The basis for the preparation of kutia is boiled wheat and barley grains, lentils and rice. Grains are seasoned with honey and poppy juice.

The tradition of boiling honey from wheat has been preserved where it can be purchased - in villages, villages and small provincial towns. In large cities, they often cook (by reference - a master class). However, wheat is becoming more affordable here, I am increasingly meeting it in eco-products and pharmacies.

About the traditions of cooking kutya, the differences between juices and colives, from what and how to prepare sweet ceremonial porridge, read the large review article A on this page, a wheat-soaked recipe made in the oven.

Ingredients

• wheat grains - a glass
• poppy seeds - 3 tbsp. spoons
• walnuts - a big handful
• raisins - half a glass
• liquid honey - 4-5 tbsp. spoons

Cooking

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Rinse the wheat well, place in a bowl, pour cold water overnight, so that it absorbs moisture.



In the morning, transfer the swollen grains into a clay pot or other dishes with a thick bottom. Pour 2-2.5 cups of water, close the lid and put in the oven to simmer. The temperature should be about 150-160 degrees, and the time of languishing is about two hours. You can cook the wheat on the stove in the pan.



Ideally, the water in the pot should evaporate, and the grains should become soft and covered with a beautiful mother-of-pearl shade. Salt is not added during cooking. Cover the dishes with ready-made wheat so that it does not cool.



It’s not very finely chopped walnuts with a knife, but it’s a matter of taste: someone likes chopped in a blender or minced meat grinder.



Boil boiled water with raisins and poppy seeds for 20 minutes.



Pour nuts to the wheat, raisins swollen and dried on a paper napkin.



Drain the water from the poppy and grind it in a mortar.



Stir in poppy seeds.



Put honey in a saucepan, add 4-5 tbsp. tablespoons of water and on fire prepare a honey dressing. It is enough to melt honey; boil the mixture is not necessary.



Pour the honey pour into a pot of oatmeal and mix.

Serve kuti made of wheat in a warm form along with a fry, compote.

Christmas is one of the main and favorite Christian holidays. Its implementation is associated with many interesting traditions, the origins of which lie in the darkness of centuries. The eve of Christmas is Christmas Eve - an evening of waiting for the star to appear in the sky, which once showed the magi the way to the newborn Baby.

A bit about the rules

The meal on Christmas Eve, he is also a holy evening, special. Among the other dishes on the table must necessarily be juicy, but it is colive - kutia made of wheat, less often than other cereals, seasoned with sugar, honey, and honey. The process of cooking has long been divided into several stages.

Firstly, Christmas is cooked which was previously manually pounded with a wooden pestle in the same mortar. Be sure to add warm water to make the husk move away more easily. Then the groats should be sifted, washed, filled with clean water. And boiled kutya from wheat - friable lean porridge. Secondly, when it cools off, it should be sweetened. Make it a mixture of honey and poppy seeds. Poppy is ground until white juice - milk. Or just grind. Mix with honey or sugar syrup. To make wheat kutia tastier, put raisins, chopped dried apricots or prunes in it. And ground nuts. Steam raisins in advance or even boil them to be soft. You can do the same with dried apricots. The approximate consumption of products from which Christmas kutya is made (from wheat): for each glass of cereal, 100 g of poppy and peeled nuts, a handful of raisins, 3 tablespoons of sugar are required. Put some vanilla or vanilla on request.

Milk colo: preparation

A very tasty dish will turn out if Christmas kutya is boiled from wheat in milk. Try this recipe, for sure it will take root in your family, and the dish itself will become traditional during the festive feast. Take about 400 g of whole wheat, which you must soak for 6-8 hours to soften. Then crush her no longer needed. Then rinse the cereal, put in a pan with water and let it boil. As soon as this happens, remove the pan from the heat, strain the wheat, rinse, pour again with clean water and boil.

Milk Colo: Completion

As we have already said, according to this recipe, Christmas kutia is prepared from wheat with milk (or cream). So: transfer the boiled porridge a second time to a cast iron, add salt to taste, pour a lot of whole milk or cream, close the lid and put in the oven preheated to 180 degrees.

When the citrus “reaches”, take it out and cool. Rinse, scald and rub 200 g of poppy seeds. Mix with 100-120 grams of honey and seasoned oily. "How to cook wheat kuta so that it does not turn out too thick?" - you ask. If you did not guess right with the amount of liquid, the still warm porridge is diluted with milk or cream. At the end put nuts. And you can decorate the kutia laid out in a dish with whole prunes stuffed with nuts, pieces of candied fruit, dried melon. The treat tastes great, right?

Kutia Monastery

In the dwellings of God often the main treat of Christmas Eve is cooked as follows. For each two hundred gram glass of grain, one and a half glasses of water is consumed, 100 g of honey and raisins. Pour the wheat into the cauldron, fill with water, put on a strong fire.

So the porridge should boil for about 3 minutes. Then the fire is removed to medium for 5 minutes, and very small for 3 minutes. After this, kuta from wheat, the recipe of which you are considering, is removed from the stove, wrapped and insisted under the lid for about half an hour. Dilute the honey with a little boiled water. Cook raisins. By the way, honey can be bred by blast after it. Combine the products, mix, leave to soak. Nuts for this recipe are put as desired. Mac is not added.

Kutya tender

How from wheat, so that the grains in the porridge become soft, melting in the mouth? The question is especially relevant in the case when cereals of hard varieties are taken for food. The simplest advice is as follows. When the porridge has cooked and cooled, pass it through a meat grinder.

It will turn out an unusually gentle mass. Brew poppy seeds with boiling water and place on the stove. Boil it too until soft. Take a couple of grains for verification and try to grind with your finger. It turns out - everything, remove from heat, strain from liquid, cool, and also in a meat grinder. Add to the wheat, then lay the softened raisins in it. Grind nuts in a meat grinder or in a mixer. By the way, except for walnuts, toasted almonds, peanuts or hazelnuts are very suitable here. Season kuti with honey or sugar syrup, add a little salt. Confectioners emphasize that a small amount of salt in desserts sets off sweetness. Garnish with kutia marmalade. And eat with joy. Yes, the amount of food is about the same as in previous recipes!

Kutia with a pattern

In addition to juiciness, an uzvar - a dried fruit drink with honey or sugar - is always put on the table for Holy Evening. It is boiled from a mixture of apples, pears, cherries, plums. Fragrant, slightly smelling of smoke, sweet, it pleases not only with wonderful taste sensations, but also with the festive mood that it creates.

It is worth noting that many old recipes, describing from wheat, recommend not taking ordinary water as the basis for the dish, but an uzvar. After all, porridge cooked on it acquires a unique fruit flavor, very pleasant. Yes, and honey in such a kutia is put less than in ordinary. And as additional ingredients, i.e. raisins, fruit from compote is quite suitable. Mac is also not required. But the cooled colo laid out on the dish is sprinkled with powdered sugar. Nuts are added at will, and not crushed, but with halves of the nucleoli.

If you have a crock-pot: necessary explanations

The perfect fit is obtained in the Russian oven - no hostess can argue with such a statement. However, kutia from wheat in a slow cooker is no worse. True, in order for the result to be what you need, you must follow some rules.

First of all, the amount of ingredients. Products are measured which should be attached to your device. On average, about 5 measures of water are required for each such glass of wheat grains. Put salt and sugar to taste, the remaining components, too. For example, when cooking, immediately add a teaspoon of sand to the porridge itself, another 2, but already tablespoons, are taken to grind the poppy. Honey is flavored as desired.

Sochi in the slow cooker

In a slow cooker, wheat kutia for Christmas is prepared as follows. Sort the grains, rinse, soak for 3-5 hours, then strain. Fill them with the working bowl of your multicooker, fill with the above amount of water, add salt and sugar, cover and set for 2.5 hours in the "Extinguishing" mode. After the specified time, when the device gives a signal, put the porridge in a colander or sieve so that the glass has excess liquid. Now it's the poppy's turn. It should be steamed for 30 minutes in boiling water, then strain, add 2 tablespoons of sugar and grind with a pestle or blender. Add poppy seeds to the kutia, adding raisins soaked in advance and chopped nuts. You can add a little cinnamon - to give the colive a wonderful butter flavor. The dish will only benefit from it. The only thing left is to dilute the honey in warm boiled water, add it to kuta, decorate the treat with slices of marzipan and halves of nuts on top.

Kutia berry

Like any popular dish, sochiv, in addition to traditional recipes, has a lot of varieties. After all, any housewife wants her food to be unusual, unique and surprisingly tasty. Therefore, kutia is cooked not only with the addition of raisins, but also other berries, canned in their own juice, fresh or frozen. One of the suggested recipes looks like this. Make loose porridge. Readiness indicator will be for you wheat grains, fully opened, well swollen, with a special creamy taste. Season the cooled kuta with honey or sugar. By the way, if you cook it in syrup, it will turn out to be even nicer. And save on honey. Add the berries that you have (throw the canned ones onto a colander first), mix. Sprinkle kuti with powdered sugar, garnish with berries and serve.

The recipe is special

In previous recipes, all the ingredients for the wheat bread were prepared separately. And in this we suggest you go a slightly different way. You need: 400 g of grain, 3 liters of water, 250 g of poppy seeds, 75 g of honey, the same amount of sugar, 200 g of chopped nuts. First, carefully sort and rinse the wheat well. Pour it into the pan in which you intend to cook, pour 3 liters of water and leave for about a night or a little less. Then boil the grains in the same water and boil for 20 minutes over high heat. After this, reduce the heat to small and simmer the porridge for 4-5 hours, stirring occasionally so as not to pester the bottom of the pan. Combine poppy and honey, but do not chop beforehand. Make a strong syrup from the amount of sugar indicated in the recipe and a few tablespoons of water. When in the pan almost all the liquid is respected, and the wheat opens well and turns creamy, add poppy seeds with honey to the kuti and stir. Drain the syrup and add the nuts. Stir again. After this, remove the pan from the stove, leave to cool. Ready kutia can be decorated with raisins, dried apricots, marmalade, slices of fresh apples or citrus fruits. Serve it should be chilled or at room temperature.

What gourmets say

There is no limit to perfection, especially when it comes to how to cook wheat kuta. You can be convinced of this if you find out that many gourmets propose to add fried sunflower seeds, apricot, pomegranate seeds, caraway seeds to the juice. And soak raisins or other dried fruits previously not in water, but in sweet red wine. And port, of course, is only a little bit poured into the colive if it turned out to be a little thick. It is also good to pour a little orange juice or sauce, put the zest. So the dish becomes much tastier.

All followers of the Christian faith must know what kutia is. On the night before Christmas, the last day of Christmas fasting, this dish is first taken after a long abstinence from fast food by all believers. Each person tastes exactly three tablespoons of wheat kutia in honor of the Father, the Son, and the Holy Spirit, as the Orthodox tradition requires. More about this dish.

What is kutia?

This is a traditional ritual dish that is always prepared on Christmas Eve, for funerals, and also sometimes for other Christian holidays. Traditionally, kutya is made from wheat, but over the past ten years, cases of simplification of the cooking process have become more frequent: it began to be made from crushed grain (instead of whole, as in the classic recipe), bulgur and even rice. This is what those who are not familiar with the symbolism of this dish do, because in ancient times everything had a hidden, secret meaning and deep background, and kutia was already known in the twelfth century, according to the Tale of Bygone Years.

A kutia made of wheat, or oily, made from whole grains, with the addition of honey, nuts, dried fruits and poppy seeds, was a symbol of the coming year, the more diligent the hostess reacted to her preparation, the more generous she flavored it, the richer and happier the new crop year would be. According to tradition, wheat symbolized the birth of a person and the obligatory upcoming resurrection, poppy was a symbol of wealth (money, like poppy seeds in the head), and honey was a companion of health, a happy and easy fate.

Essential Ingredients

To prepare wheat kutya according to the recipe of our ancestors, it is necessary to prepare the following products:

• 2 cups whole wheat;
• 100 grams of poppy, raisins or other dried fruits, walnuts, peeled;
• 3-4 tbsp. tablespoons of honey; the addition of this product to the finished dish is purely individual due to taste preferences, so the indicated amount is averaged.

Wheat must be whole, but peeled. Now you can often find in shops a special variety of refined wheat, the so-called "For kutya", but you can also ask in the markets or in stores for vegans and eco-nutrition.

How to prepare the wheat?

Many people do not know how to cook wheat kuta, as well as all the subtleties of making sweet dressing, so they initially reject wheat, replacing it with rice. In fact, the process of preparing the grain is quite simple: you just need to soak the wheat overnight in cold water. It will swell during this time, it will become much softer, it will boil in literally forty minutes. Soak should be in plenty of water, and in the morning rinse under running water, pour clean (two to three fingers above the grain level) and put on fire. When the porridge boils, make the fire minimal, just wait while doing a sweet additive. If it turned out that all the water has boiled away, and the wheat is still hard, then you can add a little heated water, mix and continue heat treatment. The finished wheat is soft in taste, chews easily, although it is quite specific in taste.

Step cooking

Poppy plays an important role in wheat kouta, therefore it also requires special attention: pour it with a little water and let it boil, and then let it stand in the same water for at least an hour. The poppy will also swell during this time, and it will be easier to grind it in a mortar, before that strain through a strainer. You can also try to grind it in a coffee grinder until a whitish liquid appears - poppy milk, which will be an indicator of high-quality grinding of the product.

Grind the walnuts, but do not crush them into powder, lightly fry them in a dry pan until a characteristic nutty flavor appears. Pour the raisins with boiling water and insist for half an hour, then drain the water, and mix the swollen berries with nuts. If dried apricots or prunes are used, they are also soaked briefly in water, and then cut into thin strips, mixed with other products.

When the grain is boiled to a soft state, drain the remaining water (if any), combine with kuta: mix wheat, poppy, dried fruits and nuts, add honey and knead thoroughly with a spoon. You need to do this with still hot wheat, so that under the influence of its heat the rest of the ingredients give their taste and aroma. Let the sochi stand for a while and then you can treat the guests.

A simple version of crushed cereals

How to cook kutia from wheat, if whole wheat is not available anywhere, but I really want to follow the traditions of our ancestors? It does not matter, you can make it from crushed grain - this is ordinary wheat groats, only you should choose a coarse grinding product.

For 1 cup of such cereals, two and a half glasses of water are taken and the porridge is immediately boiled without soaking. Further, the process of making a sweet dressing is the same as in the recipe above, with the same amount of ingredients.

What is this dish usually served with?

Christmas kutia from wheat is the main dish of the festive table on Christmas Eve, the first of twelve lean dishes. Most often served with an uzvar: dried fruit compote, which is abundantly watered with kuta in a bowl. Preparing an uzvar is very simple: for each liter of water, two hundred grams of dried fruits (preferably pears) are used, 2 tbsp. tablespoons of honey or granulated sugar. All these ingredients are boiled for ten minutes, then the liquid is filtered and poured into a jug.

When serving kutya on the table, each person watered their own with a convenient amount of Uzvara, sincerely asking the Lord for the bounty of the future harvest, thanks for the past year, and enjoys the taste of rich kutya, glorifying the birth of the baby Christ.

Kutia for Christmas is the favorite dish for children, and if this traditional Christmas dish is served in an original way, then you can surprise the invited guests.

For the holiday, the housewives set the festive table and try to cook all the most delicious and satisfying. So, for example, on the Christmas table it will be appropriate, or hearty. Of course, at the Christmas meal, kutia takes center stage. This dish is most often prepared from wheat, but rice, pearl barley cooking options are popular, and less often prepared from spelled.

This dish is not only tasty, but also very useful, since each component included in kutya is unusually useful - honey, wheat, raisins, nuts, dried fruits.

Well, it’s not difficult to cook a Christmas carol. The main thing is to have a good mood. Good mood and merry Christmas!

Christmas kutia from wheat

What do you need:

• a glass of wheat
• a glass of peeled walnuts (or any other, you can use the mixture),
• 120 g raisins
• 100 poppies
• honey to taste.

How to cook kutia for Christmas from wheat - a step by step recipe with a photo:

Today we will cook wheat kutia. For kutya it is better to use walnut kernels. If they are not, then you can do with peanuts.

You can add hazelnuts, cashews, almonds, if any. The ratio of components can be taken to your taste: something can be taken more, something less.

We sort out the wheat. If there are low-quality grains, then remove them.

Pour the wheat with water and set to cook. After boiling, reduce the heat. Cook the wheat under the lid for a long time - until it is ready.

Discard the finished wheat in a colander and rinse.

Boil raisins with boiling water.

Steamed the poppy too, and then double-pass through a meat grinder.

We put wheat, grated poppy, raisins into the pan, after squeezing the moisture out of it. We clean the walnuts.

Add nuts and honey.

Shuffle.

Christmas kutia on the holiday table is ready! Happy family Christmas!

Christmas Kutia Recipe from Rice and Raisins

Ingredients:

• rice - 150 g;
• poppy - 30 g;
• dried apricots - 6 pcs.;
• raisins - 30 g;
• nuts - 3 pcs.;
• honey - to your taste;
• sugar - 60 g;
• other dried fruits (optionally dried cranberries, currants, cherries)
• mint for decoration.

How to cook Christmas kutia from rice with raisins - step by step instructions:

Pour the washed rice into boiling water 500 ml, cook over low heat for 20 minutes, then put in a colander.

Pour poppy seeds with boiling water for one hour, then drain the water and mash with sugar until milk appears. Pour raisins and dried apricots with boiling water for 15 minutes, then squeeze. Grind dried apricots for kutyi.

Grind and dry the nuts in a pan or in the oven.

Combine rice with raisins and dried apricots.

Add previously prepared poppy.

put honey and nuts in the middle.

complete the decoration with mint leaves or decorate with a Christmas carol at your discretion. Everything, just so simple and fast the most delicious kutia for Christmas with honey and nuts is ready.

How to make a Christmas sweet with a uzvar - a classic recipe

Ingredients:

• wheat - 150 g;
• dried fruits - 100 g;
• apple - 1 pc.;
• smoked prunes - 5 pcs.;
• honey - 50 g;
• poppy - 100 g;
• raisins - 50 g;
• nuts - 150 g;
• sugar - 100 g.

Cooking:

Boil the wheat. Cook the compote (uzvar) with the addition of sugar from dried fruits, apples and prunes.

Pour boiling water over the poppy for 1 hour, then crush it. Scald raisins with boiling water. Finely chop the nuts.

Combine the finished wheat with poppy seeds, raisins, nuts, add honey ... mix.

Serving kuta can be done in two ways: put kutiu on the casserole and serve, or kuti served on a platter, laid out in a slide, and kuti served on a jug. Enjoy your meal!

Video: how to cook an uzvar for a Christmas table

One of the main symbols of the Nativity of Christ is kutya. There are many options for its preparation. We offer to consider the most basic, as well as learn the intricacies and secrets of this ritual dish.
Recipe Content:

Kutia is an indispensable dish on Christmas days, as well as during Lent and on the days of the commemoration of the dead. This ceremonial porridge has many names: eve, colivo, ooze, sat. They serve kutya in the form of a memorial dish, on the eve of the Old New Year, on Christmas Eve and Epiphany. It is also boiled in other Orthodox holidays. Conditionally kutya can be divided into several options:

• Rich lean porridge with many different components. Prepare it on Christmas Eve.
• Generous Kutya - A quick dish with milk, cream and butter. They serve it before the New Year.
• Hungry kutya consists of a grain base and sweetener. They cook it for Baptism.

You can cook kuta from different cereals and grains. Correct is considered to be from wheat grains that are previously pounded in a mortar with a small volume of water and separated from the chaff. However, barley, barley, rice, oats, and buckwheat are used in different regions. Cereals languish in the oven for a long time, sometimes about 3 days. In modern conditions, not everyone is able to adhere to the tradition, therefore they use the usual stove or oven. To speed up the cooking process, the cereal is pre-soaked, because it should be soft and well boiled.

How to separate the wheat from the chaff?

There are 2 ways to free wheat grain from the shell. The first - fry the wheat in a frying pan, place in a tissue section or mitten and beat off, then sort it out, freeing it from the husk. The second - shake the wheat in a mortar with a wooden pestle, adding water. After clean, sift and rinse.

Additional components

The chopped steamed or boiled dried fruits, frozen fruits and berries, preserves, stewed fruit, sausages, nuts, poppy seeds, spices and spices are put in kutia. Sometimes added candy, candied fruit, sweets and marmalade, but this is a departure from tradition.

How to cook uzvar for kutya?

Most often, kutia is seasoned with an uzvar. To prepare it, you will need 200 g of dried apricots, apples, pears, prunes, cherries and raisins. Rinse the components, fill in 2 tbsp. water and bring to a boil. Boil for 10 minutes over low heat. Infuse the pattern, cooling it to a warm temperature. Drain the liquid through a sieve and put honey in it. Stir until dissolved. Dried fruits are consumed on their own. When using uzvar for ceremonial cereal, put less sugar and honey in kutia.

Traditional gas stations

On Christmas Eve, milk from poppy seeds or almonds, forest, Greek or a mixture of nuts is served for lean kutya. To prepare poppy milk, you need to grind the poppy seeds in a mortar and steam it, you can turn it several times through a meat grinder so that a white liquid is released. Walnut milk is cooked in the same way: nuts are boiled over with boiling water, ground in a mortar or chopped with a meat grinder until white liquid is released.

A humble porridge is seasoned with milk, butter, cream. Traditional cereal dressing is liquid honey or raw. To prepare the latter, dissolve honey with warm boiled water. If desired, kutia is also filled with jam, sugar syrup or diluted water.

• According to the Orthodox calendar, Christmas comes on January 6, therefore, kuta should be cooked on the eve of this day. It is necessary to prepare ceremonial porridge before 5 in the morning, before sunrise.
• Cooking kuta in the house should be quiet and calm. Selected wheat is used, spring water is used, and the garment is clean.
• Proper kutya consists of 3 components: base, dressing and additives.
• To prevent the croup from burning, use thick-bottomed cookware for cooking, and preferably cast iron.
• Having combined all the components, they need to be heated for 10 minutes, best of all - in clay pots.
• Dense thick kuti diluted with boiled chilled water, a decoction of cereal or ouzar.
• Raisins in porridge swells and loses taste, so add it as you eat kutia.
• Do not store porridge for a long time, since honey has the property of fermentation. Therefore, it is not recommended to put fresh fruits. It is better to add honey to the dish before serving the dish.
• Do not dispose of kutya. She can remember the deceased at the next meal.
• Usually ceremonial porridge is consecrated in the morning service. But forgetting to do this, sprinkle it with holy water at home. If not, then pray and God will hear you.

Nowadays, not many housewives cook Christmas carol, and some do not even know what it is. We revive the ancient traditions of our ancestors and cook the most mysterious and amazing dish for relatives on Christmas Eve.

• Calorie content per 100 g - 232 kcal.
• Servings Per Container - 4-6
• Cooking time - 3-3.5 hours (of which 2.5-3 hours for steaming poppy)

Ingredients:

• Wheat - 2 tbsp.
• Water - 4 tbsp.
• Poppy - 200 g
• Raisins - 150 g
• Walnuts - 200 g
• Honey - 3 tbsp
• Sugar - to taste
• Dried apricots, dried figs, prunes - to taste

Step by step cooking:

1. Place the wheat in a cooking pot, fill with water and simmer until tender and soft. If necessary, add boiling water. Porridge should come out friable.
2. To prepare the poppy, steam it in boiling water for 2-3 hours. Drain the water, and thoroughly mash the poppy in an earthenware bowl (makitra) or manual coffee grinder until white poppy milk is highlighted. To make the poppy crush faster, knead it with a little sugar.
3. In honey, add the honey, pour sugar, crushed nuts, raisins and pour everything with water, and preferably dried fruit. Soak for 5 minutes and season the boiled porridge.

Kutia from rice (funeral)

Kutia or kolivo is an Orthodox memorial dish that symbolizes the faith of the living in the kingdom of heaven, eternal life and resurrection. Kuta is cooked from rice for a funeral, however, it can also be cooked for Christmas Eve and other Orthodox holidays. Today it is very popular.

Ingredients:

• Rice - 1 tbsp.
• Drinking water - 2 tbsp.
• Salt - a pinch
• Raisins - 150 g
• Honey - 2 tbsp.
• Marmalade - 100 g

Step by step cooking:

1. Rinse the rice under several waters to wash the starch. Then it will become friable.
2. Fill it with water, tightly close the lid and put on gas. Cook the croup for 3 minutes on high heat, after 6 minutes on medium and again 3 minutes on low.
3. Then insist the croup for 12 minutes under the lid for a couple. Rice should turn out soft and crumbly.
4. Pre-pour raisins with boiling water and leave to swell for 10 minutes. Then knock it over to a sieve to glass the water.
5. Cut marmalade into 1 cm slices.
6. Add raisins, marmalade and honey to the finished rice. Stir and serve to the table.

   Note: rice can be steamed or milk. However, it should be remembered that cereals in milk can be poorly digested. Preparing a generous kuta use a mixture of water with milk.

Christmas kutia is one of the 12 traditional dishes of the Christmas feast. No less tasty, it is obtained from millet, raisins and almond milk.

Ingredients:

• Millet groats - 2 tbsp.
• Sugar - 1 tbsp.
• Raisin raisins - 1 tbsp.
• Ground cinnamon - 2 tsp.
• Almonds - 1 tbsp.
• Honey - 4 tbsp

Step by step cooking:

1. Pour raisins with boiling water and soak for half an hour. Drain the water.
2. Rinse dark millet under cold water, fill with water in a ratio of 1: 2 and cook for 10 minutes until half cooked. Drain the excess liquid and refill with cold water, but with less water. Cook it until cooked over low heat. The water should completely evaporate, while the porridge does not burn.
3. Make almond milk. Soak almonds in 3 tbsp. cold water for 4 hours. You can pre-peel the nuts and pour over boiling water, then the milk will be beige. But this option is optional.
4. Pound the nuts in a blender until smooth.
5. Pour milk through several layers of gauze and mix with honey. Store it in a glass jar in the refrigerator for 5 days.
6. To the finished wheat porridge add raisins, sugar, cinnamon and stir.
7. Pour almond milk before serving.

Video recipes:

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