Milk millet porridge with pumpkin and raspberries
Composition / ingredients
6
Servings:
Step-by-step cooking
We will wash the millet, put it aside. Peel the pumpkin and cut it into cubes with sides of about 1 cm. Pumpkin should be exactly the same as porridge, that is, millet. So it is convenient to measure not in grams, but in glasses. There should be two of them. Next, we take a saucepan and spread our porridge in layers, like a cake: grits, pumpkin, grits, pumpkin. Fill with water, salt and put on fire. We do not interfere with the millet porridge, we wait until all the water evaporates. After that, add hot milk to the porridge, cover with a lid and cook until ready. As soon as the millet porridge is cooked, add pieces of butter, the more, the tastier)
Well, then we serve food to the table :) We put the millet porridge in a plate, add raspberries with sugar. Bon appetit and good health to you!!
Well, then we serve food to the table :) We put the millet porridge in a plate, add raspberries with sugar. Bon appetit and good health to you!!
Calorie 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
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g