Housewives who know how to cook pumpkin porridge with millet can supplement the morning menu with another pleasant and extremely healthy dish. In addition to high energy value, this porridge is good because it fits perfectly into the diet, and also helps to cure pancreatitis.

From this article you will learn:

how to cook pumpkin porridge with millet: recipes

The benefits of pumpkin porridge with millet and calories

Due to the presence of more than a dozen amino acids, fatty acids, vitamins, antioxidants and numerous minerals in the composition, it has an extensive healing and preventive effect on health. Those who know how to cook pumpkin porridge with millet can significantly contribute to their weight loss by including it in the nutrition system. In addition, traditional medicine prescribes eating this simple dish for violations of the kidneys, liver functions, pancreas and the entire endocrine system.

The calorie content of millet-pumpkin porridge made from 45 grams of cereal, 100 g of pulp, 100 g of milk, three grams of granulated sugar and a piece of margarine is 158 kcal per 100 grams. Not particularly dietary, but already when milk is replaced with water, this figure drops to 84 kcal. It is quite acceptable for a powerful breakfast, considering how full you feel for millet and pumpkin for a long time.

How to cook millet with pumpkin on water

Cooking:

1. Take chopped pumpkin pulp without peel and fibrous entrails. It will take about 500 g of pure raw materials. The size of the pieces is up to you.
2. Transfer the pumpkin to a saucepan and fill it with pre-boiled water (400 ml). Light the burner and cook on a medium flame.
3. After 10 minutes, add the washed cereal (1 cup) inside.
4. Cook, stirring frequently, for about a third of an hour.
5. Remove from the burner, throw a little oil inside, cover and set to “reach” for half an hour.

How to cook millet with pumpkin in milk

Cooking:

1. Finely chop half a kilo of pumpkin pulp.
2. Put it in already warmed milk and boil in it for about a quarter of an hour.
3. Then add a glass of washed millet there.
4. Process on a medium flame for about a third of an hour, remembering to stir regularly. The lack of fluid can be replenished with milk or water.
5. Remove from the stove, add 60 g of butter, salt and sweeten. Wrap a closed pan with a towel and let it “walk” for another half an hour.

How to cook pumpkin porridge with millet and condensed milk in a slow cooker

Cooking with a multicooker allows you to load the device and do something in those half an hour that will be needed to process the dish. In addition, nothing will burn and will not “run away”.

Cooking process:

1. Rinse the 2 measuring cups that come with the multicooker, the cereals inside the device.
2. Peel, wash and cut into small pieces 300 grams of pumpkin. Put on top of the cereal.
3. Pour 5 measuring cups of water into half a can of condensed milk, stir until completely combined.
4. Pour the resulting sweet liquid into the bowl of the device. Add salt and butter (40 g).
5. Set the mode "Porridge", "Cooking" or "Cereal", depending on the model of the device.
6. If required, set the timer to 20 minutes.
7. After notification of readiness, without opening the multicooker, set the “Heating” mode for another third of an hour.

How much to cook pumpkin porridge with millet in a pot

1. Remove debris and rinse a glass of grits until clear water.
2. Shred the pumpkin, cleaned from seeds and peel, into pieces and send them to a saucepan filled with milk (~ 600 ml).
3. After boiling, put millet into the pan and simmer everything together, stirring, for 10-15 minutes.
4. Arrange all the contents in pots, add a piece of oil to each, salt.
5. Send closed pots to bake in the oven or oven for 30 minutes when heated to 130˚C.

Cooks say that with this method of cooking, the maximum concentration of useful substances remains in the porridge. You can improve the dish by adding dried fruits, jam, jam, nuts, etc.

How to cook millet with pumpkin: the subtleties of the process

• Do not worry about excess liquid in the porridge at the end of cooking. Millet groats absorb it well during settling wrapped in a towel.
• With a lack of cereals, you can make a mix with rice - these cereals go well together.
• Mixing the finished dish with a certain amount of condensed milk gives a delicate creamy porridge at the exit. Kids will love this one for sure.
• Millet is advised to be washed until clear water, but not less than 6-7 times, the last one in hot liquid. Alternating cool and warm water when washing is also effective.

The pumpkin needs to be peeled and cut into medium-sized cubes. I use "walnut" pumpkin, it has few seeds and tastes very good. For such a volume of porridge, you will need about half a medium-sized pumpkin.

Butter must be melted over high heat. You can immediately use a large pot - the one in which you will cook porridge.

When the butter is melted and starts to sizzle, add the pumpkin, a quarter of a spoon of salt, all the cinnamon and 2 tbsp. Sahara. Fry for 5-7 minutes until a distinct smell of pumpkin and caramel appears.

We add the entire prepared volume of milk to the fried pumpkin, reduce the heat and simmer the pumpkin for 15-20 minutes under the lid.

Rinse millet groats thoroughly, first with cold, then with hot water until the water runs clear after washing. This is necessary in order to wash off possible contamination and powdery coating from the cereal, and so that the finished porridge does not taste bitter.

Add millet grits, the remaining salt and a cup of water to the pumpkin. Stir, cover and cook for another 40-45 minutes. Lift the lid occasionally and stir the porridge. If all the liquid is absorbed earlier, and the millet does not seem soft enough to you, add a little more hot water.

In the finished porridge, you can add more butter and sugar (or honey) to taste. Porridge prepared according to this recipe is very tasty to eat with walnuts and raisins.

As you can see, pumpkin porridge with millet in milk is a recipe that does not involve the use of hard-to-find ingredients. They can be found in the pumpkin season in every refrigerator, but even if this does not happen, then it is possible to buy all this in the nearest store at an affordable price.

First, let's prepare the millet groats. To do this, sort out the cereal, thus ridding it of garbage and other unnecessary things. Then the sorted millet must be washed under clean cold water until the water becomes clear and there are no various impurities in it.

After that, pour water into a large container, pour the cereal into it. Cook in boiling water for about 10 minutes, then drain off any leftovers. Groats should be crumbly.

Now it's time for the pumpkin. Rinse it and peel it off. Then cut into small cubes, the main thing is that they are equal to each other.

Put a pot of water on the fire and bring it to a boil. After that, put the pieces of pumpkin in a pot of water and cook for a few minutes. During this process, the pumpkin can change its color - become lighter, as it should be. Now, in this pumpkin broth, you need to add millet, which was previously brought to half-cooked.

Constantly stir the porridge until the water boils. After boiling, add salt to taste to the pan, usually a pinch is enough so that the taste is not cloying, then pour the milk and reduce the fire. It will take about 15-20 minutes to cook our porridge. Be sure to stir the porridge all the time, as otherwise it may burn.

When the time required for cooking has expired, try the porridge. She should be ready by now. At this stage, if necessary, you can season the porridge with sugar, salt or spices of your choice. If the porridge is definitely ready, then add butter and more sugar to it.

The dish is ready! It should be served in portions, supplemented with dried fruits, fruits or nuts if desired. Bon Appetit.

This porridge can be served both cold and warm. It is equally delicious in any form. However, some argue that cold pumpkin porridge will be tastier, but it all depends on personal taste preferences.

cooking options

Pumpkin porridge with millet is very tasty and appetizing, but no one will argue that it will get bored with time and you will want to cook something new.

There are several recipe options for this:

• Rice groats are often used instead of millet porridge. It also boils well and goes well with pumpkin, as it does not have a pronounced taste. Here it is better to choose ordinary rice, which absorbs water well and has a viscous consistency after cooking.
• Pumpkin is a product that can be cooked both salty and sweet. In both cases, the porridge will sparkle with new flavor notes.
• Such a dish can be made dietary if you do not add butter and use skim milk.
• You can add fresh fruits or dried fruits to the porridge. Fresh apples and pears are great. Excellent dried fruits are dried apricots and raisins. If there is no millet at home, then they often cook only pumpkin with raisins, it turns out very sweet and satisfying.

Let's talk a little about the benefits of this dish. Pumpkin is filled with essential minerals for the human body, micro and macro elements that enrich the body and help it function properly. It also contains a lot of vitamins and other substances. For example, pumpkin contains iron in abundance - it is this component that is the main one for the function of hematopoiesis.

It is in the pumpkin that contains vitamin T, which is generally rarely found in nature. This vitamin is not synthesized in the human body, but plays an important role - it helps in blood clotting and the formation of platelets. It can prevent the occurrence and development of diseases such as anemia and hemophilia. Unfortunately, this vitamin is still little studied by scientists, so even the daily norm of this substance in the human body has not yet been determined.

Calcium, magnesium, manganese, phosphorus, fluorine - all this is also contained in the pumpkin. It also has five times more carotene than carrots! It has a beneficial effect on the work of the gastrointestinal tract, helps to digest heavy foods. Supports immunity and has a good effect on vision.

If we talk about millet groats, then it is also very useful. Previously, in Russia it was called "gold grains", not only because it has such a color, but because it contains a lot of useful macro- and microelements that have a beneficial effect on human immunity, and also remove toxins that have accumulated in the body for years.

If you want the dish to retain its beneficial properties as much as possible, use a slow cooker or bake a pumpkin. It is these two ways that help the vitamins to remain in the product, and not come out with water or oil.

Porridge cooked with pumpkin and millet will surely delight everyone with its pleasant taste and aroma. Such a breakfast will fill the body with energy for the whole day, and you can feel cheerful and also be in a good mood.

Just a couple of centuries ago, millet was one of the main dishes of Slavic cuisine. Today, the recipe for millet porridge with pumpkin in milk is used to prepare a delicious and healthy breakfast for children and adults. Below are several options for preparing a dish, from the simplest in terms of ingredients to more multi-component, sweet and rich in flavors.

Classic millet porridge with pumpkin in milk

A nutritious and at the same time tasty breakfast will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly nourishes and gives a lot of useful trace elements to the body, which is especially useful for children.

For 4 servings you will need:

• millet - 1 stack;
• milk - 3 glasses;
• pumpkin - 500 gr;
• sugar - 1 tsp;
• salt - ½ tsp

First you need to prepare the pulp of the pumpkin: peel a small slice of the fruit, cut it into small cubes. Milk should be warmed up in advance, pumpkin slices should be lowered into it and boiled for about ten minutes. Groats cook faster, so we add it to a half-finished pumpkin. Rinse the grits in advance from dust and debris. Simultaneously with the grits, add salt and sugar, mix, reduce the heat and cook under the lid for a third of an hour.

Ready-made millet with pumpkin turns out to be a thick consistency. If you like a thinner porridge, increase the amount of milk you use.

On a note. The smaller the pumpkin is cut, the faster it will boil and become soft.

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate in taste. Even a beginner can handle this dish.

The recipe is the following:

• pumpkin - 40 gr;
• millet - 1 multi-glass;
• medium-fat milk (from 3%) - 4 multi-glasses;
• sugar - 3 table. l.;
• drain. oil - 50 gr;
• salt - ½ tsp;
• cinnamon - on the tip of a knife.

Pumpkin porridge is usually cooked with some kind of cereal. It can be anything: semolina, rice, oatmeal. Each of them is good in its own way. But since ancient times, the favorite dish of our ancestors was pumpkin porridge with millet. There are many original recipes and different ways to prepare it.

Harmony of taste

Choosing the right recipe, any housewife is primarily guided by the tastes and preferences of her household. In addition, pumpkin porridge with millet can be a great fasting food if prepared without milk. There is one amazing recipe. Among the ingredients:

• 0.5 kilograms of pumpkin pulp;
• 200 grams of millet;
• 10 grams of salt;
• 50 grams of sugar;
• two tablespoons of vegetable oil and honey.

It is better to cook such porridge in a pot:

1. Boil ½ liter of water with salt and sugar in a small saucepan or saucepan.
2. Pour millet into a ceramic pot, pour it with the prepared solution, cover tightly with a lid and let stand for a while. This time is required for the cereal to swell a little.
3. In the meantime, cut the pulp of the pumpkin into arbitrary pieces.
4. Heat oil with honey in a frying pan and fry the pumpkin in this mixture until half cooked.
5. Transfer the still hot resulting mass into a pot on top of the swollen millet.
6. Cover it with foil or a lid, and then put in the oven, heated to 130-140 degrees for 40 minutes.

This is very fluffy, soft and quite sweet. Therefore, it is quite possible to serve it as a dessert.

If there is no oven

If there is no oven in the house or it is not working at the moment, do not be upset. Pumpkin porridge with millet is good because it can be perfectly cooked on the stove. Products required:

• pumpkin weighing 1 kilogram;
• half a glass of millet, water and sugar;
• 50 grams of butter.

It is easy to prepare such a dish:

1. Peel the pumpkin and randomly chop the pulp.
2. Put the resulting pieces into a saucepan, and then put it on the stove and turn on a small fire.
3. After 30 minutes, mash the still hot pumpkin into a puree. To do this, you can use a pusher or a mixer.
4. Pour millet on top, cover with a lid, and then put on fire again. Groats will slowly reach readiness, soaking in pumpkin aroma.
5. After 10 minutes, remove the pan from the stove, and again mash the contents into a thick puree, adding oil.

Now you can put fragrant porridge in deep plates and invite everyone to the table.

Pumpkin with dried fruits

Those who like pumpkin porridge with millet can improve the recipe a little. The dish will turn out even tastier if you add raisins to it. In this case, the product set will look like this:

• 0.5 kilograms of pumpkin;
• a glass of millet;
• 0.5 liters of water and milk;
• 50-60 grams of sugar;
• 150 grams of pitted raisins.

The cooking process will be slightly different:

1. Peel the pumpkin, remove the seeds and core, and cut the rest into large pieces. Place the resulting blanks in a saucepan, carefully pour cold water over it, and then put on fire for 20 minutes.
2. After the time has elapsed, drain the water into a separate bowl, and put the boiled pulp aside.
3. Pour washed millet into a clean pan, pour pumpkin broth over it and let it boil for 15 minutes.
4. Add milk and leave the cereal to languish for another 10-12 minutes.
5. At this time, pour raisins for swelling with hot water.
6. In the meantime, mash pumpkin until soft.
7. Remove the pot with the finished porridge from the heat, pour pumpkin, sugar and prepared raisins into it. Mix everything well and let stand a little (about 10-15 minutes).

It turns out a very unusual pumpkin porridge with millet. Its recipe is not only original, but also allows you to cook a dish that is very useful from a medical point of view.

Calorie Control

People who are forced to control their weight dream of finding a product that can be eaten in any quantity without fear of gaining weight. Any specialist can confirm that the ideal option in this case is pumpkin porridge with millet. The calorie content of 100 g of such a product is not more than 95 kcal.

The composition of the low-calorie recipe includes the usual products:

• 300 grams of pumpkin and millet;
• liter of water;
• 75 grams of sugar;
• 20 grams of butter.

It is necessary to cook such porridge correctly:

1. Put the pumpkin pulp, crushed in an arbitrary way, on the bottom of the pan.
2. Pour sugar and well-washed millet on top. Pour the food with water and put on medium heat, after closing the lid. It is better to take a pan with a thick bottom so that the porridge does not burn.
3. 5-6 minutes before the readiness, add the butter and, as soon as it melts, turn off the heat.
4. Mix the contents of the pan, wrap tightly in a blanket and let it brew a little.

Such a dish can be eaten at any time of the day, without fear of getting better.

Lightweight way

Usually, housewives are afraid to cook dishes that include milk. During cooking, it must be monitored very carefully. Otherwise, the mixture may run off or burn. But if there is a slow cooker in the house, then preparing a dish like milk pumpkin porridge with millet is mere trifles. The main thing in this case is to stock up on the necessary products:

• 350 grams of pumpkin pulp;
• 3 glasses of milk;
• 1 glass of millet;
• 5 grams of salt;
• 1.5 tablespoons of sugar;
• 20-30 grams of butter.

The whole process takes place in two stages:

1. Food preparation. Pumpkin should be cut into medium-sized pieces. Millet should be thoroughly washed and poured over with boiling water.
2. Cooking. Put all the products one by one into the bowl, close the multicooker and set the “Milk porridge” mode on it. The device itself will inform you about the readiness of the dish with a signal.

This option is very convenient and simple. And in the conditions of a catastrophic lack of time for any hostess, he is a real find.

For the little ones

Delicious pumpkin porridge with millet is liked not only by adults, but also by children. Mothers try to cook it for their babies as often as possible. It's no secret that pumpkin contains a huge amount of various useful substances that are so important for a growing organism. To prepare a delicious porridge, you will need products:

• a glass of millet;
• 0.5 liters of milk;
• 500 grams of pumpkin;
• some salt and sugar.

The dish must be prepared as follows:

1. Rinse the groats several times under running cold water, simultaneously removing debris that may be in it.
2. Then put the millet in a saucepan and pour water so that it covers the cereal for a couple of centimeters.
3. Put the saucepan on the fire and slowly bring the contents to a boil. Make the flame smaller and cook the millet for 15 minutes.
4. Grind the pumpkin pulp on a coarse grater and add to the grits, brought to half readiness. Mix everything.
5. Add salt and pour everything over with milk. Cook the mixture for 10 minutes with constant stirring.
6. At the very end of the cooking process, add sugar and butter.

Such a delicious porridge will appeal to any kid!