Millet Porridge with Milk, with Pumpkin
by Editorial Staff
Sunny millet porridge with milk and pumpkin – how delicious! Delicious pumpkin porridge with millet and milk – healthy and ideal for breakfast!
Ingredients
Pumpkin – 400 g
Millet – 220 g (1 glass 250 ml)
Water – 500 ml
Milk – 500 ml
Salt – 0.5 teaspoon
Sugar – 1 tablespoon (or to taste)
Butter (for serving) – to taste
Directions
- Peel the pumpkin and cut it into small cubes.
- We wash the millet well so that the water remains clear after washing. Pour boiling water over millet, mix with a spoon, and put it on a sieve.
- Pour the pumpkin with 500 ml (two glasses) of hot water, put on the stove. After boiling, cook over low heat for 7-10 minutes.
- Add millet to the pumpkin. Cook the porridge over medium heat until the water is almost completely boiled away.
- Pour in 500 ml (two glasses) of milk, add salt and sugar.
- Bring to a boil again. We cook the porridge over low heat, it is possible under the lid, just make sure that the milk does not run away, sometimes stirring, for about 10 minutes, until it thickens, but not until the milk boils down completely.
- Then we remove from the heat and let the porridge brew for 10-15 minutes under the lid.
When serving, you can add butter to the porridge! Enjoy your meal! Enjoy cooking!
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