Semolina porridge on milk - good morning! How to cook semolina in milk, so that the porridge turned out tasty and without lumps

Semolina porridge on milk - good morning! How to cook semolina in milk, so that the porridge turned out tasty and without lumps

What to cook for breakfast, to recharge your batteries for the whole day.

Porridge is not only healthy, but also the most nutritious dish.

Many housewives ask themselves: how to cook semolina in milk, so that the porridge turned out really tasty?

We will tell you all the secrets of cooking this dish.

How to cook semolina in milk - the basic principles of cooking

To cook delicious semolina on milk, you need to choose the right grits. It should be white or slightly yellowish without contamination. In addition to the choice of cereals, you need to pay special attention to the dishes in which you will cook porridge. It is advisable to take a pan with a non-stick coating.

In the process of boiling, milk often burns to the bottom. To avoid this, pour a little boiled water into the saucepan, and only then pour the milk.

For a classic recipe, take half a liter of milk and take three tablespoons of semolina. The number of semolina can change, depending on their preferences. Someone likes liquid porridge, and someone prefers a thick semolina. Add sugar and salt to taste, but you can not regret the oil.

Boil milk on low heat, add sugar and salt to it. Gradually add boiled semolina to the boiling milk, stirring continuously.

In this case, no lumps form in the porridge. Continue cooking, continuing to stir, until the porridge thickens. Remove from heat, pour into plates, put oil and serve.

To diversify the taste of semolina, you can add raisins, dried apricots, fresh fruit or berries. The dish will turn out to be fragrant, if vanillin is added to it at the end.

When cooking porridge, the main thing to remember is that it is cooked in just a few minutes, so it cannot be left on the hob for a long time, otherwise it will run away or burn.

Before serving, you can add nuts, crumbled cookies or candied fruits in a plate of semolina.

Recipe 1. Semolina on milk for Nehochuhi


  • a piece of milk chocolate;
  • pinch of table salt;
  • 30 g butter;
  • 250 ml of milk;
  • white sugar;
  • one and a half century. spoons of semolina;
  • 5 g cocoa powder.

Method of preparation

1. Pour the milk into the pan, add a pinch of salt and put on medium heat.

2. In the bowl mix the semolina with cocoa.

3. When the milk boils, stirring vigorously, pour the dry mixture. Boil the porridge until thick. Then add sugar and butter. Pour the semolina porridge in a plate. Sprinkle with grated milk chocolate on top.

Recipe 2. Semolina on milk with nuts, stewed in the oven


  • milk - half a liter;
  • 50 g butter;
  • semolina - 50 g;
  • 100 g of walnuts;
  • granulated sugar - 100 g.

Method of preparation

1. Pour the milk into a thick-walled pot and set it on fire.

2. Put the nuts in a blender container and grind it into small chips.

3. Manka combine with nut crumb and sugar. Mix well.

4. As soon as the milk boils, pour a dry stream in a thin stream. At the same time continuously stir.

5. Heat the oven. We fill the form with foil, lubricate it with oil. Pour the porridge. We put in the oven and we torment the semolina at a temperature of 170C. Cooking dish 20 minutes. Serve porridge, filling it with butter.

Recipe 3. Semolina porridge with milk with cinnamon and apples


  • cinnamon;
  • semolina - 100 g;
  • a quarter pack of butter;
  • granulated sugar - half a cup;
  • 600 ml of milk;
  • an apple.

Method of preparation

1. Combine semolina with sugar and mix.

2. Pour the milk into a thick-walled pot. We put on fire. When the milk starts to boil, reduce the heat to a minimum.

3. Pour the dry mixture into boiling milk. At the same time intensively, continuously stir. Add the butter and cook for a couple of minutes.

4. Apple peel clean, remove the core and grind into small chips. Add grated apple to porridge, cook for another minute, without stopping stirring. Remove from heat and stir for another couple of minutes. Serve porridge, sprinkled with cinnamon.

Recipe 4. Semolina porridge on milk with nuts and jam


  • 400 ml of milk;
  • butter;
  • half a cup of semolina;
  • 125 g strawberry jam;
  • half a cup of cashew nuts and almonds;
  • 80 g brown sugar.

Method of preparation

1. Pour the milk into a pan with a non-stick coating. Add a pinch of salt and set on a small fire.

2. Pour the nuts into the pan, add a spoonful of water and a couple of teaspoons of sugar. We place on the stove and caramelize the nuts, stirring constantly.

3. Put the nuts on a plate and cool. We leave a little for decoration, and the rest with a sharp knife.

4. Add sugar to taste in boiling milk and gradually pour out semolina. Cook on low heat, stirring continuously, until thick.

5. Put a third of the porridge in a greased, heat-resistant form. Put half of strawberry jam on top. Sprinkle with chopped nuts. Cover all with semolina. Repeat layers again.

6. Top decorate with nuts and brown sugar. Send the form to the oven and bake until the porridge is covered on top with a delicious crust. We take out the semolina porridge from the oven, cool slightly and cut into pieces.

Recipe 5. Semolina porridge with “Spider Web” milk


  • 800 ml of milk;
  • 80 g semolina;
  • 30 g of cocoa powder;
  • 75 g sugar;
  • a quarter of a standard milk chocolate bar.

Method of preparation

1. Milk is poured into two stewpots. We put on fire.

2. In each add an equal amount of sugar. Manku divide in half. Add cocoa powder in one half and mix. We pour in a small stream in each stewpot. Cook, stirring continuously, until thickened. It should make porridge, sour cream consistency.

3. Pour hot chocolate porridge in a plate, pour white in the center. Repeat layers. Porridge pour a tablespoon. Take a toothpick and draw lines from the edge of the plate to the center. We decorate the porridge with small chocolates.

Recipe 6. Semolina porridge with milk and “Drunk plum” sauce



  • a bag of vanilla sugar;
  • a glass of 10% cream;
  • 75 g sugar;
  • milk - a glass;
  • salt;
  • 80 g semolina.


  • 300 g of plum;
  • 2 g of cardamom;
  • 300 g of sugar;
  • 2 g dried ginger;
  • 80 ml of brandy;
  • 2 g cinnamon.

Method of preparation

1. Combine the cream with milk in a pan with a non-stick coating. Put on the fire and bring to a boil. Add white and vanilla sugar. We salt.

2. Gradually pour the semolina, cook, stirring continuously, for about seven minutes. Remove from heat and pour porridge on silicone cake tins. Cool and send in the fridge.

3. Wash my plums, dry them, cut them in half and remove the stones. Cut the flesh into slices. Putting in a saucepan and falling asleep with sugar. Leave for two hours to let the fruit juice.

4. Put the saucepan on the fire and cook for 15 minutes. Foam will form. You do not need to shoot it. As soon as the foam leaves, and the sauce becomes transparent, pour in brandy, add cardamom, ginger and cinnamon. Bring to a boil and remove from heat. Fully cool.

5. Pour the sauce on a plate. Take out the semolina porridge from the molds and place over the sauce. Sprinkle with cinnamon and serve.

Semolina porridge with milk - tips and tricks

  • If milk is fat, dilute it with water in a 1: 3 ratio in favor of drinking water. This will greatly improve the taste of porridge.
  • Observe the correct proportions of milk to croup. On a liter of milk, add six tablespoons of semolina. Such proportions allow to get porridge perfect consistency.
  • Enter semolina only in boiling milk. At the same time it is necessary to stir intensively, so as not to form lumps.
  • Add salt and sugar to milk only when it starts to boil.
  • To make the porridge airy and fluffy, add butter and whisk it.
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