Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
To begin with, we need to sort out and rinse the millet in running cold water, and then soak it for at least an hour so that the bitterness goes away.
Step 3:
We remove the water in which it was soaked, pour the required amount of fresh water according to the recipe and cook for fifteen minutes over low heat, stirring constantly. When the water evaporates and is partially absorbed by the millet, add hot milk. It is best to add baby milk "Agusha" or dilute any dry milk mixture for this age. So that the child gets all the necessary vitamins and trace elements in the porridge.
Step 4:
Cook the porridge for another fifteen minutes. Then remove from the heat and fill with butter.
Step 5:
If the child is not chewing very well yet, then it is better to rub the porridge through a sieve or scroll in a blender. Such porridge can be varied with grated fruits - an apple, a pear or a banana.
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
- Millet groats - 335 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
