Millet Porridge with Pumpkin and Apples
1 hour Recipe Yield:
6 servings Difficulty:
Medium recipe
Millet porridge with pumpkin and apples is a recipe from Kashewar. I was always surprised why in the kindergarten or with friends, acquaintances or relatives, pumpkin porridge turned out differently than my mother cooked. The pumpkin taste was practically absent, and my mother's porridge acquired a sweetish pumpkin taste and a very pleasant aroma that filled the whole house. And the secret is very simple - we often cut the pumpkin into slices during the season, sprinkled it abundantly with sugar and baked it in the oven. The pumpkin became fragrant, with a caramelized crispy crust, and it was so tasty that you could even eat the peel. But often the baked pumpkin remained cooled down, no one wanted to eat it, so my mother cooked millet porridge from such a pumpkin, and added an apple for a slight sourness. The only point is that mom didn’t use cinnamon, if you don’t like it, you can also leave it out.
Recipe Ingredients
Cooking Recipe
To cook the recipe from Kashevar millet porridge with pumpkin, cut the pumpkin, remove the seeds and cut into not very thin slices. Place pumpkin on a greased baking sheet and sprinkle with sugar. Bake pumpkin at 250°C (480°F) for 30-40 minutes.
While pumpkin is cooking, you can cook porridge. Pour 2 tbsp water into the pan water and let it boil, and then pour in the milk, this is such a small nuance that the milk does not burn to the bottom of the pan when boiling. Milk can be replaced with water or mixed in half with water. When the milk boils, add the washed cereal, reduce the heat, cover and cook the porridge under the lid until cooked.
Remove the baked pumpkin from the oven, cut off the peel, and crush the pulp with a fork, grate or just cut into small cubes. Knead the prepared pumpkin into the porridge.
Apple, preferably sour, wash, if desired, you can peel, grate or chop finely. Add apples to porridge with pumpkin , then add butter, remove porridge from heat, wrap and let stand for another 15-20 minutes, and then arrange on plates and sprinkle with sugar and ground cinnamon.