Thick Milk Kissel from Potato Starch
Quick, wildly tasty and simple — breakfast for a child! Thick milk kissel (a starch-thickened pudding) made from potato starch isn't just for drinking — you can eat it with a spoon. It's especially good with various add-ins: fresh berries, fruit, jam, preserves, chocolate, nuts, or cookies. And it's very easy to make!
Cooking method
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Step 1:
How do you make thick milk kissel from potato starch? Get the ingredients ready. Use milk of any fat content you like. You can swap the vanillin for vanilla sugar or vanilla. By the way, instead of sugar you can stir jam or fruit or berry syrup into this kissel at the end of cooking.
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Step 2:
Dissolve the potato starch in 100 ml (about 1/2 cup) of cold milk. Stir thoroughly until the lumps are gone. You must dissolve the starch in cold milk — if it's hot, the starch will set instantly, so keep that in mind.
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Step 3:
Pour the rest of the milk (400 ml / about 1¾ cups) into a pot, set it over the heat, and bring to a boil.
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Step 4:
Add the sugar to the boiling milk, stir, and lower the heat to moderate.
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Step 5:
Stir the dissolved starch again and pour it into the milk in a thin stream at the edge of the pot. At the same time, keep stirring the milk in circular motions so the starch spreads evenly through all the liquid and no lumps form.
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Step 6:
For a nice aroma, add a knife's tip of vanillin to the kissel. Warm the kissel over low heat, stirring constantly.
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Step 7:
The kissel will start to thicken noticeably. Bring it over low heat almost to a boil, but don't let it actually boil, or it'll turn runny. Take the pot off the heat. Serve the thick milk kissel warm or cold with any sweet add-ins you like. Enjoy!
- Thick milk kissel comes out tasty and nourishing, with a light vanilla aroma. And making it is a simple, one-minute affair. This delicate treat is good for breakfast or as a snack during the day. Both adults and kids love kissel. You can serve it with jam, honey, or condensed milk — that way the little rascals will eat every last spoonful. It's very tasty sprinkled with grated chocolate or chopped nuts. Adding fresh berries is a great way to vary the dessert too. If you're using sweet add-ins when serving, you can cut back on the sugar when making the kissel. Originally in Rus, kissel was made from oat flour and water. Such a dish could be a hot soup, a main course, or a dessert — but not a drink. The word "kissel" comes from the Common Slavic "kiselъ," meaning "sour" or "fermented," and it was made by souring.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanillin - 288 kcal/100g
- Potato starch - 300 kcal/100g
