How to make balls from semolina. Semolina beats, like in kindergarten

17.05.2019 Dishes for children

Step-by-step recipes for delicious semolina meatballs: with cottage cheese, cheese, sesame and others

2017-10-05 Liana Raimanova

Assessment
recipe

6984

Time
(min)

Servings
(people)

In 100 grams of finished dish

4 gr.

6 gr.

Carbohydrates

28 gr.

190 kcal.

Option 1: Semolina Meatballs - The Classic Recipe

Semolina porridge is a tasty and satisfying dish, but not everyone loves it. It's easy to fix the situation! Prepare meatballs from semolina porridge, serve them with jelly, sour cream, jelly. The scope for imagination is huge.

The classic recipe for semolina cakes will introduce you to this amazing delicacy, give you the opportunity to experiment with additional products on the basis of it in the future, and create your own recipes.

Ingredients:

semolina - 180 grams;
450 ml of milk;
60 g sugar;
5 g salt;
flour - 25 g;
40 ml of vegetable oil;
20 g of soda;
2 handfuls of ground crumbs for crushing the meatballs.
For the sauce:
200 ml of milk;
4 large spoons of water;
sugar - 45 g

Pour milk into a metal container, add a little salt, put on the stove, adjust a small heat, boil and add semolina. Stirring continuously so that no lumps form, cook the porridge for no more than 7 minutes. Leave for a few minutes to cool.

Add soda, sifted flour, sugar to the porridge, mix everything well.

Form medium-sized balls of porridge with wet hands, flatten slightly, giving the shape of the balls.

Roll the meatballs in breadcrumbs.

Heat a frying pan with butter and lay out the formed meatballs, fry on one side for two to three minutes, the same amount on the other.

Prepare the sauce: pour milk into a bowl, boil over moderate heat. Add sugar, add a little water, stir thoroughly and bring to a boil again. Cool the sauce.

Put the fried meatballs on portioned plates, pour with milk sauce.

The meatballs for this recipe can be made not sweet. Just don't add sugar when cooking. Then it is better to serve with fresh sour cream or a mixture of natural yoghurt and pureed berries.

Option 2: Oven semolina meatballs with raisins

Semolina beats will be even more attractive if you put some raisins in the semolina dough. You can also use other dried fruits.

Ingredients:

semolina - 6 large spoons;
1 egg;
1 g vanillin;
30 g flour;
milk - 470 ml;
sugar - 45 g;
5 g salt;
raisins - 1 handful;
coconut flakes - 2 handfuls;
a piece of butter for greasing the molds.

Step by step cooking method

Cook semolina porridge of a thick consistency: pour milk into a metal container, add sugar, vanillin, a little salt, semolina, stir. Place on the stove over medium heat and cook, stirring occasionally, for about ten minutes. Turn off heat and leave to cool for a while.

Wash the raisins, soak them in lukewarm water for half an hour. Drain the water.

Break an egg into the porridge, add flour, add the swollen raisins, mix well.

Take small metal molds, grease with oil and spread out the semolina, leaving a little space to the edge of the molds.

Sprinkle with coconut.

Place the molds with porridge in the oven, preheated to 180 degrees, for 20 minutes.

Serve the meatballs chilled, sprinkled with jam or jam.

Option 3: Semolina meatballs stuffed with cottage cheese

Thanks to the presence of cottage cheese, the semolina balls are even more satisfying and healthier. To make the consistency of the porridge homogeneous, add semolina into the milk when boiling. If, nevertheless, lumps could not be avoided, just beat the slightly cooled semolina porridge with an immersion blender.

Ingredients:

450 ml of milk;
semolina - a little more than one glass;
25 g sugar;
butter - 15 g;
a pack of vanillin;
eggs - 2 pcs.;
vegetable oil for frying - half a glass.

For filling:

medium fat cottage cheese - 3 handfuls;
black raisins - 1 handful;
a pack of vanillin;
20 g granulated sugar.

You will also need one egg and some dry semolina to roll the meatballs.

Step by step cooking method

Sort out the raisins and soak in lukewarm water for 12-15 minutes. Drain the water, rinse the raisins again and spread them on a clean cloth to dry a little.

Pour milk into a separate metal container, bring to a boil over high heat.

Separately in a dry cup, mix semolina, sugar, vanillin and a small amount of salt, slowly pour into boiling milk and, stirring continuously, boil for 3 minutes, turn off the heat, cover and leave for 40 minutes to cool the porridge. Add raw egg, stir.

Prepare the curd filling: put cottage cheese in a bowl, add the swollen raisins, vanillin, sugar, mix thoroughly until tender (it is better to take granular cottage cheese and grind it through a sieve before mixing with all the ingredients, it will be tastier).

Form the meatballs: slightly moisten your hands in water and put a small amount of semolina on the palm of your hand, flatten it, put the curd filling in the middle (1 teaspoon for each meatball), roll it up in the form of a pie, flatten it again to make a meatball, and gently put it on cutting board.

Crack one egg in a small cup, beat with a fork and dip each egg into it. Then roll in semolina.

Pour oil into the pan, heat it, put the prepared semi-finished products, fry from all sides until golden.

Serve the finished meatballs chilled. You can also cook them in the oven, where they will turn out to be less fatty. Just after rolling, put the meatballs on a baking sheet covered with parchment and send them to the oven for 15 minutes, do not forget to gently turn them over with a spatula after 7-8 minutes of baking.

Option 4: Semolina meatballs in sesame seeds with jelly

Slightly roasted sesame seeds will add an unusual taste and pleasant aroma to semolina meatballs. And homemade freshly brewed jelly will make them appetizing not only for adults, but also for children.

Ingredients:

3 handfuls of semolina;
milk - 1 liter jar;
1 handful of sugar
15 g butter;
2 eggs;
flour - 1 handful;
vegetable oil - 40 ml;
dry sesame seeds - 4 handfuls.

For jelly:

any fresh frozen berries - 2 handfuls;
3 pinches of starch;
2 large spoons of granulated sugar;
7 glasses of water.

Step by step cooking method

Cook semolina in milk with added sugar and salt. The consistency of the porridge should be like thick sour cream. Add butter at the end of cooking.

Cook the jelly: defrost any berries, put in a small metal container, cover with water, add sugar and boil over high heat. Reduce heat to moderate and simmer for 15 minutes. Strain the berry compote, pour it back into a metal container and boil. Dissolve the starch in a glass of water and slowly pour into the boiling compote, reduce the heat, boil for half a minute, stirring constantly with a spoon. Remove from heat, cool.

Break eggs into semolina porridge, stir well.

Heat oil in a skillet.

Form the meatballs, sprinkle in the sesame seeds previously fried in a dry frying pan and put in a pan with butter, fry first on one side for 4 minutes, then turn over and stand for a couple of minutes.

Put the finished meatballs on portioned plates, pour with jelly.

Option 5: Diet semolina meatballs with cheese, baked in the oven

This option will appeal to those who follow their figure and those who, for whatever reason, do not consume milk. The meatballs according to this recipe are just as tender and tasty, and the cheese and added cumin give them a special flavor.

Ingredients:

2 handfuls of semolina;
water - half a liter jar;
cheese - a small piece;
90 g butter;
2 eggs;
ground crackers - 3 handfuls;
ground cumin, pepper, salt - 25 g each;
vegetable oil - 1 tbsp. spoon for greasing the frying sheet.

Step by step cooking method

Boil thick semolina porridge in water using the same technology as in the previous recipes.

Put butter in hot porridge and stir thoroughly until it is completely dissolved.

Leave the porridge for 40 minutes to cool completely.

Grind the cheese on a fine-toothed grater.

Pour cheese into porridge, add eggs, pepper, caraway seeds, lightly salt, stir well and leave porridge in the refrigerator for 90 minutes.

Form the meatballs with wet hands, sprinkle in breadcrumbs. Place on an oiled baking sheet.

Place in a preheated oven and bake at moderate temperature for about half an hour.

Serve lightly chilled semolina diet meatballs with green tea or fresh berry compote. Fermented baked milk or natural yogurt can be added to them. Enjoy your meal.

Young mothers with little children are most often thinking about such a question of how to cook. Semolina is not only a healthy dish, but also a great opportunity to disguise semolina, which children do not like very much. Semolina meatballs are flat round cutlets made of semolina porridge similar in appearance to cheese cakes.

You can diversify the taste of semolina meatballs with the help of dried fruits. Raisins, dates, dried apricots, candied fruits will do. Classic semolina meatballs are prepared without the use of these additives.

Today I want to show you how to cook semolina meatballs like in kindergarten step by step with a photo.

Ingredients for semolina balls:

Semolina - ¾ glass,
Milk - 500 ml.,
Flour - 3 tbsp. spoons,
Salt is a pinch
Vanillin - half a bag
Eggs - 1 pc.,
Sugar - 3-4 tbsp. spoons,
Sunflower oil for frying

Ingredients for cherry jelly:

Cherries - 1 glass
Water - 1 liter
Potato starch - 2 tbsp spoons

Semolina balls as in kindergarten - recipe

After all the ingredients have been prepared, you can start preparing the semolina. First you need to cook semolina porridge. Pour milk into a saucepan. Bring milk to a boil over low heat. Add a pinch of salt. Pour semolina into the boiling milk in small portions, while constantly stirring the milk. If you add all the semolina at once, then there is a risk that large breasts of cereal are formed.

While stirring, boil the porridge for about 7-10 minutes over low heat. The semolina porridge should be thick enough. Remove the pot from the stove. Let it cool to room temperature.

After cooling down, you will see that it has become even thicker and more dense consistency - what we need. Transfer the semolina porridge to a bowl in which you will prepare the semolina dough. Add vanillin. Half a bag will be enough, if you use vanilla sugar, then you can add it and the whole bag.

Beat in an egg.

Add sugar or icing sugar. In the recipes of semolina cakes that I came across on the Internet, I saw that many housewives suggest adding sugar directly to the semolina. You can do this too, but I find it more convenient to add it when making semolina dough. Do not worry that sugar grains will come across in ready-made meatballs. Just like when frying, the sugar will completely dissolve.

Add wheat flour.

Stir the meatballs with a spoon until smooth.

Wet your hands with water so that the semolina does not stick to your hands. Form round or oblong cutlets from it. Dip them in flour and place on a floured kitchen board.

It remains to fry the semolina meatballs. Pour the sunflower oil into the pan. Warm it up. Lay out the meatballs. Saute them on each side over low heat for about 2 minutes.

Put the finished meatballs on a plate as soon as they are ready. Serve hot with jam, condensed milk, honey, topping, hot chocolate or jam.

Semolina beats like in kindergarten. A photo

I don't know why, but it is considered a classic that it should be served with semolina meatballs, so in this recipe I will quickly tell you how to cook it. Wash and sort fresh cherries. In winter, jelly and frozen cherries are quite suitable. You can defrost them, and immediately cook jelly from them. Place the cherries in a saucepan.

Fill with hot water. Bring to a boil.

In a small bowl, dilute the starch with a little water. 50 gr. there will be enough water.

Add the starch to the pot.

Pour sugar into the resulting cherry compote.

Boil the cherry jelly with constant stirring for another 5 minutes.

Remove from heat and cool. Since the meatballs cool very quickly, the cherry jelly is best cooked in advance. I wish you bon appetit. I would be glad if this recipe for semolina cakes like in kindergarten you will like it and come in handy.

An economical and tasty dish is semolina porridge, but not every kid eats it with pleasure by both cheeks.

However, you can cope with it, so much so that adults will line up for more.

Prepare semolina meatballs - from fresh, or leftover porridge from the past menu. Season them with dried fruit, sour cream and even jelly and you can prepare to accept thanks and requests for more.

Semolina meatballs - general cooking principles

Thickly boiled, fluffy semolina porridge is the basis for any kind of such meatballs. Basically, it is prepared in milk, adding sugar and adding salt according to the recipe. Before you start preparing the base, you should decide what type of meatballs you will cook. In unsweetened ones - granulated sugar is not added.

How to properly prepare a thick semolina for meatballs without lumps? Immediately measure the required amount of semolina into a dry glass. Take any unenamelled saucepan, pour milk or water into it. At this stage, you do not need to add anything to the liquid - sugar and salt are put in the process of boiling, in an already well-heated base. As soon as the liquid begins to boil, begin to stir it intensively in a circle, and with the other hand at this time slowly, in a thin stream, pour in the cereal. Without stopping stirring, let the porridge boil for three minutes, until it thickens. Cool the finished semolina.

If you need to add oil, do it about ten minutes after it is ready. Eggs and additional components - poppy seeds, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.

Shapes are formed with hands well moistened with water. The shape can be different, the recommended thickness is no more than one and a half centimeters, otherwise it will be difficult to fry them in a pan. Baked or steamed semolina balls in the form of balls will look original.

Before frying or baking, the meatballs are breaded in flour, breadcrumbs or in dry semolina. If you roll the bread in breadcrumbs before steaming, its layer will soften, which will negatively affect not only the appearance, but also the taste.

Semolina meatballs are served immediately after readiness. Unsweetened with sour cream, sauces, melted heavy cream or butter. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.

The classic recipe for semolina cakes like in kindergarten

Ingredients:

Half a glass of semolina;

Two eggs;

Half a liter of milk;

A spoonful of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

1. Pour milk into a saucepan, put on an intense heat. Warm up a little, add granulated sugar and a small pinch of salt. As soon as it starts to boil, stirring the milk intensively, pour semolina into it in a thin stream. Reducing the heat and stirring without stopping, cook until thickened. Cool it down.

2. Pour eggs into the well-cooled porridge, mix and gradually add starch.

3. Having moistened our hands, we will form small-sized meatballs, roll them well on all sides in semolina.

4. Pour a thin layer of oil into the pan, heat it over low heat. We spread the meatballs and let them brown on both sides. Do not close the lid.

Semolina meatballs with raisins from the oven in molds

Ingredients:

Six spoonfuls of fresh semolina

One egg;

1 gr. vanilla crystals;

Three spoons of flour;

Half a liter of medium fat milk;

50 gr. Sahara;

White coconut flakes.

Cooking method:

1. Add sugar, vanillin and a little salt to the milk, bringing it to a boil, add semolina and, stirring, cook a thick porridge over low heat. After cooling well, stir in a raw egg and flour, and then raisins.

2. Put the resulting mass into small silicone molds, sprinkle with coconut on top.

3. Place in a hot oven and bake for a quarter of an hour until the top is browned.

4. We take the semolina bits out of the oven, suspend a little and, only after that, free them from the forms.

Semolina meatballs with curd filling

Ingredients:

Non-grained fatty cottage cheese - 250 gr.;

Half a liter of milk;

Two tablespoons of sugar;

Semolina - 6 tbsp. l .;

30 gr. homemade or sweet butter;

Vanilla bag, crystal;

Two fresh eggs;

Refined oil;

50 gr. pitted raisins, preferably light.

Cooking method:

1. Scald the sorted raisins with boiling water, fill with warm water and soak in it for about 10 minutes. Rinse again and lay out on a towel to dry.

2. Transfer the curd to a small bowl, add some sugar and vanilla to it. Mix thoroughly, add raisins. Pre-grind the granular cottage cheese on a sieve to break up the lumps.

3. Mix semolina with sugar and, pouring it into a thin stream, add it to boiling milk. While stirring, cook the porridge over moderate heat for two minutes and set aside from the stove. Put the oil in the semolina base, mix, leave to cool completely. You can put up to 1/2 small packet of vanilla sugar in semolina, as well as in cottage cheese. Stir the almost cooled porridge thoroughly, add the beaten egg.

4. Drain the second egg into a separate bowl, beat and start forming the balls. We moisten our hands with water, roll a small ball from the prepared mass and press it down to make a cake. Put a teaspoon of curd filling in the center and carefully fasten the edges, as when sculpting pies. After giving the desired shape, we spread the meatballs on a cutting board.

5. Place the pan on medium heat, pour oil into it and wait for it to warm up enough. Dip the semolina bits in a beaten egg one by one, then put them in the pan. Fry on medium heat until golden brown on both sides.

Fried semolina meatballs in sesame breading with jelly

Ingredients:

A glass of dry semolina;

Liter of milk;

Four tablespoons of starch;

Fresh chicken eggs - 2 pcs.;

A couple of spoons of wheat flour;

One and a half liters of drinking water;

High quality vegetable oil.

300 gr. fresh or frozen berries;

Sesame seed.

Cooking method:

1. In milk, with a small amount of sugar and salt, cook a thick semolina base. Mix the butter in while still hot and leave for a while to cool.

2. While the porridge is cooling, prepare the jelly. We put the berries in a saucepan, fill with water and, adding sugar to taste, bring to a boil. We boil on moderate heat for a quarter of an hour, after which we strain the berries through a sieve, and bring the liquid jelly base to a boil again.

3. Fill a 250 ml glass by one third with water, add starch. Stir thoroughly and at the same time intensively with a fork or whisk. After breaking all the lumps, pour the mixture into a boiling compote. Pour in a thin stream, quickly stirring the liquid in a circle. After boiling the jelly for only 30 seconds, remove it from the stove.

4. Thoroughly mix the eggs into the cooled semolina. You can put just a little poppy or finely chopped dried apricots.

5. Put a frying pan on medium-low heat, pour oil in a layer up to 0.5-0.6 cm. Warm up.

6. Wet hands with water, form semolina balls. Dip them in a mixture of flour and sesame seeds. Then we put it in the heated oil and fry it, turning it over on both sides.

7. When serving, sprinkle the meatballs on plates with plenty of jelly.

Semolina meatballs on water with cheese in the oven - "Special"

Ingredients:

Dry semolina - 150 gr.;

Half a liter of drinking water;

150 g any cheese;

Butter - not less than 100 gr.;

Two eggs;

For breading - white, coarsely ground crackers;

A teaspoon of cumin.

Cooking method:

1. In water with the addition of salt, prepare a thick porridge. Without letting it cool, stir in the butter, and only then cool it.

2. Introduce eggs, add finely grated cheese, a little pepper and caraway seeds. Stir everything well and put it in the common compartment of the refrigerator for an hour and a half.

3. From the cooled base we form the meatballs, roll them well in breadcrumbs. We put it on a brazier greased with vegetable oil, after which we immediately place it in a hot oven. We bake the semolina meatballs for 20 minutes, until an even golden color is obtained.

Semolina meatballs with steamed cottage cheese

Ingredients:

Non-grained, preferably 9%, cottage cheese - 200 gr.;

A glass of semolina;

100 g sugar;

One egg;

500 ml of milk;

Two spoons of poppy.

Cooking method:

1. Add cottage cheese to the cooled porridge cooked in milk with sugar and salt, add poppy seeds. Stir thoroughly, pour in the raw egg.

2. With our hands moistened with water, we sculpt small balls of arbitrary shape. At a distance of the thickness of a finger from each other, lay them out on the grid of the steamer and place it on the lower container with boiling water. Cover with a lid.

3. Cooking semolina meatballs for a quarter of an hour. Serve hot.

Semolina Meatballs - Cooking Tricks and Tips

To make the semolina base thick, the proportions of cereal and liquid must be strictly observed. If for the preparation of ordinary porridge it is enough to take six full tablespoons of semolina per liter of milk, in our case this amount is calculated for only half a liter. Please note that you need to take more cereals for cooking in water.

To avoid lumps, add cereals directly to the boil, and not into an already boiling liquid. Use a whisk instead of a spoon for vigorous stirring.

Shake the egg with a fork before introducing it. Pour in small portions, stirring thoroughly each time. This will adjust the thickness of the semolina base.

If the porridge turns out to be too thick or with lumps, interrupt it with a blender. Such a procedure will help correct imperfections and make the beats more tender.

Sweet semolina meatballs can be supplemented with raisins, nuts, candied fruits, pieces of fresh and even canned fruits, berries. Unsweetened - slices of boiled vegetables, slices of sausage, ham or boiled meat, greens.

Unsweetened semolina meatballs will have a more delicate consistency if you add a little grated boiled vegetables to the semolina base. For sweets, cottage cheese can be such an addition.

Semolina meatballs are not only an original replacement for cereal for breakfast for children, but also a simple dessert that your loved ones will like. Today we will tell you how to cook delicious semolina meatballs and you will certainly enjoy the amazing taste of this dish.

Kindergarten semolina cakes recipe

Ingredients:

milk - 500 ml;
semolina - 100 g;
egg - 1 pc.;
ground crackers - 100 g;
raisins - 30 g;
- 3 tbsp. spoons;
butter - 20 g.

For jelly:

filtered water - 750 ml;
cherries, gooseberries - 150 g;
starch - 2 tbsp. spoons;
sugar - 50 g

Preparation

Now we will tell you how to make semolina meatballs that taste like a dessert, like in a kindergarten. Pour the milk into a saucepan and put it on the stove, turning on a small fire. As soon as it starts to boil, reduce the flame and add dry semolina in a thin stream. Stir with a spoon, add salt, sugar to taste and mix well. Boil the porridge with a low boil for 2 minutes, and then remove the dishes from the heat and throw in a piece of butter. We cover the pan with a lid, wrap it in a warm blanket and leave to infuse for 10 minutes. And this time we will prepare the jelly: we sort out the berries, rinse them, remove the seeds, if necessary, and put them in a deep bowl. Pour potato starch into a small container and fill with a glass of cold water. Pour the remaining water into a saucepan with berries and put it on fire. As soon as it boils, add sugar to taste and stir. After a minute, introduce a thin stream of starchy liquid and cook the berry jelly for about a minute, until it thickens slightly, stirring constantly. Then carefully remove the saucepan from the heat and leave to cool. In the cooled semolina porridge, break the eggs, throw in the raisins and mix everything thoroughly. Fry the sesame seeds in a dry frying pan until golden brown and mix with ground breadcrumbs. We form small cakes from semolina, roll them in breadcrumbs and put them in a frying pan with heated butter. Fry the workpieces for about 3 minutes on each side until golden brown. Then we transfer the semolina meatballs to a dish, pour with berry jelly and serve hot or cold. Instead of jelly, you can sprinkle them with custard, jam, flower honey, or condensed milk.

We offer another way to cook meatballs from.

Semolina cakes like in a kindergarten in the oven

Ingredients:

semolina - 5 tbsp. spoons;
cow's milk - 150 ml;
sugar - 1 tbsp. the spoon;
starch - 1 tbsp. the spoon;
bread crumbs - 200 g.

Preparation

First, pour milk into a saucepan, put it on medium heat and bring to a boil. Then, stirring with a spoon, gradually add the semolina and cook for 10 minutes until a fairly thick state. After that, carefully remove it from the heat and leave it to cool, covering it with a lid. We transfer the finished swollen porridge into a deep enamel bowl, break the egg and mix thoroughly with a mixer until a homogeneous consistency is obtained. Next, moisten your hands slightly with water, take a small amount of porridge and sculpt medium-sized cutlets. Now we roll them in ground breadcrumbs or wheat flour. Melt a small piece of butter in a frying pan and send our semolina blanks there. Fry them under a closed lid over the smallest heat. When a golden crust appears, carefully turn it over and mark for another 3 minutes. After that, we shift the semolina balls into a mold and bake in the oven, pouring sour cream and sprinkling with powdered sugar. We serve the finished dish in any form with hot tea or milk.

An economical and tasty dish is semolina porridge, but not every kid eats it with pleasure by both cheeks.

However, you can cope with it, so much so that adults will line up for more.

Prepare semolina meatballs - from fresh, or leftover porridge from the past menu. Flavor them with dried fruit, sour cream and even jelly and you can prepare to accept thanks and requests for more.

Semolina meatballs - general cooking principles

If you need to add oil, do it about ten minutes after it's ready. Eggs and additional components - poppy seeds, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.

Semolina meatballs are served immediately after readiness. Unsweetened with sour cream, sauces, melted heavy cream or butter. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.

The classic recipe for semolina cakes like in kindergarten

Ingredients:

Half a glass of semolina;

Two eggs;

Half a liter of milk;

A spoonful of flour;

75 gr. crystalline sugar;

Refined oil.

Cooking method:

2. Pour eggs into the well-cooled porridge, mix and gradually add starch.

3. Having moistened our hands, we will form small-sized meatballs, roll them well on all sides in semolina.

4. Pour a thin layer of oil into the pan, heat it over low heat. We spread the meatballs and let them brown on both sides. Do not close the lid.

Semolina meatballs with raisins from the oven in molds

Ingredients:

Six spoonfuls of fresh semolina

One egg;

1 gr. vanilla crystals;

Three spoons of flour;

Half a liter of medium fat milk;

50 gr. Sahara;

White coconut flakes.

Cooking method:

2. Put the resulting mass into small silicone molds, sprinkle with coconut on top.

3. Place in a hot oven and bake for a quarter of an hour until the top is browned.

4. We take the semolina bits out of the oven, suspend a little and, only after that, free them from the forms.

Semolina meatballs with curd filling

Ingredients:

Non-grained fatty cottage cheese - 250 gr.;

Half a liter of milk;

Two tablespoons of sugar;

Semolina - 6 tbsp. l .;

30 gr. homemade or sweet butter;

Vanilla bag, crystal;

Two fresh eggs;

Refined oil;

50 gr. pitted raisins, preferably light.

Cooking method:

1. Scald the sorted raisins with boiling water, fill with warm water and soak in it for about 10 minutes. Rinse again and lay out on a towel to dry.

2. Transfer the curd to a small bowl, add some sugar and vanilla to it. Mix thoroughly, add raisins. Pre-grind the granular cottage cheese on a sieve to break up the lumps.

Fried semolina meatballs in sesame breading with jelly

Ingredients:

A glass of dry semolina;

Liter of milk;

Four tablespoons of starch;

Fresh chicken eggs - 2 pcs.;

A couple of spoons of wheat flour;

One and a half liters of drinking water;

High quality vegetable oil.

300 gr. fresh or frozen berries;

Sesame seed.

Cooking method:

1. In milk, with a small amount of sugar and salt, cook a thick semolina base. Mix the butter in while still hot and leave for a while to cool.

4. Thoroughly mix the eggs into the cooled semolina. You can put just a little poppy or finely chopped dried apricots.

5. Put a frying pan on medium-low heat, pour oil, in a layer up to 0.5-0.6 cm. Warm up.

6. Wet hands with water, form semolina balls. Dip them in a mixture of flour and sesame seeds. Then we put it in the heated oil and fry it, turning it over on both sides.

7. When serving, sprinkle the meatballs on plates with plenty of jelly.

Semolina meatballs on water with cheese in the oven - "Special"

Ingredients:

Dry semolina - 150 gr.;

Half a liter of drinking water;

150 g any cheese;

Butter - at least 100 gr.;

Two eggs;

For breading - white, coarsely ground crackers;

A teaspoon of cumin.

Cooking method:

1. In water with the addition of salt, prepare a thick porridge. Without letting it cool, stir in the butter, and only then cool it.

2. Introduce eggs, add finely grated cheese, a little pepper and caraway seeds. Stir everything well and put it in the common compartment of the refrigerator for an hour and a half.

Semolina meatballs with steamed cottage cheese

Ingredients:

Non-grained, preferably 9%, cottage cheese - 200 gr.;

A glass of semolina;

100 g sugar;

One egg;

500 ml of milk;

Two spoons of poppy.

Cooking method:

1. Add cottage cheese to the cooled porridge cooked in milk with sugar and salt, add poppy seeds. Stir thoroughly, pour in the raw egg.

3. Cooking semolina meatballs for a quarter of an hour. Serve hot.

Semolina meatballs - cooking tricks and tips

To avoid lumps, add cereals directly to the boil, and not into an already boiling liquid. Use a whisk instead of a spoon for vigorous stirring.

Shake the egg with a fork before introducing it. Pour in small portions, stirring thoroughly each time. This will adjust the thickness of the semolina base.

If the porridge turns out to be too thick or with lumps, interrupt it with a blender. Such a procedure will help correct imperfections and make the beats more tender.

Unsweetened semolina meatballs will have a more delicate consistency if you add a little grated boiled vegetables to the semolina base. For sweets, cottage cheese can be such an addition.