Millet porridge with pumpkin is an incredibly delicious dish! Milk-boiled millet itself is considered quite a nutritious dish, the taste of which seems quite pleasant to 8 out of 10 people. But if you add a “piece of sun” to the porridge in the form of slices of ripe pumpkin pulp, then the porridge will play with new colors! Such a dish will not only give satiety, but also nourish the body with a mass of vitamins and trace elements necessary for health.
How to cook millet porridge with pumpkin?
Let’s look at the classic recipe for millet porridge with pumpkin. Despite the fact that there are many ways to cook this dish, it is necessary to start with the classics. And then, if you want, it is worth experimenting.
To prepare such a dish as millet porridge with pumpkin in milk, you will need the following list of products:
millet groats of the highest grade – 170-200 grams;
milk of any fat content (we recommend 2.5%) – 500 ml;
purified drinking water – 70 ml;
ripe pumpkin pulp – 350-400 grams;
cane sugar – 60 grams (or to taste), sugar can be replaced by honey or not added at all
butter (or any suitable) – 50 grams.
For cooking, you need to take a heat-resistant container with thick walls. Millet when boiled has a feature of sticking to the bottom and walls. Therefore, it will be much more difficult to cook delicious porridge in a pot with thin walls and bottom.
Millet porridge with pumpkin: cooking recipe
It is recommended to start cooking this delicious dish with soaking the groats. First, this removes the bitterness inherent in millet. Secondly, standing with water, the millet groats are more quickly boiled and quite easy to cook. The result is tender and delicious porridge.
You don’t have to do this! But it is better to soak the millet, pouring it with clean cold water so that the liquid covers the groats on top. Thus, it is necessary to let the groats stand for 40-60 minutes. In this time, you can do the pumpkin. The fruit should be thoroughly cleaned of peels, seeds and all unnecessary things. The prepared pulp should be cut into medium or small cubes. When everything is ready to start cooking, take a saucepan with a thick bottom and pour water into it. We put it on medium heat and wait for it to boil. This is also a little trick, which will not allow the milk to stick. In the boiling water we introduce a thin trickle of milk and boil. Add pumpkin pieces to the boiling milk, and turn down the heat even “quieter”. Over low heat, we boil the pumpkin in the milk for about 15 minutes. Then carefully add the prepared groats to the pumpkin. You can stir the contents of the pot evenly. Now you should add a little intensity to the fire and let the porridge come to a boil. After boiling, the fire should be reduced to minimum again. Next, the porridge will boil for another 25-30 minutes. Here it is important to know what consistency you prefer. If you like the porridge to be boiled, you should boil it for 7-10 minutes longer. If you prefer a whole crumbly consistency, you should not boil the dish too long.
The last chord in cooking is the addition of sugar and butter! If you like sweet porridge, sugar should be added literally 5-7 minutes before the end of cooking. The sugar is poured into the pot in a thin stream with constant stirring. In the same way the butter is added. After adding the butter, you should immediately stir the cooked dish and turn off the fire. After that, the pot is covered with a lid and give the porridge literally 5 minutes to “finish”.
If you choose honey as a sweetener, on no account should you add it at the same stage as the sugar. Honey does not tolerate high temperatures. Before serving, when the porridge has cooled slightly (no higher than 40 degrees), you can add a little honey (to taste) to the serving plate with the porridge.
Note
Serve the millet porridge with pumpkin to the table with a fever! Such dishes should not be kept in the refrigerator, as they quickly lose their flavor. It is better to cook a limited number of portions and eat them immediately after cooking.
The taste and consistency of porridge depend not only on following the recipe, but also on the type of cereal, pumpkin. We recommend choosing a sweet, ripe pumpkin with bright orange flesh. Such a fruit will allow you to do without sweeteners, as it will give the porridge its natural (not harmful) sweetness.
