Semolina porridge with milk, without lumps. Semolina porridge without lumps: the best recipes for adults and children

You can argue endlessly about the benefits and harms of semolina, but this will not make porridge from this cereal any less loved by children and adults. Her successful recipes are passed down from generation to generation and are constantly improved. And it won’t be difficult for a novice housewife to prepare delicious semolina porridge. Recipes for this dish, which are especially popular among chefs, are published below.

As a rule, full-fat cow's milk is chosen as the basis for the porridge under discussion.

Take 1 full glass. Other ingredients: 7 teaspoons of semolina, 1 spoon of white sugar, a pinch of table salt.

1. First, pour some water into the saucepan. So that the liquid just covers the bottom of the container. Milk is poured on top.
2. When the liquid begins to become covered with the first bubbles (a sign of boiling), you can salt it, sweeten it and add the cereal. Do this with the required thin, neat stream and do not forget about continuous stirring.
3. When the milk boils again, the heat is reduced to the lower limit and the dish is cooked for 5-6 minutes.

Already in the plate, the porridge is seasoned with melted butter.

How long does it take to cook?

It is very important to use non-stick or enamel cookware to prepare such a dish. As soon as the liquid boils after adding the cereal, it is kept on the stove for 2 to 6 minutes.

It all depends on the intensity of heating and on the consistency of the treat you plan to get in the end. It is advisable to let the finished dish brew for another 10-12 minutes under the lid and only then try it.

Approximate proportions of milk and semolina

When preparing such porridge, the proportions of milk and semolina may be different. They depend on how thick you want the dish to be. The generally accepted ratio is 7 teaspoons of cereal per glass of liquid.

If the dish is prepared for children, it should turn out watery. In this case, the proportions of liquid and cereal are 10 to 1.

On water without lumps

Even with a base of ordinary filtered water you can prepare delicious treat no lumps. Ingredients: 370 ml liquid, 35 g semolina, a pinch of fine salt, 45 g sugar, 30 g fat butter.

1. A little trick - to ensure the uniformity of the dish, the cereal is soaked in plain cold water for 20 minutes before cooking.
2. When the semolina swells, the water is drained along with the smallest debris.
3. The cereal is transferred to a stainless container, filled with the amount of water specified in the recipe and put on fire.
4. After the mixture boils, the heat is reduced and the remaining dry ingredients are added. Cook the dish with continuous stirring for 8-9 minutes.

After adding oil, the finished porridge will be infused in a sealed container for 10-12 minutes.

Semolina porridge in a slow cooker

Interestingly, it is the “smart pan” that allows you to prepare the perfect semolina. In it, the treat is obtained without lumps - it does not curl or stick together. Both cow's milk and plain water can be used as a base.

Recipe with milk

Ingredients: half a glass (multi-cooker measure) of semolina, 3 of the same glasses of milk, 1 glass of water, 3 dessert spoons of white sugar, 70 g of fatty butter, a pinch of table salt.

1. All dry ingredients are immediately poured into the device’s container.
2. The liquid ingredients from the recipe are poured on top.
3. The butter is lightly spread over the container of the device. The remains are thrown into the base of the future porridge.
4. In stewing mode, the treat will simmer for half an hour under the lid. From time to time the contents of the container are mixed.

When the semolina reaches the desired consistency, you can spread it out and serve it with fresh berries.

How to cook with water?

Ingredients: 240 g semolina, 6 glasses of filtered water, 2 teaspoons of dry cream, a tablespoon of granulated sugar, a slice of butter, any fruit or berry additives.

1. The sides and bottom of the appliance bowl are thoroughly coated with slightly melted butter.
2. The cereal is poured into the container from above and filled with a portion of cold purified water.
3. After adding the dry ingredients from the recipe, all products are mixed well.
4. In the “Porridge” mode, the dish is cooked for 12-14 minutes. At the very end of the process, you can add pieces of selected berries and fruits to the food.

All that remains is to divide the porridge into portions and serve hot to the table.

How to cook with milk and water?

To turn this porridge into a real dessert, you should add fresh or frozen strawberries to it. Take half a kilo of it. The remaining ingredients: half a liter of full-fat milk and filtered water, 180 g of granulated sugar (you can take brown).

1. The cereal is poured into the already boiling liquid. First, the mass is left on low heat for 3-4 minutes. At the same time, stirring does not stop.
2. Then the container is tightly covered with a lid and the gas is turned off. The porridge will infuse to the desired consistency.
3. Granulated sugar is ground with fresh or thawed berries. The easiest way to beat the mass is using a special blender attachment.
4. The already prepared porridge, divided into portioned plates, is topped with a strawberry sweet mixture.

The delicacy is served warm.

Microwave Recipe

This is a simplified recipe that is perfect for those who do not have access to a gas stove or want to prepare a healthy breakfast in a matter of minutes. You do not need to use any special device mode. It will be enough to turn on the usual heating at maximum power of the device. Ingredients: 1 glass of full-fat cow's milk, 40 ml boiled water, 3 tablespoons of semolina, a pinch of vanillin, 3-4 teaspoons of sugar, 30 g of butter, additives in the form of chocolate or nuts.

1. First, place the butter in a bowl suitable for heating in the microwave.
2. Pour all the dry ingredients from the recipe on top and mix. It is important to choose high-quality semolina with solid creamy grains. And, if necessary, wash out even the smallest debris.
3. Ideally, take homemade milk. It is brought to a boil in a separate bowl and only after that is poured onto the resulting dry mixture.
4. First, the porridge cooks for 5-6 minutes. Next, the ingredients of the dish are mixed well, and cooking continues for the same amount of time.

All that remains is to flavor it with your favorite nuts and melted chocolate.

Semolina porridge: benefits and harms

If a couple of decades ago liquid semolina was used even for feeding babies from birth instead of breast milk. No one even thought about the fact that it could be harmful.

In fact, eating the dish under discussion is useful for problems with the gastrointestinal tract. A viscous substance envelops the intestines and heals cracks in it. True, for such an effect it must be prepared fresh and in water. Semolina can also saturate a person with energy for a long time and protect him from depression and stress.

As for harm, semolina, like any starchy product, is harmful to people suffering from ailments of the respiratory system. It helps increase the amount of mucus in the lungs.

In addition, such a dish does not allow calcium to be fully absorbed. That is why it is not recommended to be given to children under 2 years of age.

Many housewives are interested in the question of how to cook semolina porridge with milk without lumps, so that gourmets, small and large, will like it. In fact, this is quite simple to do if you know a few secrets of cooking the dish. In addition to cooking over a fire, cereals can be easily cooked in a slow cooker or microwave oven. Despite the fact that now many experts do not approve of eating semolina in large quantities, this dish of aristocrats has been and is still popular - if properly prepared, it will help satisfy hunger and provide the body with the necessary supply of energy.

There are several types of semolina and all of it is suitable for cooking various dishes– soups, baked goods, meat products. Semolina can be cooked liquid, with water or milk, or thick, with the addition of various products. The first option is suitable for feeding children and people with gastrointestinal diseases, the second - for the whole family, as breakfast or lunch.

Step-by-step video recipe

To make semolina porridge without lumps, it must be prepared correctly.

The best way to do this is through the following processes:

1. First, boil milk or water on the stove.
2. After the liquid boils, you need to add the cereal, previously mixed in a dry container with sugar, in a thin stream, stirring constantly.
3. During cooking, the porridge should be stirred constantly and avoid boiling - if the liquid with the cereal begins to boil, lumps will definitely appear.

By following this simple process, you can end up with a tasty, homogeneous dish without any hated lumps. The porridge is initially cooked with salt and sugar (a little), the remaining ingredients are added to the finished dish.

How long does it take to cook?

One of the main advantages of semolina is that it cooks very quickly.

Depending on the cooking method, the whole process will take no more than 20 minutes:

• It will take about 4 minutes for the liquid to boil;
• the next 6 minutes after combining the cereal with milk, the stirring process takes place;
• after the cereal, cook for another 3 minutes;
• 5-7 minutes at the end of cooking are needed for the grains to swell.

Experts advise not to cook porridge for a long time, as this will reduce it nutritional value. It will be enough to wait for the white cereal to swell during cooking and thicken the dish. Afterwards, it is better to infuse the porridge, closing the container with a lid and wrapping it in a thick towel if necessary.

Approximate proportions of milk and semolina

Depending on the desired consistency of the dish, the correct proportions of liquid and cereal are selected. If porridge is prepared for a baby, then add 2 tsp per 250 ml of water (milk). cereals To obtain a dish with a liquid consistency, the proportions of milk and semolina are as follows: for 1 liter of liquid, take 4 tbsp. decoys. Thick porridge is cooked from 1 liter of cow product and 5-7 tbsp. semolina.

Chefs advise diluting milk with clean water 3:1 to improve the structure of the dish and taste. This is especially important if the cow product has a high fat content.

Milk semolina porridge in a slow cooker

Delicious milk semolina prepared using a multicooker will surprise and delight with its excellent structure, taste qualities. In this miracle machine, the dish will be prepared quickly, without lumps or burning.

The dish is prepared from:

• semolina – 100 g;
• milk – 600 ml;
• water – 200 ml;
• sugar – 60 g;
• vanilla sugar (optional);
• butter – 45 g.

From this amount of products you will get 4 servings of porridge. Calorie content will depend on the fat content of the milk.

First, pour all the bulk ingredients into the multicooker bowl, then add liquid and a little butter. Use the rest of the oil to lubricate the walls of the dish. In the “stew” mode, the dish needs to be cooked for about 35 minutes. The brew needs to be stirred every 10 minutes. When the porridge becomes thick and homogeneous, you can pour it into bowls and serve it, garnished with berries or jam.

How to cook with milk and water?

Using milk and water to prepare semolina porridge - good idea prevent the appearance of lumps in the final product. Water must be added clean, boiled or regular. The proportions chosen in this case are different - if the milk is not very fatty, it will be enough to dilute it with water in equal proportions. It is recommended to dilute homemade cow product with water 1:2 or 1:3. For babies on initial stage for introducing complementary foods, the white liquid is diluted with water 1:4.

To prepare the dish you will need:

• purified water – 200 ml;
• cow product – 400 ml;
• cereal – 4 tbsp;
• granulated sugar - to taste.

First, heat the liquid in a saucepan, then add the cereal mixed with sugar and salt into it in a thin stream. Cook, stirring, for 5-7 minutes, then turn off and let it brew.

Serve the finished dish neat or with honey. Little gourmets can decorate the dish with chocolate glaze, favorite berries or delicate fruit jam.

Microwave safe without lumps

Few people have tried cooking semolina porridge with milk in a microwave oven and it was absolutely in vain. This cooking method is very convenient because it saves time and allows you to cook delicious food evenly, quickly and efficiently.

To prepare the recipe you should stock up on:

• milk – 500 ml;
• semolina – 3 tbsp;
• sugar – 2 tbsp;
• vanilla sugar - a pinch.

Take a special container for cooking - glass or ceramic. It is prohibited to use metal utensils; plastic utensils are undesirable, since when heated they can release harmful substances. The container must be deep so that the liquid does not boil away.

First, you need to pour milk into the bowl, add granulated sugar and put it in the microwave for a few minutes, turning on the equipment on full power. When the liquid boils, remove the container from the oven, add semolina to the milk, stir and return to the microwave. At 600-700 power, cook the dish for 7-9 minutes. When the porridge becomes thick, you can take it out and serve it.

The benefits and harms of semolina porridge

Everyone's favorite white cereal is rich in saturated fatty acids, proteins, fats, carbohydrates, starch, and fiber. It also contains vitamins and minerals necessary for the normal functioning of internal organs. The components of semolina nourish the body, support the functioning of the defense system, calm the nervous system, and reduce the risk of developing cancer.

Semolina porridge is indispensable for people with diseases of the digestive organs and those who have undergone surgery. It should be in the diet of patients with kidney and nervous system diseases. This dish is well suited for men and women involved in sports, for anyone who faces a lot of physical and psycho-emotional stress during the day.

1. People who have been diagnosed with celiac disease - a genetic disease in which degenerative changes occur in the intestines with disruption of many metabolic processes.
2. Children, as rickets and spasmophilia may develop.
3. Mature people may develop osteoporosis or obesity.
4. If you have diabetes mellitus or excess body weight.
5. Those who have gout or musculoskeletal diseases.

Despite the ban on eating semolina dishes for a certain group of people, experts clarify that they can only cause harm if they are consumed frequently and excessively. Sometimes everyone can and should eat porridge. People who are on a diet simply need to cook the cereal in water, without sugar or oil. At the end, the dish can be diluted with honey, berries or dried fruits.

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

Semolina porridge without lumps

Photo by Shutterstock

How to make semolina porridge: ingredients

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

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

How to cook semolina porridge without lumps: preparation

The first secret to preparing delicious semolina porridge is the choice of cereals. 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 type of these cereals. But it is preferable to use “M” brand cereal (from soft wheat): it is not loose, boils better and does not clump during the cooking process.

To make the porridge without lumps, you need to sift the cereal. The fact is that in the process of grinding wheat grains, larger pieces may remain in the semolina, which can form into lumps during cooking. Take a sieve and place it on a deep saucepan. 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, place the pan with the cereal 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, the semolina porridge will not become slimy.

Next, you need to fill the semolina with water. One of the most common mistakes is pouring semolina into milk or boiling water. Of course, you can do it this way. But if you want to cook a really tasty porridge, without lumps, it is better to spend a little more time and effort on it. So, pour the amount of distilled water and sugar you need into a pan with fried semolina. Bring water and sugar to a boil and reduce heat to 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 this, 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 on average level. Do not forget to constantly actively stir the ingredients, since it is during this period of cooking that lumps may form. When milk and water boil, a small foam will appear on its surface. That's how it should be. Continue to constantly stir the semolina porridge with a tablespoon, while the foam will fall and then dissolve in the semolina. Cook the porridge for 2-3 minutes over medium heat.

Step 1: the first secret is the choice of semolina.

Step 2: the second secret - sift the semolina.

Step 3: secret third - fry the semolina.

Step 4: secret fourth - fill the semolina with water.

Step 5: secret fifth - select and add milk.

Step 6: secret sixth - add salt and finish preparing the semolina porridge.

Step 7: secret seventh - infuse semolina porridge.

Step 8: serve semolina porridge without lumps.

Bon appetit!

- − Semolina porridge is contraindicated for children under one year old, as it washes out calcium and has a large amount of phytin, from this substance iron, magnesium and zinc, are poorly absorbed in the child’s body.

- − People who are allergic to dairy products. They can cook semolina porridge using water or low-allergenic milk formula.

- − Semolina porridge can be cooked with sugar syrup; to do this, pour sugar into a pan, add a small amount of water and melt it over low heat for 15 - 20 minutes. The finished syrup is combined with the water in which you are going to cook the semolina porridge.

- − If you are not confident in your pan and are worried that the semolina porridge will stick to its bottom during cooking, you can add a piece of butter while the milk is boiling. The fat will melt and spread along the walls of the pan, and the semolina grains will not stick to it.

Semolina porridge is a traditional Russian (Slavic) dish, the first complementary food for a baby and a porridge that almost everyone loves. And “almost” only because once in childhood this person was forced to eat semolina porridge with nasty lumps, this was especially common in kindergartens and school canteens.

Honestly, and even experienced housewives did not always get semolina porridge completely without lumps, especially when it was cooked in the morning, in a hurry. Nowadays, almost every housewife has a blender at hand, and if lumps have already formed, then you can make whipped semolina, but it’s still not the same.

But why are they formed? It's all about physics. Yes, yes, don't be surprised! Semolina is a coarse flour that is obtained as a by-product during the production of wheat flour. Particle sizes range from 0.2 to 0.7 mm, there are three types of semolina: T (from durum wheat), TM (ratio of hard and soft varieties 4:1) and M (from soft varieties).

Like all small particles, semolina grains tend to stick together due to the action of static electricity. When it gets into hot milk in the form of such glued conglomerates, a crust forms on top and it is very difficult to break such a lump, and the inside of the semolina remains almost raw. That's why these lumps have such a nasty taste.

To avoid their formation, you must adhere to certain cooking rules, which we will tell you about after the recipe for making classic semolina porridge.

Cooking time: 15 min.

Number of servings: 4

• Calories: 102 kcal. ,
• Proteins: 3 g.
• Fat: 3.2 g.
• Carbohydrates: 15.5 g.

Ingredients

• semolina - 0.5 cups;
• milk - 500 ml;
• sugar - 2 tbsp. (taste);
• a pinch of salt;
• 1 tbsp. Butter.

Cooking steps

Pour the milk into a saucepan, preferably with a thick bottom, and place on heat.

When the milk becomes hot, slowly add semolina evenly, with constant stirring. You need to stir constantly, without stopping, until the porridge is almost completely cooked. If you stop stirring, the cereal will settle to the bottom, form lumps, and even burn, which will give an unpleasant taste and smell.

The only way to get distracted is by adding sugar.

Be sure to add salt too - this will make your semolina much tastier. By the way, sugar is an optional ingredient. Salted semolina porridge is also a wonderful dish; in its thick form it can even be used as a side dish for meat with gravy.

After boiling, you can immediately turn off the heat, cover the porridge with a lid and leave for 4-5 minutes - the cereal will dissolve on its own in the hot milk. During this time, mix it well 1-2 times, then add butter and you can easily whisk it to make the porridge more airy (but this is not necessary).

There is another way to cook semolina porridge in milk: the cereal is poured into cold milk in advance, stirred and left for 20-30 minutes. And then it must be cooked, stirring constantly from the first minute of heating, without stopping for a minute. This method will also produce porridge without lumps, but it is time-consuming and difficult to regulate its thickness.

Secrets of porridge without lumps

To get a homogeneous porridge, pour the cereal into hot milk slowly, evenly and intensively stirring the contents of the saucepan.

The second way is to pour the cereal into cold milk, let it swell, and then cook, stirring without stopping.

There is also a third way: pour semolina with a small amount of cold water and mix well to break up all the lumps. Add sugar and salt at the same time. Bring the milk to a boil and pour it into the semolina in a thin stream, stirring quickly with the other hand. Bring the mixture to a boil and turn it off - let it come.

The thickness of the dish depends on the ratio of the amount of cereal and milk. To obtain liquid semolina porridge per 1 liter of milk use 4 tablespoons, for porridge of medium consistency - 6 tablespoons, and for thick porridge - 7-8.

To prevent your milk from burning, be sure to initially moisten the pan with cold water.

Many recipes say that you need to cook semolina for 5-10 minutes. This used to be the case, but now all semolina undergoes a special treatment for quick boiling, so there is no need to waste time boiling it - 1-2 minutes after boiling and 4-5 minutes of infusion are enough.

To prevent a top crust from forming on the porridge, it must be stirred periodically. Add all additional additives - dried fruits, berries, nuts - to the finished porridge.

How to properly present to the table

You can serve semolina porridge with a variety of additives. You can add raisins, dried cranberries, pieces of cookies to liquid semolina porridge; it is especially tasty with chocolate. Thick jam and marmalade are also suitable.

Porridge of medium consistency is the most successful. Additive options:

• a piece of butter and sugar;
• cocoa with sugar or granules;
• grated chocolate;
• any jam;
• fresh and dried berries;
• candied fruit;
• banana pieces;
• canned fruits (peaches, pineapples, pears);
• syrup, jam.

The recipe for thick semolina porridge goes well with the following additives: butter, sugar, thin jam, syrups and sweet sauces, juicy fruits, hot chocolate.

And finally, a recipe for a great, but very tasty addition to semolina porridge - mint sauce. Take a few sprigs of fresh mint, add a level tablespoon of powdered sugar and mash until homogeneous mass. Pour in 1 tbsp. boiling water, stir until the powder dissolves. At the end, add a couple of drops of lemon juice. Even those who don’t like it will eat porridge with this sauce!