Somehow a piece of my favorite butternut pumpkin remained in my fridge, I still couldn't think of where to attach it. I looked on the Internet and found a very attractive and very simple recipe for making manna with pumpkin in lemon syrup. And, interestingly, it does not include flour, eggs or butter. This manna is somewhat reminiscent of oriental sweetness with a pronounced lemon flavor, but in fact it is a wet cake, quite dense in consistency.

We liked the pumpkin manna, very unusual pastries. I've baked it more than once, slightly changed the proportions to my liking, and now I decided to offer this recipe to you, dear readers.

Ingredients:

for the test:

• 250 g peeled pumpkin
• 1.5 cups semolina
• 1.5 tsp baking powder
• 1 glass of kefir
• large lemon zest
• 0.5 cups sugar
• a pinch of vanillin
• a pinch of salt

for syrup:

• 0.5 cups of water
• 3/4 cup sugar
• a pinch of vanillin
• juice of 1 large lemon

I take lemon weighing at least 180-200 g.

Preparation:

If your oven heats up slowly, then first turn it on, it should heat up to a temperature of 170-180 degrees.
Rub the pumpkin on a fine grater. By volume, it should be about 2 glasses, but you do not need to fill it tightly. I somehow weighed the contents of these two glasses, it turned out to be about 250 g.

Also rub the lemon zest (top yellow layer) on a fine grater.

In a large cup, combine pumpkin, lemon zest, semolina, baking powder, vanillin, sugar, salt and kefir.

Mix quickly and get this dough:

In terms of density, it turns out to be about the same as for pancakes, maybe a little thicker. Let it stand for about five minutes, but for now grease a suitable form with butter. I bake a pumpkin manna in a muffin pan, this shape is just perfect. In any case, the shape should be small, otherwise the manna will turn out to be very thin.

If the mold is not non-stick, you can additionally sprinkle it with a thin layer of semolina over the butter.
We spread the dough into a mold and level it with a spatula.

We put the form with the dough in the oven, heated to 170-180 degrees, and bake for 40-45 minutes until an even golden color.
While the manna with pumpkin is baking, prepare lemon syrup for impregnation. First, squeeze the juice out of the lemon. It turns out 1 / 3-1 / 4 glass of juice, depending on the size of the lemon and its juiciness.

In a small saucepan, combine water, lemon juice, sugar and vanillin. Bring to a boil and boil for 2-3 minutes, removing the foam. Then remove from heat and cool.

Pour the finished hot manna with syrup. It is completely absorbed quickly enough.

We transfer the cooled manna to a dish and decorate with coconut chips or confectionery sprinkles.

The pumpkin flavor is not felt at all in this dessert. If a person does not know that the manna is prepared with pumpkin, he is unlikely to guess about it, he would rather think that an orange has been added. And I repeat that the consistency of the manna turns out to be dense and moist.

Recipe for making manna with pumpkin on kefir. Today we have a very interesting and simple type of baking - manna with raw pumpkin on kefir, with the addition of lemon and aromatic spices. According to our recipe, pumpkin manna is baked in the oven, but it can also be cooked in a slow cooker. You can bake manna in any convenient form, this kind of baking does not have any traditional type - in this recipe, the pie is baked in a round split form.

If you don't like the suggested flavorings, you can always change something, for example, replace lemon with orange, and add ground cloves or cardamom instead of nutmeg and cinnamon. By the way, I want to draw your attention to, in which you can add ready-made pumpkin puree - a photo of baking is attached.

Required Ingredients:

• 1 glass of semolina;
• 250 g pumpkin (raw);
• 1/2 teaspoon of cinnamon + 1/2 teaspoon of nutmeg;
• 1 cup of sugar;
• 1 lemon;
• 1.5 cups flour;
• 400 ml. kefir (curdled milk, natural yogurt);
• 1.5 tsp baking powder + a pinch of baking soda;
• 2 eggs;
• a pinch of salt;
• 3 tbsp. tablespoons of vegetable oil.

How to cook:

Put in a deep bowl: a glass of sugar, a glass of semolina, a glass of thick kefir or yogurt, break a couple of eggs.
Stir the mass with a whisk until smooth, pour in three tablespoons of vegetable oil. Then you need to let the semolina swell - just leave the bowl with semolina on the kitchen table at room temperature for 30-40 minutes.
While the semolina swells, prepare the rest of the ingredients. Since pumpkin in baked goods does not give a particularly pronounced taste and aroma, so you can add lemon (orange) to the manna. Using a sharp grater, remove the zest from the lemon and squeeze a tablespoon of juice. Set aside.
Peel the pumpkin, grate the juicy pulp (without fibers) on a grater for Korean salads or on a simple coarse grater. Set aside.
In a separate bowl, sift dry foods together: flour, baking soda, baking powder, salt, ground cinnamon and nutmeg (optional).
Preheat the oven to 170 - 180 degrees and prepare the dishes for baking. I have a split form 24 cm in diameter. Cut parchment to the bottom of the mold, brush it with vegetable oil. It is also advisable to grease the walls with oil.
After the time has elapsed, add grated pumpkin, lemon juice and zest to a bowl with semolina and kefir.
Stir and add the dry mixture in small portions to the dough. Stir the dough until smooth.

The finished dough should have the consistency of sour cream - not runny and not too thick. It so happens that the dough turns out to be too thick, then you can add a spoonful of kefir or water to it. If it seems to you that your dough is thin, then you can add a spoonful of flour, but do not overdo it, during the baking process the semolina will still swell.
Gently transfer the semolina dough into the prepared bowl.
Mannik from raw pumpkin is baked in time much more than with ready-made pumpkin puree, and about two times. So that the baking does not burn out during this time, the form must be completely wrapped in foil. Put the prepared form in a preheated oven for 1 hour and 20 minutes. About 10 minutes before the end of cooking, you need to open the top of the pie so that the manna from above is browned and does not look boiled.
Cool the baked manna gradually and remove from the mold.
Turn upside down, carefully remove the parchment and leave to cool.
Mannik with raw pumpkin on kefir is ready. We have got an unusually fragrant and very delicate manna, serve it with hot tea or cocoa. Before serving, you can sprinkle the cake with powdered sugar - this will give it a more elegant and appetizing look.

It is worth making a manna with pumpkin only because this pie is unusual, original and delicious. It differs from all other recipes in that immediately after baking, while still hot, it is poured with lemon syrup. When it cools down, the taste will be somewhat reminiscent of the famous oriental pies: tender, aromatic, juicy, with spicy notes, and there is not even a hint of the presence of semolina or pumpkin in the composition. This technique can be used in any recipe for kefir manna.

The pumpkin is added raw to the dough. To avoid the characteristic aftertaste in the finished baked goods, you need to add either lemon zest or spices to the dough. Choose what you like. I don't like zest, so I added ground cinnamon and a pinch of cardamom with nutmeg.

Mannik with pumpkin, recipe with photo:

• Semolina - 1 glass;
• peeled pumpkin - 250 g;
• cinnamon - 1 tsp;
• cardamom - a pinch;
• ground nutmeg - a pinch;
• sugar - 2 cups (1 for dough, 1 for syrup);
• lemon - 1 pc (or lemon juice - 5 tbsp. l);
• flour - 2 cups;
• thick kefir - 1 glass;
• baking powder - 2 tsp. with a low slide;
• water - 150 ml;
• refined sunflower oil - 50 ml;
• eggs - 2 pcs.

How to cook pumpkin manna, a step-by-step recipe with a photo:

I warmed up the kefir quite a bit so that the semolina swells faster. There was no time to wait, and so you can use the cold one. She fell asleep with semolina, mixed it, let it stand for 30 minutes.

The groats absorbed kefir in half an hour, swelled up, and a mass similar in density to semolina porridge turned out. Advice: do not pour dry semolina into the dough, during baking it will not have time to soften and the manna with pumpkin will not turn out very successful, the grains will crunch on your teeth.

She beat the eggs with sugar gradually: first, one egg and half a glass of sugar, then she beat in the second, gradually added the remaining sugar (you just need a glass).

Grated pumpkin on a coarse grater. It is imperative to squeeze the juicy grated pulp from the juice, then add to the dough.

Mixed, added sifted wheat flour (first 1.5 cups), cinnamon, cardamom, nutmeg and baking powder. When stirring, it turned out to be a liquid mass, I added another half a glass of flour.

The detachable form must be lined with baking paper or put on a foil (baking sheet), otherwise the dough will flow out. I poured the manna dough into a mold, put it in a hot oven.

The manna is baked in the oven for a long time, 50-60 minutes, the temperature is 180 degrees. I do not do the above, the dough is wet because of the pumpkin, it needs to rise and bake gradually. A match (splinter, skewer) comes out dry from a baked pie. I leave the hot pumpkin manna in the mold, often pricking it with a skewer. Pour in hot lemon syrup. Leave it to cool completely (to room temperature). The syrup is prepared as follows: bring water and sugar to a boil, pour in lemon juice (to taste, so that there is a rich sweet and sour taste in the impregnation), boil for five minutes.

I take off the uniform, by this time all the syrup will be absorbed. Cut into pieces. For more resemblance to oriental sweets and desserts, I sprinkle the manna with pumpkin with coconut or crushed nuts.

I tried several recipes for this pie, in each of them something did not suit, and this one so tasted that I cook it all pumpkin season. I hope that you will also like the pumpkin manna on kefir and will add to the treasury of your favorite recipes!

Mannik is a very popular dessert. Moreover, the classic recipe can be varied according to your taste and depending on the availability of certain ingredients at hand. For example, autumn is a great time to cook a manna with pumpkin. We will consider the recipes for these pastries today.

Using kefir and lemon filling

First, consider a very tasty and original recipe. Mannik with pumpkin on kefir is prepared with lemon juice filling. This makes the baked goods look like a muffin slightly damp inside. At the same time, for sure it will appeal to those who do not really like semolina or pumpkin. Therefore, do not deny yourself and your household in pleasure and prepare such a delicacy.

Ingredients

To prepare this dish, we need products from the following list: pumpkin - a piece weighing about 300 grams, a glass of semolina, two eggs, sugar - 1 glass for dough and 3 large spoons for syrup, kefir and flour - one glass each, 100 g of butter butter, vanillin and baking powder - one sachet, lemon - 1 pc. We also need some powdered sugar for sprinkling the finished culinary product and vegetable oil to lubricate the mold in which we will bake the manna. As for the butter, take it out of the refrigerator beforehand so that it is soft by the time you start cooking.

How to cook manna with pumpkin?

First of all, even before kneading the dough, you should soak semolina in kefir so that it swells. This will take about half an hour. While you can do the pumpkin. Peel off the vegetable and remove the seeds. Grind the pumpkin pulp with a grater.

We also need a lemon, and the whole one. First, rub the zest on a grater. Then we cut the citrus, squeeze the juice out of it and filter it.

Before preparing the dough, it makes sense to turn on the oven so that it warms up thoroughly. We set the temperature at around 180-200 degrees.

Let's take a dough. Rub butter with sugar and vanilla. It is more convenient to do this with a spoon. Then we break the eggs into this mass and mix. Add swollen semolina and kefir. Stir until smooth.

Now put pumpkin and lemon zest into this mass. We mix. At the last stage, add flour and baking powder, and then knead the dough.

It is best to bake manna with pumpkin on kefir in the form of a small diameter. The fact is that the culinary product does not rise much in the oven. And thanks to this shape, it will not look flat. However, this is not required. Many housewives recommend using a split mold with a diameter of about 20 centimeters. It will be convenient to get ready-made pastries from it.

So, grease our mold with butter and put the dough into it. We send the future pumpkin manna to the preheated oven. The baking time can vary from 40 to 55 minutes. When the crust and edges of the cake are nicely browned, you can take it out of the oven.

Now let's get to the syrup. Add water to lemon juice to make 100 ml. We add three tablespoons of sugar and put on fire. After boiling, the mass should be cooked for about five minutes, stirring constantly. Pour the manna with hot syrup without removing it from the mold. Now all that remains is to sprinkle it with powdered sugar.

Mannik with pumpkin, the recipe for which we have just considered, can be eaten both hot and cold. You can also slightly diversify this dessert by adding raisins, nuts, candied fruits to the dough. On top, you can sprinkle it not with powdered sugar, but, for example, with coconut.

Pumpkin manna on milk

We suggest considering another option for making a delicious dessert. Mannik with pumpkin in milk turns out to be very tender and literally melts in your mouth.

Products

These baked goods require the simplest foods found in any home. So, we need semolina, flour, sugar and milk - all one glass each, three eggs, pumpkin pulp - 100 grams, a bag of baking powder for dough, 80 ml of vegetable and 20 grams of butter, a whisper of salt. If you wish, you can diversify the taste of the dessert. So, if you add another bag of vanillin to the ingredients, then the cake will become very fragrant. Two tablespoons of cocoa will add a chocolatey flavor to the baked goods, and coconut oil will add flavor to the culinary product.

Instructions

First, beat eggs with sugar. This can be done both with a whisk and with a mixer. Add vegetable oil and mix until smooth.

We heat the milk. It should be hot enough to melt the butter. It should not be boiled. Add semolina and egg-sugar mixture to the milk. We leave in this form for half an hour so that the cereal swells.

After that, separately mix the flour with baking powder and add to the milk mass. Grind the pumpkin in a blender or on a grater. Add to the rest of the products and knead the dough.

Grease the dish in which we will bake the dessert. Pour the dough into it and send it to the oven. Mannik with pumpkin in milk will be baked for about forty minutes. The finished dessert will only have to be sprinkled with powdered sugar or pour over with sugar syrup. Bon Appetit!

Pumpkin manna in a slow cooker

As you can see from the previous recipes, cooking such a dessert in the oven is not at all difficult. It will be even easier to do this if you have a multicooker. We will cook the pie from the following ingredients: semolina and sugar - 1 cup each, four eggs, a pound of cottage cheese, a 100-gram piece of pumpkin (pulp), a bag of baking powder for the dough and five tablespoons of sour cream (you can use any fat content).

Cooking method

We mix semolina, sour cream and cottage cheese. This can be done using a blender. Beat eggs with sugar separately. We add them to the curd mass. Grind the pumpkin and add it to the rest of the ingredients. Add baking powder and knead the dough.

Grease the multicooker bowl with butter or margarine. Fill in the dough. Mannik with pumpkin in a multicooker will cook for 60 minutes in baking mode. Keep in mind that when you take the cake out of the bowl, it will settle a little, but it will still be quite fluffy and airy.

Egg-free manna recipe

This cinnamon and pumpkin flavored pie turns out to be simply gorgeous. It will surely appeal to both you and your household.

We will prepare the dough from the following products: two glasses of grated pumpkin pulp, 1.5 glasses of semolina, a glass of kefir, half a glass of sugar and half a teaspoon of soda. To soak the cake, we use a syrup based on 100 ml of pumpkin juice, 5 large tablespoons of sugar, 0.5 tablespoon of lemon juice, a pinch of cinnamon.

Grind the pumpkin on a grater and squeeze the juice. Combine all the ingredients for the dough and mix. We place the finished mass in a baking dish and send it to a preheated oven. The culinary product will be baked for about 30-40 minutes.

At this time, you can do the syrup. Combine all ingredients in a saucepan or small saucepan and bring to a boil. Pour hot manna with syrup, it will be perfectly absorbed, and the dessert will become tender and very tasty. Bon Appetit!

The first association that arises when mentioning semolina– this is a kindergarten. Semolina is one of the first dishes we get to know in childhood. And even then we understand whether we like her or not. There is also no definite answer to how useful it is.

And in order to make the semolina more useful, they began to add various components to it and cook not only porridge, but also pies, casseroles, puddings and much more.

A striking representative of this category is the manna. This is a pie in which semolina is placed instead of flour. He is liked even by those who, in childhood, could not stand semolina porridge. My mom often cooked a manna with pumpkin. Everyone liked this very bright and tasty dessert and disappeared in a matter of minutes. The recipe is pretty simple and easy to prepare.

Manna recipe for kefir with pumpkin

Kitchen appliances and utensils: grater; knife; board; a bowl; form for cooking; scapula; oven.

Ingredients

How to choose the right ingredients

• Semolina can be bought by weight or packaged in packs. By weight, of course, it is cheaper, and you can take as much as you need. But don't be in a hurry. Open groats absorb a lot of moisture and foreign odors. Such a product can quickly deteriorate, and the finished dish– unpleasant to surprise.

Did you know? Semolina is of three grades: M - soft wheat; T - durum groats; MT - groats from a mixture of wheat varieties.

• Then the solution may seem obvious - these are cereals in packs. And there are some nuances here. The fact is that a cereal moth can start even in a packed product. Look carefully for lumps and other debris inside. This often happens with stale packages. Pay attention to the production date.
• Choose a pumpkin to your liking. Large-fruited or nutmeg, it does not matter. The main thing is that it is fresh and without signs of rot.

Step by step cooking

1. We rub a piece of pumpkin on a fine grater.
2. Add kefir, a third of sugar, semolina and baking powder in a deep bowl to the pumpkin.
   
   
3. Rub the zest of one lemon directly into a bowl.
   
   
4. Mix the dough well.
   
   
5. Grease the form with oil. It is better to take a form of glass or cover the bottom tightly in a split form.
   
   
6. We spread the dough and smooth it out gently.
   
7. We send the manna to the oven for 40-45 minutes at 180 degrees.
8. In the meantime, we are preparing the impregnation syrup. In a small saucepan, mix water and sugar. We put on fire.
   
   
9. Squeeze the juice out of the lemon. We filter. Add to syrup.
   
   
10. Bring the syrup to a boil and boil for 3 minutes.
    
    
11. We take out the manna from the oven and pour over the syrup. We leave for a couple of minutes.
    
    

When all the syrup has been absorbed – dessert is ready.

Doctors are still arguing about the benefits of semolina. It is known to contain vitamins, as well as trace elements: potassium, phosphorus and zinc. But this is a very high-calorie product: 100 Kcal per 100 g of product. And if you take into account the different additives, such as milk and sugar, then even more.

Video recipe for mannik with pumpkin in sour milk

How to make such a cake is shown in this video. Take a look and you will see that it is really easy and simple.

• I hope you enjoy the pumpkin manna and pamper your loved ones with it. By the way, pumpkin is not only a very healthy product, but also gives this cake a delicious color. A variety of dishes are prepared from it. Everyone knows porridge, but who tried it?
• Try to bake it and surprise your guests.
• Or, if you want the bright pieces to be visible, do. It turns out to be unusually lush and bright. Bake, take this easy snack with you on the go. The kids will love it for sure. It can be made in various shapes. This will be not only useful, but also an interesting delicacy.

Ingredient options

To make the manna tastier, you can add whatever you like: raisins, dried apricots, prunes, apples, pears. This will make the taste even richer. You can also add chocolate or cocoa, condensed milk or bananas. But remember: if you do not want the finished manna to be too sweet, put less sugar in the dough.

What to serve with

• Such a manna will be an excellent breakfast and will fill you with energy for a long time. Or it can be prepared for an afternoon snack. Mannik according to this recipe can be both a dessert and a light snack when you need to run somewhere.
• Serve this cake with tea or with a cup of cappuccino. You can also sprinkle it with your favorite jam. It will be delicious.
  There are many auxiliary appliances in the kitchen today.
• Use a multicooker to make a pumpkin manna. It is very convenient to pour syrup on the cake in the multicooker bowl.

Mannik with pumpkin on kefir in a slow cooker

Cooking time: 2-2.5 hours.
Servings: 9.
Kitchen tools: peeler; grater; deep bowl; corolla; multicooker.