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Oatmeal jelly

A real Russian dish according to an old recipe - cook and try it! "Kissel" means "sour", since previously this dish was not cooked using potato or corn starch, but was prepared using fermentation. The taste of this jelly turned sour. I put powdered sugar in it, but instead it can be served with jelly, for example, honey. Try it - it's an unusual, unfairly forgotten and healthy dish of Russian cuisine.
alena•♫Author avatar
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Oatmeal jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 7 % 2 g
Carbohydrates 79 % 23 g
126 kcal
GI: 0 / 0 / 100

Cooking method

Cooking time: 2 h 20 min

1. Pour the oatmeal into a large container, it is better if it is transparent. If you use flakes in cooking, they need to be ground beforehand.

2. Fill the flour with water.

3. Add yeast, stir.

4. Leave the future jelly to stand at room temperature for 2 hours. During this time, the mass will be stratified (into three layers).

5. Carefully drain the top two layers into a saucepan, add a little sugar (to taste), put on a slow fire and bring to a boil. Cook for 2-3 minutes.

The jelly is ready and it can be served to the table, letting it cool down. By the way, the bottom layer can also be used - pour it into oiled molds, sprinkle with sugar or powdered sugar, put in the oven for 7 minutes (130 degrees), then reduce the temperature to 70 degrees and hold for another 15-20 minutes. You will get a very thick oatmeal jelly that will keep its shape.

Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Pressed yeast - 109   kcal/100g
  • Water - 0   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Oatmeal - 369   kcal/100g

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