Milk Jelly

Kissel is an ancient dish, which is mentioned in Russian fairy tales and legends. It is both tasty, wholesome and satisfying. You can cook it on the basis of berry fruit drinks, fermented cereals, milk. Milk jelly is not as widely known as berry, but it is no less tasty and useful, and the process of its preparation is not laborious. The drink retains the valuable properties of milk, gently envelops the stomach, it turns out sweet enough to replace the dessert. The product is recommended for baby food, but like adults.

Cooking Features

Even an inexperienced hostess is able to cook milk kissel, you just need to know a few moments.

In order to thicken the kissel, use egg, oatmeal, flour or starch. The last of these ingredients is the most popular. The amount of jelly depends on its quantity. If you want to cook jelly, the consistency of a jelly, add 3-4 tablespoons of starch per liter of milk. To obtain medium-thick jelly requires 1, 5-2 tablespoons per liter of milk. For the preparation of liquid jelly enough to put on a liter of liquid 1 tablespoon of starch.
The density of the drink depends on the time of its preparation. To get a liquid drink it is only brought to a boil. The average thickness of the pudding will turn out if you remove it from the fire immediately after boiling or boil it for a minute after that. Thick jelly cooked for 3 to 5 minutes. Exceed this time is not worth it, because with a long cooking kissel will again become more liquid.
Starch is brewed with already hot milk, but you should not add it to the pan in the form of a powder. First, the starch is diluted in a small amount of cool liquid (water, milk), and then it is introduced into the hot milk along the side of the pan, stirring it clockwise at this time. Only in this way will it be possible to prevent the formation of lumps, which spoil both the appearance and the taste of jelly.
If you add juice, honey or other ingredients that contain useful elements that are destroyed by high temperatures to kissel, then it is desirable to do this after the saucepan with the drink is removed from the heat.
You can add vanilla, almond extract, cinnamon to improve the taste and flavor of milk jelly.
To prevent a film from forming on the kissel, sprinkle it with powdered sugar. It can be made from sugar by grinding it with a blender or coffee grinder.
From potato starch, kissel turns out more thick, from corn - more tender.

Submission of milk jelly depends on its thickness. The dessert, which has a jelly-like consistency, is cooled, then served on bowls or on plates. It is not forbidden to pour such kissel with condensed milk or syrup. Medium density kissel is poured into ice cream bowls and glasses. It is also customary to cool before serving. The dense texture of this jelly allows you to decorate it with crushed nuts, fresh berries, chocolate pieces, whipped cream. Liquid kissel is served either chilled in glasses or warm in cups. It can be sprinkled with cocoa powder, cinnamon, nutmeg.

A simple recipe for milk jelly

Composition:

milk - 1 l;
sugar - 80 g;
starch - 75 g;
icing sugar - 5 g;
vanillin (optional) - at the tip of the knife.

Preparation Method:

Pour 0, 85 liters of milk into the pan, put on a slow fire.
Dissolve starch in the remaining milk.
When the milk is slightly warmed, add sugar to it. Stir until completely dissolved.
As soon as the milk begins to boil, pour thinned starch into it in a thin stream. Do not forget to stir the milk in a circle at this time.
When the jelly begins to boil again, add vanilla. It can be replaced by a small amount of vanilla sugar.
Boil the pudding, stirring for 2-3 minutes, remove from heat.
When the jelly has cooled slightly, pour it on the ice cream bowl, sprinkle with powdered sugar.
Clean the ice-cream bowls in the fridge.

Kissel cooked according to this recipe is served cold. When serving, you can pour it with fruit, berry or chocolate syrup.

Thick Milk Jelly with Egg

Composition:

chicken egg - 3-4 pcs .;
milk - 1 l;
sugar - 80 g;
starch - 30 g;
milk - 1 l;
vanilla sugar - 5 g;
powdered sugar - 5 g.

Preparation Method:

Pour 0, 2 l of milk, put the rest in a saucepan and put it warm.
Break eggs, separating yolks from proteins. To make a dessert, only yolks are required. From proteins, you can make meringue or another dish.
Add plain and vanilla sugar to yolks, pound carefully.
In a separate container, mix cool milk with starch.
Connect the starch solution to the yolk mass. Whisk thoroughly.
When the milk is heated to at least 70 degrees, pour a prepared mixture of milk, yolks, sugar and starch into it in a thin stream.
Cook on very low heat, stirring constantly, for 4-5 minutes.
Spread the dessert in molds or ice-cream bowls, sprinkle with powdered sugar.
When the dessert gets lukewarm, put it in the fridge.

When serving, decorate the dessert with berries, nuts or meringue pieces. You can also shift it from the molds to plates and pour it with condensed milk.

Milk and oat jelly

Composition:

oatmeal - 150 g;
water - 0, 5 l;
milk - 0, 25 l;
sugar - 50 g;
rye bread - 20 g;
salt, butter - to taste.

Preparation Method:

Crumble bread, put in a bowl.
Add oatmeal.
Fill with boiled water, warm but not hot.
Mix well.
Cover the bowl with gauze, put in a warm place.
After 2 days, strain the oatmeal mixture, dilute with milk.
Add sugar and salt, stir.
Put on a low fire and, while stirring, bring the jelly to a boil.

This type of milk jelly is significantly different from the others. Serve it differently too. It is still hot poured into cups or plates, in each portion put a slice of butter. Without waiting for the jelly to cool, it is served at the table.

Milky Pumpkin Kissel

Composition:

pumpkin - 0, 4 kg;
milk - 0, 75 l;
water - 0, 25 l;
starch - 60 g;
sugar - 80 g;
walnuts - 50 g;
fruit or chocolate syrup for serving.

Preparation Method:

Clean the pumpkin from the skin, remove the seeds. Cut the remaining pulp into small slices, put in a baking dish, sprinkle with a spoon of sugar and bake until tender.
Cool the pumpkin, turn it into a mashed potatoes using a blender. If there is no blender in the house, the pumpkin can be rubbed through a sieve.
Finely chop the walnut kernels with a knife.
Bring the milk to a boil, put pumpkin puree in it, stir. Add the remaining sugar.
In water boiled, but cooled to room temperature, dilute the starch.
When the milk-pumpkin mixture begins to boil, pour the diluted starch into it.
Boil, stirring for 1-2 minutes.
Sprinkle nuts. Continue cooking for another couple of minutes, without stopping stirring the jelly.

Kissel is served with ice cream bowls or chilled glasses. Before serving, it is recommended to pour it with syrup.

Liquid Milk Jelly for Children

Composition:

milk - 0, 5 l;
starch - 15 g;
sugar - 20 g.

Preparation Method:

Dissolve starch in half a glass of milk.
Mix the remaining milk with sugar, bring to a boil.
Pour in the starch mixture.
When the jelly begins to boil again, remove it from the heat.
Pour into glasses or cups, cool to the desired temperature.

If you are cooking jelly for a very young child, it is desirable to exclude sugar from the recipe or reduce its quantity by 4-5 times, starch can also be added a little less.

Milk jelly is a delicious and healthy dessert that is not only appealing to children. Even an aspiring cook will be able to prepare such an original treat for a family dinner or for a festive table.