Well, it all starts with semolina porridge, which will become a kind of “test” for semolina. So, pour the milk into a saucepan, put it on low heat and bring to a boil

2. When the milk begins to boil, carefully pour all the prepared semolina into it, except for 2 spoons (they will later be useful for processing semolina). With one hand you need to pour in the semolina, and with the other hand you need to hold the spoon and constantly stir the porridge. To prepare semolina, you need a fairly strong semolina porridge - one that can hold a spoon. That is why you need a lot of semolina.

3. Add sugar (not all, but 1 tbsp) to the porridge and mix well. Then you can turn off the heat and send the porridge to cool.

4. While the cool semolina porridge is cooling, prepare the jelly. The rhubarb needs to be peeled (remove the top film from the stems) and cut into pieces, as in the photo.

5. Place the chopped rhubarb in a saucepan. Place the pears cut into slices there. Pour water over these ingredients and put on fire.

6. This “compote” needs to be brought to a boil and added 2 tbsp. Sahara. After the compote boils, drain it through a colander, placing it in a large bowl. You can throw away the boiled pears with rhubarb, and pour the compote itself back into the pan. Put it back on the fire and prepare a starch solution: dilute the starch in half a cup of the same compote. Then pour this solution into the pan, stir and bring to a boil. After this, you can set the jelly aside to cool.

7. Meanwhile, the semolina porridge has cooled down sufficiently. Break an egg into it and knead it thoroughly with your hands.

8. Pour the remaining semolina into a saucer. Using your hands, form the porridge into balls, roll them in semolina and place in a frying pan with vegetable oil.

Semolina porridge is good for children's bodies, but children eat it with great reluctance, often being capricious and leaving half the portion untouched. On the other hand, they love all kinds of casseroles and eat them with pleasure. Therefore, if you are faced with the question of what to make from semolina porridge, refer to the recipe for semolina balls: the child will not only not protest against the porridge, but will also ask for more.

Semolina cutlets with jelly

Semolina balls are an invention of desperate parents who are tired of persuading their children to eat semolina porridge. To ensure that the child still eats the porridge, small cutlets are prepared from it, rolled in flour and fried in oil. A healthier version of the dish is made in the oven using less oil. The recipe for semolina cutlets can be either less sweet when thick jelly is used as a gravy, or sweeter when semolina cutlets are supplemented with jam or condensed milk.

A more “adult” version of the dish is savory meatballs, to which sausage cheese, breadcrumbs and caraway seeds are added. This dish can be served as a side dish for meat or fish dishes.

How to cook delicious semolina balls?

Cooking semolina porridge cutlets begins with preparing the semolina porridge itself.

For this you will need:

• milk – 0.5 l;
• semolina - 150 g;
• sugar – 50 g;
• salt – 5 g;
• butter – 5 g;
• egg – 1 pc.;
• vanilla sugar – 10 g;
• flour – 100 g;
• vegetable oil.

Try to prevent the milk from curdling and “running away” during the cooking process.

Instructions

How to prepare semolina cutlets for serving?

This dietary dish can be served with sour cream, condensed milk, honey, jelly or jam. Prepare a sweet sauce for it, such as cream, caramel or vanilla. Another option for sweet dressing is thick jelly.

You can go through your favorite and least favorite foods in kindergarten for a long time. But some of them are popular even among adults. Basically, this is, of course, a lush omelette, cottage cheese casserole and semolina balls. The recipe for the last dish is, of course, not so well known. Although this is a great way to use semolina and it will be another delicious dessert. Especially if you cook delicious berry or fruit jelly with them.

What will you need?

The recipe for semolina balls with jelly is very simple, and the list of ingredients is appropriate. So, what will you need?

For mannikov you need to take:

One glass of semolina;

1 liter of milk or water (it is better to use milk, as it makes the meatballs tastier);

2 chicken eggs;

50-70 grams of sugar;

1 pinch of salt;

Flour or breadcrumbs for breading mannas;

Vegetable oil.

And for jelly take:

300 grams of berries or fruits or both;

1.5 liters of clean water;

4 tbsp. spoons of starch;

Sugar to taste.

If there are no fresh berries (fruits), you can replace them with frozen ones. In addition, to cook jelly, you can take any jam (just dilute with water to the desired consistency) or compote. In the latter case, there is no need to add sugar.

Let's prepare the meatballs

So, how are semolina balls made? The recipe begins by preparing very thick semolina porridge. It should be such that a spoon can easily stand in it. The amount of cereal may be needed a little more or less. Pour milk (or water) into a saucepan and bring the liquid to a boil. Reduce heat to low. Add salt and sugar to taste, as is usually done when cooking semolina porridge. Pour in the cereal itself in a thin stream, stirring constantly so that no lumps form. Chefs have a secret - it is very convenient to do this from a small bag. Without stopping stirring, cook until done. Cover with a lid and let sit for 15-20 minutes to make it easier to handle.

Now you can continue preparing the semolina porridge balls. The recipe then calls for adding just the eggs to the mixture. Mix well. If desired, you can also add raisins, dried cherries or other dried fruits. They go well with semolina. Heat a frying pan with vegetable oil. Lightly wet your hands in cold water. Form small cakes about the size of a tablespoon and roll them on all sides in flour or breadcrumbs. You can add a little sesame to the breading, for example. Fry all the meatballs on both sides until a nice golden crust appears. You can eat them this way, but they taste much better with thick jelly.

Cooking jelly

Any berries and fruits to taste are suitable for making jelly. Moreover, since it will be used as a sauce, you can leave the pieces. This will make even tastier semolina balls. The recipe for its preparation is as follows.

Wash the berries (or fruits) well, chop too large ones, remove seeds and peel, if necessary. Place in a saucepan and add water (reserve 3/4 cup of the total amount for starch). Bring everything to a boil. Meanwhile, dissolve starch in cold water. Stir again before adding to the main mixture. You can use both corn and potato. Carefully add to the boiling liquid, reduce heat and cook, stirring, until thickened. Pour while still warm onto the meatballs and you can try.

It is worth noting that if frozen fruits or berries are used, they do not need to be defrosted. Also, if you don’t like the pieces in the finished jelly, you can always rub the entire mass through a sieve or simply strain before adding starch. But the most important thing is that you can serve semolina porridge balls without it. Many people have their own recipe for a delicious sauce for them.

In addition to jelly, you can serve delicious vanilla sauce with manna pancakes. It is not difficult to prepare, and the ingredients are quite affordable. It will require:

1 chicken egg;

1 teaspoon flour;

1/2 cup sugar;

2 bags of vanillin (can be replaced with natural vanilla);

Half a liter of milk.

So, what needs to be done to serve semolina balls with it? The recipe couldn't be simpler. In a small saucepan, mix the egg, flour, vanilla and sugar. Gradually dilute the resulting mass with milk to avoid lumps. Place on the lowest heat and cook until thickened, but do not boil. It is advisable to serve it immediately. If that doesn’t work, then you need to add a teaspoon of butter. Otherwise, a film will form on the surface.

But the most important thing is that you can crush semolina balls with anything. A recipe with a photo can never convey the taste and aroma of a finished dish. Any jam, simply irreplaceable condensed milk and even chocolate spread are perfect for them. You can find your favorite sauce for each family member.

You've probably already forgotten how to cook semolina cutlets? With such a variety in supermarkets, of course, you may not remember such a dish. For those who are not indifferent to semolina, I suggest preparing sweet semolina cutlets that are perfect for breakfast, at the dinner table for dessert or for an afternoon snack. If you know how to cook semolina porridge, then you will cope with this recipe with a bang. The main thing here is to cook thick semolina. As additional ingredients, you can use raisins or other dried fruits, berries, pieces of fruit, and for flavoring - a pinch of cinnamon or vanilla powder.

Ingredients

• milk - 300 ml;
• semolina - 100 g;
• sugar - 1.5 tbsp. l.;
• salt - 1-2 pinches;
• chicken egg - 1 pc.;
• vegetable oil - for frying;
• wheat flour - for breading.

Preparation

You can use homemade full-fat or low-fat milk. Pour into a suitable cooking pot and place on the fire. Bring to a boil.

Add the specified amount of granulated sugar and salt. Stir until both ingredients are dissolved.

Now you need to add the required amount of semolina.

Remove from heat, take a hand whisk and add semolina in a thin stream, stirring constantly to avoid lumps. To do this, it’s even worth cooling the milk a little so that grains of semolina do not brew in it right away.

Stirring, keep on very low heat until thickened. If you scoop the porridge into a spoon and turn it over, the semolina remains on the spoon. This is what thick semolina should look like. Cool it a little at room temperature.

Beat in a chicken egg to bind the dough.

Mix with a whisk or spoon until smooth and without lumps. The kneading process can be done using a food processor or a high-powered mixer.

Use a spoon to scoop out a small portion of the dough, roll it in flour on all sides and form into a flat cake. Form small patties so that they are well cooked inside. For breading, you can use finely ground breadcrumbs.

You can fry in butter, ghee or sunflower oil. Heat a small amount in a frying pan. Place the prepared semi-finished products. Fry over moderate heat until golden brown on one side.

Carefully, using two spatulas or forks, flip to the second side and continue to fry until golden brown.

Place the fried cutlets on a paper towel prepared in advance to absorb excess oil.

Semolina cutlets, like in kindergarten, are ready. Serve immediately after frying with sour cream, honey, jam, condensed milk. Enjoy your tea!

Cooking tips

• Semolina porridge for dough is prepared not only with milk alone, but also with its mixture with water or even with low-fat cream.
• To diversify the dish, add fillings to the semolina dough according to your taste - crushed nuts, sesame seeds, zest or juice of citrus fruits, small pieces of fresh fruit or candied fruits.
• You can prepare semolina cutlets not only by frying them in a frying pan, but also by baking them in the oven.
• If you want to serve this dish exactly as they serve it in kindergarten, be sure to pour jelly on the cutlet when serving. For example, fruit or berry, but even dried fruit jelly will be very useful.

Semolina balls are a healthy dietary dish that will appeal to both adults and children. They are often included in the menu of kindergartens, especially in combination with drinking jelly. A delicious dessert can be prepared at home without any effort. The set of ingredients in the basic recipe is simple, and the process is simple even for a novice cook.

How to cook semolina cutlets with jelly

Not everyone loves semolina porridge, but small sweet cutlets with an attractive aroma and unique taste will not leave anyone indifferent. As a sauce, the meatballs are topped with berry jelly.

Advice: if you don’t want to bother making a thick drink yourself, you can buy a dry semi-finished product and, following the instructions on the package, make a full-fledged analogue of a homemade product.

Semolina cutlets with jelly are served for breakfast. This is a good dessert for lunch or an afternoon snack. They are filling - three pieces can completely replace a bowl of porridge.

Cooking time: 20 minutes

Number of servings: 6

Energy value

• calorie content - 339.1 kcal;
• proteins - 12 g;
• fats - 4.5 g;
• carbohydrates - 62.8 g.

Ingredients

• semolina - 50 g;
• milk 2.5% - 100 ml;
• water - 50 ml;
• sugar - 1 tsp;
• salt - 1 pinch;
• chicken eggs - 1 pc.;
• flour - 2-3 tbsp;
• butter - 50 g;
• vegetable oil - 50 ml;
• berry jelly.

Step-by-step preparation

1. Cook thick and viscous porridge in water and milk (1:3 ratio) with the addition of salt and sugar. To avoid lumps, before pouring the cereal into the liquid, combine the semolina with sugar.
   
2. Let it cool and add the egg. Stir until smooth. This needs to be done quickly. If the porridge is not cool enough, the protein will curdle.
   
3. Make small, round shapes from the resulting mass.
   
4. Melt butter in a frying pan and add sunflower oil to it. If you cook only with animal products, the cutlets will quickly absorb it and begin to burn.
   
5. Fry on both sides until golden brown. 2 minutes is enough.
   
6. Make jelly.

It is preferable to serve hot, but it will be equally tasty served cold. Those who like sour things will like it if you add a little sour cream.

Advice: making a dish lean is quite simple. Remove the egg and butter. The porridge should be less thick, otherwise the lumps will fall apart when frying.

How to make jelly

When there is no desire to be content with semi-finished products, and household members prefer exclusively natural products, you can prepare the sauce for semolina cutlets with your own hands. Moreover, it will be tastier and healthier.

Cooking time: 10 minutes

Number of servings: 8

Energy value

• calorie content - 165.4 kcal;
• proteins - 0.8 g;
• fats - 0.3 g;
• carbohydrates - 38.6 g.

Ingredients

• berries - 600 g;
• water - 1.5 tbsp.;
• sugar - 200 g;
• potato starch - 2 tbsp.

Step-by-step preparation