ideal for underweight toddlers. For everyone else, including adults, it is better to cook the product in water. Even such a dish can hardly be called dietary, but at least it will not cause a sharp weight gain. To cook delicious and qualitative composition without lumps, you need to do the following:

For 3 tablespoons of cereals, we take a glass of water (the amount can be adjusted depending on personal preferences), 2 tablespoons of butter, sugar, salt and a handful of raisins for taste.
Pour the semolina into a saucepan and evenly distribute the cereal over the bottom surface. Now we begin to introduce warm water with a thin stream, gently stirring the composition. In the case of water, the risk of clumping is much higher, so you need to be proactive.
Turn on the fire under the pan and bring the product to a boil, stirring it all the time. Now you can add a little sugar to taste and add a pinch of salt.
The semolina should be boiled in water for about 5-7 minutes; the product should not be allowed to swell and boil too much. A couple of minutes before turning off the product, add butter and washed raisins into it.

It is not necessary to insist on a ready-made dish, from this it will only become denser. It is better to serve the porridge immediately, without adding anything else to it.

Cooking semolina porridge without lumps in a slow cooker

If it is not possible to constantly monitor the product, you can use kitchen appliances. The multicooker allows you to cook at least tasty dish... And in order not to worry about the formation of lumps, such recommendations should be strictly followed.

For 0.5 cups of semolina, take 1.5 cups of water or 2 cups of milk, a little sugar and butter to taste.
Mix semolina with sugar, pour into the multicooker bowl. Pour in the selected liquid, while mixing the composition. It is recommended to use cold milk and lukewarm water.
Put a piece of butter on top and close the lid. The product can also be cooked in a special mode "Milk porridge", but practice shows that a more uniform composition is obtained when using the "Multi-cook" function. The cooking time is about 20 minutes.
Now we open the lid and assess the state of the mixture. Be sure to stir the mass to evaluate its consistency. Even if it seems a little liquid, a minute of stirring will drastically change the quality of the product. If the texture still does not suit you, we insist the mass under a closed lid for another 10 minutes, but do not turn on the device anymore.

If you plan to use dried fruits in the cooking process, then they should be washed in advance or even soaked in boiling water and cut. The component is introduced a couple of minutes before the product is ready or into a ready-made mass. Fruits and berries are laid out on the composition laid out on plates. The frozen components are first defrosted and washed in boiled water.