Composition / ingredients
Step-by-step cooking
Step 1:
How to cook millet porridge in pumpkin with milk? Prepare the products. I bought a small pumpkin weighing a little more than a kilogram. I also advise you to take one and even less, because they will bake faster.
Step 2:
Wash the pumpkin and dry it with napkins. Cut off the top of the pumpkin, but do not throw it away, but put it aside. It will serve as a lid for us.
Step 3:
Remove the middle part with the seeds from the pumpkin with a tablespoon and a knife.
Step 4:
Here is such a "pot" you will get in the end.
Step 5:
Sort the millet and rinse very well under running water until transparent. Transfer the washed millet to the pumpkin.
Step 6:
Pour the millet in the pumpkin with milk. Add salt and sugar to taste. Instead of sugar, you can use honey or a sweetener that is not afraid of heat treatment.
Step 7:
Cover the pumpkin with the top cut off earlier. Preheat the oven to 180 degrees. Place the pumpkin on a baking sheet or in a form with sides. And send it to the preheated oven. Bake the pumpkin for about 20-30 minutes. Then reduce the heat to 150C and bake the pumpkin for about 20-30 minutes. Determine the exact time and temperature of baking according to your oven.
Step 8:
Check the readiness of the porridge according to the state of the millet. After an hour of total time, it was still raw. When the porridge is almost ready, put the butter in it, opening the lid for this. After the end of the baking time, turn off the oven and leave the pumpkin in it for another half hour to sweat. Bon appetit!
The porridge turned out to be very fragrant, the millet was completely boiled and filled the whole pumpkin. When serving, I put porridge and a little pumpkin pulp, which I took with a spoon from the walls. When mixing, it turned out as if it was just millet-pumpkin porridge.
The proportions for cereals and milk I always take 1:6, for one part of millet - six parts of milk. Porridge then turns out not dry, but medium viscosity, like thick semolina. But you can do as you are used to and take more millet or less milk.
I do not advise you to take a large pumpkin, it will not cook in two hours, you will have to bake it longer. It is even better to take very little ones and make a portion in each.
You can add rice to millet, or take one rice instead of millet.
It will turn out very tasty if you put raisins, dried apricots or prunes in the porridge, as well as any nuts, then you will get a dessert dish. Sugar can be replaced with honey, but then put it after baking.
You can also add cinnamon or vanilla to enhance the flavor of the dish.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
To make millet porridge delicious, read the article about the subtleties of choice and the secrets of cooking millet groats.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
