Step-by-step recipe for Millet porridge with pumpkin and milk

Millet porridge with pumpkin in milk simple recipe

The easiest way to cook millet porridge with pumpkin in milk is to cook it in a small saucepan. It is important that the milk does not run away during the process, so you will have to stay near the stove all the time. Fortunately, this porridge is prepared very quickly.

List of ingredients:

• Pumpkin – 500 g.
• Fresh milk - 3 cups.
• Wheat cereal – 1 cup.
• Salt/sugar to taste.

Cooking method:

• Rinse the pumpkin well and cut into large slices. Carefully remove the peel and large seeds (do this especially carefully if the porridge is being prepared for a baby whose teeth have not yet strengthened). Finely chop the pulp or grind it using a grater.
• Pour the milk into a saucepan and place over medium heat. Bring to a boil, add salt and sugar, mix everything.
• Place the pumpkin in the pan and cook for 5-7 minutes until the pulp is cooked and soft.
• At the end, add the washed millet and cook the porridge for another 15 minutes.
• To make the pumpkin porridge richer, after cooking it is recommended to place it in a water bath or in a warm oven for 15-20 minutes.

Divide the finished dish into portioned plates and garnish with fresh fruit. You can add a little honey for taste.

Delicious millet porridge with pumpkin and milk

Kitchen appliances and utensils: containers for ingredients, cutting board, knife, pan.

Ingredients

How to choose ingredients

To prepare tasty and healthy millet porridge with pumpkin in milk, you need to choose the highest grade millet. Make sure that the cereal contains as few foreign bodies as possible, such as pebbles, sticks, and the like.

When buying pumpkin for making porridge, choose only ripe and high-quality ones. The surface of the pumpkin should be hard and there should be no signs of characteristic rotting, dents, chips, etc. The stalk of the pumpkin itself must be dried. Another indicator of a pumpkin's ripeness is the sound you hear when you tap it. It should be deaf, not voiced.

Step-by-step recipe for making millet milk porridge with pumpkin

1. Pour the millet into a deep bowl or pan, pour boiling water over it and let it stand for a few minutes. After this, the porridge must be rinsed very thoroughly in several waters. It’s better to do this five or even six times until the water finally becomes clear.
2. Pour milk into a separate pan, place on the stove and bring to a boil. At this time, you have the opportunity to wash and cut the pumpkin into medium-sized cubes.
3. When the milk boils, you will need to place the chopped pumpkin in the pan with it.

4. After five minutes, you can throw the millet into the pan with milk and pumpkin.

5. Now you need to cook the porridge over medium heat for about fifteen or even twenty minutes. Continuously stir all the ingredients so that the porridge does not burn to the walls and bottom of the pan.
6. When all the milk has evaporated, you can add salt and sweeten your porridge to taste. After these finishing touches, the milk millet porridge with pumpkin is ready to serve.

Video recipe for delicious millet porridge with pumpkin and milk

To make the cooking process even easier for you, I recommend watching a video in which you will clearly see the entire process of preparing this healthy dish.

Cooking in a slow cooker

Millet porridge with pumpkin in milk is a familiar childhood taste to everyone. The easiest way to cook it is in a slow cooker, so that the milk doesn’t run away and you don’t have to constantly monitor it. Pumpkin makes ordinary millet porridge more satisfying and rich, and adds a unique taste.

List of ingredients:

• Milk – 400 ml.
• Pumpkin – 300 g.
• Sugar – 100 g.
• Millet – 1 cup.
• Boiled water – 1 glass.
• A little salt to taste.

Cooking method:

• Pour the millet into a glass and rinse well with water to remove all dirt. Pour the grains into the multicooker bowl and add a glass of water.
• Peel the pumpkin, remove all seeds and grate on a coarse grater (you can simply cut into small cubes). Transfer the pulp to the multicooker with the millet and mix the ingredients with a spoon. Add a little salt and sugar.
• Pour milk over all ingredients. It should be slightly higher than the level of pumpkin and millet so that the ingredients are well cooked.
• Select the “Porridge” mode on the multicooker panel and set the timer for half an hour.

Millet porridge with pumpkin in a pot

Traditionally, millet porridge was prepared in a pot. At the end, millet porridge with pumpkin in milk can be wrapped in a warm down jacket or fur coat so that it is properly steamed and turns out even tastier.

List of ingredients:

• Milk – 1 l.
• Pumpkin – 500 g.
• Millet – 300 g.
• Butter.
• Salt to taste.

Cooking method:

• Cut the pumpkin into large pieces, carefully remove the pulp and grate it on a fine grater. Squeeze lightly with your hands to remove excess moisture.
• Rinse the millet well with cold water.
• Pour the milk into a small saucepan in advance and bring to a boil, skim off all the foam. As soon as it starts to boil, add grated pumpkin, salt, a little sugar or honey to taste. Mix everything and keep on fire for 5-7 minutes.
• Finally, add millet and cook for no more than 10 minutes.
• Transfer the future porridge into a pot greased with butter. You can simply add a little oil inside for taste.
• Preheat the oven to 180 degrees. Place the pot on a baking sheet and bake the porridge for 30 minutes.

Serve the finished dish with pieces of fruit, candied fruits, and ripe berries. For convenience, pumpkin porridge with millet can be prepared not in one large pot, but immediately divided into portions. Then the dish can be decorated on top and beautifully served.

Millet porridge with pumpkin

Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin will probably be found in almost every home, because it is quite easy to grow in the garden, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, so freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, extremely convenient for later preparing soups, cereals, desserts and other delicious dishes from it. .

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked with milk, although this is purely a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich consistency that it practically overshadows all other components of the dish. Since pumpkin tastes like a cross between a vegetable and a fruit, this porridge can be perceived by your household as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet cereals and pumpkin form an unusually harmonious union, not only due to their taste properties, but also in terms of the benefits that they can jointly bring to our health. These plant products are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the condition of the heart and blood vessels. In addition, millet is able to remove waste, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, rejuvenating properties.

Be sure to try making millet porridge with pumpkin using this simple recipe, and I am sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly lift your spirits and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of finished dish, which is noticeably less than most popular types of porridge. And if we take into account the fact that pumpkin has the property of accelerating metabolism and thus promoting weight loss, then this porridge is simply an ideal dish for getting rid of excess calories without hunger and unnecessary suffering. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

Recipe with added dried apricots

Millet porridge in milk with pumpkin and dried apricots turns out sweet due to the content of the latter, so it is better to avoid sugar. This dish option is suitable for children's or diet menus.

List of ingredients:

• Milk (you can use skim milk, the taste of the dish will not change) – 200 ml.
• Pumpkin – 150 g.
• Millet – 100 g.
• Dried apricots – 80 g.
• Butter.
• Salt to taste.

Cooking method:

• Prepare the pumpkin thoroughly. Peel it, remove all seeds and cut into large pieces. Grate the pulp on a coarse grater or grind in a blender (this option is suitable for preparing children's dishes).
• Place the pumpkin in a saucepan or saucepan and add some milk and water. Mix everything. Cook over medium heat. As soon as the liquid boils, add salt.
• Cook the future porridge until the water from the pan has completely evaporated. This will indicate that the pumpkin is ready.
• Rinse the millet with water and remove all impurities and dirt. Scald the cereal with boiling water to get rid of the bitter taste. Place the millet in a saucepan with the pumpkin, pour in the remaining water and milk. The porridge should not turn out too liquid.
• Reduce heat to low and cover the pan with a lid. Cook the porridge for another 15-20 minutes.

• Rinse dried apricots with water and cut into small pieces. Carefully pour the filling into the prepared porridge and mix everything until the mass becomes homogeneous.

Advice! Before serving, let the porridge sit for a few minutes so that the apricots have time to warm up properly and become softer.