Milk Kissel - lightweight in the preparation of dessert, feederness and calorie content due to the presence of starch and milk. Due to its enveloping properties, Kissel protects the walls of the stomach from damage and improves digestion. Therefore, it is good to use it after sharp main dishes. There is no doubt that the useful substances contained in milk have a beneficial effect on bone tissue. Recommended for children.
Ingredients:
Milk - 1 l;
Sugar - 2 tbsp.;
Starch - 2-5 tbsp.;
Vanillin - 5 g;
Jam, cocoa ground or fresh fruit - to taste.
1
Dissolve the required amount of starch sifted through sieve in 100 ml of milk. For the preparation of drinking milk kisli use 2 tbsp. Starch, for thick consistency - 5 tbsp.
2
Boil 900 ml of milk. Add sugar, stir thoroughly to completely dissolve.
3
Divide to a minimum fire. Slowly thin flowing pour the starch solution in boiled milk, constantly stirring to avoid the formation of lumps. Bring to a boil on slow heat so that Kissel is not burned. When the dairy mass begged, add vanilla sugar, mixing thoroughly. Remove from fire. Kissel is ready.
4
If drinking cysel is cooked, then it is spilled in glasses, cool and served.
5
If the kissel is cooked with a large number of starch, then pour it into the forms, cool and give to thicken. So that milk kissel is well separated from the form, it is necessary to lower this form for 20 seconds in hot water. Gently lay out on the plate.
6
You can decorate and add milk kissel by various options: spray a ready-made meal cocoa powder or lay out the berry jam from above, putting mint leaves or a spoonful of honey.
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