Simple manni with milk - from the baking masters. For sweeten diet: low-calorie manna with milk in a slow cooker

Simple manni with milk - from the baking masters. For sweeten diet: low-calorie manna with milk in a slow cooker

Manniki is a dessert in the “middle category” between pies and casseroles.

He took from his elder brethren the best: tenderness, juiciness, pomp.

The cake is quite simple and at the same time effective, especially with its taste.

If you can’t get even lean tortillas in a frying pan, still try to bake a cake from semolina, according to many housewives, in cooking it is no more difficult than a sandwich.

Mannic on milk - general principles of preparation

• It is very easy to bake a delicious airy manna with milk, if you follow some tricks of making such a cake with precision.

• The main feature of baking - instead of flour or together with it semolina is added to the dough. To make the cake tender, the semolina must be properly soaked, it must absorb enough moisture and swell well. It is mixed with milk and left in it for at least an hour. The longer the semolina soak in the liquid, the more gentle and airy it turns out manna.

• Liquid dough base - milk. For baking, it is better to take a stale, slightly acidified product. Its fat content does not affect the quality of the cake, so you can use milk of any fat content, this will only affect the calorie content of the product.

• It is equally important to bake the cake correctly. Mannik is baked for 40-90 minutes at 180 degrees in a heated oven. In a poorly heated oven, the product will burn on top and will not be baked. Therefore, the oven should be turned on at least 15 minutes before the dough form is put into it. It is highly undesirable to open the door, otherwise the mannik will settle and become clever.

• Mannik on milk in a multicooker is baked in “Baking” mode for about an hour, the lid is not opened until a beep sounds, indicating that the program has finished.

The easiest manna in milk without flour

A set of products, as for semolina, a little more sugar and ripper. The easiest manna with milk in preparation is a recipe for beginners.


• a glass of dry semolina;

• Spoon melted sweet cream butter;

• a glass of white sugar;

• three eggs;

• 1.5 spoons of baking powder for the dough; • homemade milk - a full glass.

Cooking Method:

1. Mix semolina with granulated sugar and ripper.

2. Pour the milk into a separate dish. If you get a little warm from the refrigerator, it is best to put the packaging out of the refrigerator in advance and keep it at room temperature.

3. Beat the eggs in another bowl and, while stirring, inject the egg mixture into the milk.

4. Gradually add milk into the milk mixed with semolina. Stir all with a whisk until smooth and leave for 40 minutes.

5. Cover the form with parchment and apply a thin layer of vegetable oil on it, as well as lubricate its sides with oil. Up to 180 degrees preheat the oven.

6. Pour the dough well, stir in the form and place in the oven for 35 minutes.

Classic manna in milk with flour

Virtually no different from the previous recipe. Only flour and some sunflower oil are added here.


• 200 gr. semolina;

• two eggs;

• half a cup of high-quality flour;

• spoon of vanilla sugar;

• 250 ml unpasteurized milk;

• homemade butter - 1 tbsp. l .;

• a glass of refined sugar;

• three spoons of vegetable oil;

• factory ripper - 10 gr.

Cooking Method:

1. Pound white vanilla and plain sugar with eggs. Add vegetable oil and rub well as well.

2. Pour the milk into a small saucepan, put a piece of butter in it and warm slightly. Do not boil!

3. While stirring the milk with a whisk, wait until the butter has completely melted and immediately add the sweet egg mixture. Mixing, pour semolina and set aside for half an hour.

4. Cross the flour and ripper and, pouring in small portions, enter it into the swollen semolina.

5. Wipe the walls and bottom of the heat-resistant form with butter and sprinkle it with a dry semolina. You can take margarine.

6. Pour the dough into the mold and place it in the oven for forty minutes.

Cottage cheese manna with milk

Adding cottage cheese to the manna makes baking not only tasty, but also useful. In such a dough for manna with milk, deviating from the recipe, you can add some berries or fresh fruit, it will give it even more juiciness.


• 200 gr. sugar;

• a glass of milk; • 200 gr. semolina;

• three large, fresh eggs;

• a small bag of vanilla;

• flour - 160 gr .;

• elastic 9% cottage cheese - 200 gr .;

• two spoons of a ripper;

• sweet cream butter - 100 gr .;

• spoon, with a hill, icing sugar.

Cooking Method:

1. For swelling, fill the semolina with milk and let stand for a while. Do not forget to preheat the milk.

2. Using a mixer, beat the eggs and refined sugar. Add the egg mass to the swollen semolina, immediately pour in the melted butter. Pour the vanilla with the ripper and mix everything with a mixer. Add cottage cheese and flour there and once again go over the mixer.

3. Pour the curd dough into a mold, smeared with margarine, and immediately place in a hot oven for 45 minutes.

4. Take the ready mannica gently out of the mold, and when it cools, decorate with powdered sugar.

Chocolate manna in milk with cottage cheese balls

White balls in chocolate mannic on milk - the recipe will win hearts and kids and adults. Simple, affordable products, ease of execution, and the taste and appearance of an expensive dessert.


• soured milk - 250 ml;

• homemade butter - 100 g;

• five grams of baking soda;

• eggs - 3 pcs .;

• 120 gr. dark chocolate;

• granulated sugar - 280 g .;

• 100 gr. coconut shavings;

• 50 gr. cocoa powder;

For balls:

• 300 gr. fat cottage cheese;

• one egg;

• 60 gr. unrefined sugar;

• 40 gr. baking flour.

Cooking Method:

1. Fill the semolina with yogurt, mix to avoid lumps, and leave, covered with a napkin.

2. While the semolina swells, prepare the curd balls. Twist the curd in a meat grinder or grind it through a rare sieve. Then break the egg into a smooth curd mass, add sugar mixed with coconut chips and add flour. Mix well and form small balls the size of a small cream with wet hands. Put the blanks in one layer on a wide plate and put in the freezer for at least half an hour.

3. Carefully grind eggs with sugar. Do not whisk, namely, rub until a homogeneous white mass. Then mix it with a swollen semolina and add well-melted butter. Dip vinegar soda and add it to semolina, mix and add mixed flour and cocoa. Finely break the chocolate bar, add to the dough and mix again. 4. Prepare a baking dish and pour the cottage cheese dough into it. Then remove the cottage cheese balls from the freezer, spread them evenly over the surface and put the mold in the preheated oven.

5. Approximately 80 minutes later, manna can be obtained.

Mannik on milk in a multicooker - “Sfuf”

Sfuf - Arabic, more precisely, the Lebanese version of manna with milk. It is simple and very similar to the classic recipe, characterized by the addition of vegetable oil and spices.


• two glasses of semolina;

• a full glass of full fat milk;

• 200 gr. Sahara;

• 1.5 spoons of baking powder;

• vanilla sugar - 1 spoon;

• a teaspoon of ground turmeric;

• two spoons of white coconut;

• half a cup of non-aromatic sunflower oil.

Cooking Method:

1. Dissolve sugar in warm milk. Add the semolina, mix, so that the mixture does not contain lumps, and soak for about a quarter of an hour on the table.

2. Add turmeric mixed with melted butter, vanillin and baking powder. Beat the mixture with a mixer for at least five minutes and add half of the coconut shavings.

3. Pour the dough into the cooking bowl prepared for baking and turn on the appliance in baking mode for one hour.

4. Allow the ready mannica to cool directly in the bowl, be sure to open the lid, then carefully remove the cake and sprinkle the surface with the remaining coconut chips.

Mannik on milk in a multicooker - “Sunny”

Pumpkin manna with milk - a recipe for a fragrant cake without eggs and butter. He can rightfully claim to be a low-calorie dessert.


• 250 gr. dry semolina;

• 240 ml of cow's milk, preferably sour;

• one large lemon;

• 350 gr. pumpkin pulp;

• 160 gr. sugar sand;

• Apple juice;

• 5 gr. baking soda.

Cooking Method:

1. Grate the pumpkin pulp with a fine grater and mix it with sour milk. Add and stir well the sugar until the grains dissolve. Then add and mix the semolina.

2. Scald the lemon with boiling water, scrape the zest from it with a fine grater. Cut the citrus in half, squeeze the juice from it well and strain it.

3. Add soda to the dough, and to quench it, take a teaspoon of fresh lemon juice. Then immediately add the zest, stir thoroughly and leave for half an hour to swell the grits. 4. Prepare a bowl - grease its sides and bottom with creamy fat and sprinkle with semolina.

5. Pour the dough into the bowl and turn on the slow cooker, setting the Baking mode for 60 minutes.

6. While manna bakes, prepare a syrup on the stove. To do this, mix lemon juice with apple in equal amounts, add granulated sugar to taste, mix well and bring the syrup to a boil over medium heat, cool.

7. Pour the hot cake with syrup and leave it in the disconnected multicooker for half an hour, with the lid trimmed.

8. Carefully remove the mannica from the bowl, cut into pieces and serve with tea or milk.

Mannik on milk - cooking tricks and useful tips

• Pour the semolina in a thin stream into the milk, while continuing to mix it. If you do the opposite - croup can take clumps that will be difficult to break.

• Be sure to warm up the milk, then the cereal will absorb it better.

• To make the ready cake easily slip out of the mold or the cooking bowl of the multicooker, lubricate the bottom and sides with a cloth dipped in vegetable oil. You can apply and butter. For reliability, sprinkle the oil layer with semolina or sprinkle with flour.

• If it is not possible to get the manna, put the pot with the cake on a damp terry towel. Literally in a quarter of an hour it will be possible to get it freely.

• It is best to rise manniks with milk in a slow cooker. Wonderful pot makes it more lush and high. Any manna with milk, the recipe of which is proposed in the collection can be adapted to the miracle stove.

• Each oven and multicooker has its own characteristics, therefore, before removing the cake, check its readiness by puncturing the toothpick in the center. If it remains dry, then the cake is ready.

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