Semolina with milk and cherry jam

Name: Semolina with milk and cherry jam - Saveta F.
Ingredients: 500 ml milk; 50 g semolina; 4 tbsp sugar; 1 tsp vanilla extract; cherry jam

Children - Semolina with milk and cherry jam by Saveta F. - Recipia

Semolina with milk is quick to make and requires few ingredients. The milk is sweetened and flavored with vanilla, then the semolina is gradually added while continuously whisking. In a few minutes, the mixture thickens and can be placed in dishes. Cherry jam is added when serving, to taste. It is important to whisk vigorously from the moment you start adding the semolina. This prevents lumps from forming and the mixture from sticking to the pot. Quick info Total time: not specified in the basic recipe; preparation is short. Preparation time: not specified. Cooking time: until the semolina reaches the consistency of soft polenta. Servings: the resulting amount is divided according to the desired portion; the recipe does not specify an exact number of servings. Difficulty: easy. Recipe type: simple dessert, cooked in a pot. Ingredients 500 ml milk 50 g semolina 4 tablespoons sugar 1 teaspoon vanilla essence Cherry jam, for serving Preparation method 1. Put the milk in a pot and add the sugar and vanilla essence. 2. Bring the milk to a boil. When it is hot, gradually sprinkle in the semolina, not all at once. 3. Whisk vigorously while pouring in the semolina. Continue to whisk during cooking to prevent lumps from forming and to avoid sticking to the pot. 4. Cook until the mixture thickens and reaches the consistency of soft polenta. There is no need to leave it longer once it reaches this texture. 5. Turn off the heat and place the semolina with milk in dishes. 6. Serve it with cherry jam. The amount of jam can be chosen according to how sweet you want the dessert. Whisking is the most important part of this recipe. If the semolina is poured in gradually and the whisk moves without pauses, the mixture remains smooth. If added too quickly, it can clump together, which becomes harder to break apart as it thickens. The final consistency is soft but firm enough to be placed in a dish. The semolina should not be liquid, nor too hard. Once you take it off the heat, it is ready to serve. Why I make the recipe often I love this recipe because it uses common ingredients and is made in one pot. It doesn't have a complicated process, and the flavor can easily be changed by the amount of jam placed on top. Semolina with milk is perfect when you want a simple dessert, without many steps and without extra ingredients. The cherry jam adds the necessary contrast to the sweet and smooth base of milk and semolina. If you prefer a less sweet dessert, you can put less jam on the plate without altering the semolina mixture. Tips Add the semolina gradually while continuously whisking. This is the step that helps achieve a lump-free texture. Do not leave the mixture without stirring after adding the semolina. It thickens quickly, and constant whisking prevents it from sticking to the pot. Turn off the heat when the semolina has the consistency of soft polenta, as indicated in the recipe. If cooked until it becomes very hard, it will not have the same soft texture when served. The cherry jam is added after the semolina has been portioned. This way, everyone can add the desired amount. Substitutions The basic recipe is built around milk, semolina, sugar, vanilla essence, and cherry jam. The source does not specify substitutions for these ingredients, so to maintain the taste and texture of the recipe, it is advisable to use the specified quantities. If you choose another jam, it is no longer the cherry jam version from the original recipe. For the version presented here, use cherry jam when serving. Variations You can vary only the amount of jam placed on top, according to preference. The base remains the same: milk sweetened with sugar and flavored with vanilla, in which the semolina is cooked. For a different serving, you can place the jam on one side of the plate instead of mixing it with all the semolina. This way, the dessert remains white, and the jam can be combined gradually with each bite. Another simple variation is to divide the semolina into several plates and put different amounts of jam. The recipe does not establish an exact measure for the cherry jam, so this element remains at the choice of the person serving the dessert. Serving ideas Semolina with milk is served directly in a dish, with cherry jam on top or alongside. It is sufficient to portion it after it has been taken off the heat. If preparing for multiple people, you can place the jam separately so that everyone can choose their amount. This way, the semolina base remains the same for all, but the dessert can be sweeter or less sweet when served. Frequently asked questions 1. How do I prevent lumps in the semolina with milk? Add the semolina gradually, sprinkling it over the hot milk, and whisk vigorously. Do not pour all the amount at once and do not interrupt whisking while adding. 2. When is the semolina with milk ready? It is ready when it reaches the consistency of soft polenta. At that point, turn off the heat and place the mixture in dishes. 3. How much cherry jam should be added? The recipe does not specify an exact amount. The jam is added when serving, to taste. You can start with a small amount and add more if needed. 4. Can I put the jam directly in the pot with the semolina? The recipe indicates serving in a dish, with cherry jam. It is more practical to add it after portioning the semolina, as you can more easily control the amount. 5. What do I do if the semolina has become too hard? The recipe indicates turning off the heat when the texture is that of soft polenta. If left to cook longer, it can become denser. To maintain the result of this recipe, turn off the heat as soon as it reaches the mentioned consistency. Nutritional values The values below are estimates for the entire amount of semolina with milk, without cherry jam. The calculation assumes regular milk and cannot be exact without information about the type of milk or the amount of jam used. For the entire recipe, the estimate is about 750-850 kcal, depending on the milk. The composition may contain approximately 30-35 g of protein, 25-35 g of fat, and 100-115 g of carbohydrates, of which some come from the added sugar. The cherry jam adds calories and carbohydrates depending on the amount used. Since the recipe does not mention an exact measure for the jam or the number of servings, the nutritional values per serving cannot be calculated accurately. For an individual estimate, the total value must be divided by the number of servings and the amount of jam added to each plate. Storage and reheating The recipe is simple and can be served immediately after preparation. If leftovers remain, store the semolina with milk in the refrigerator, in a covered container. Over time, the mixture will thicken compared to when it was taken off the heat. When serving, the texture will not be exactly the same as when freshly made, so it is better to prepare the necessary amount and consume it as soon as possible. The cherry jam is added separately, in the dish, not in the container where you store the semolina.

Semolina with milk and cherry jam

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