Cooking

Kissel is a primordially Russian drink that is known and loved in many countries. Scandinavians make it with rhubarb and serve it with whipped cream. The Germans add cinnamon and cloves to it, the French add a pinch of vanilla, and the Finns add wild berries. But nowhere else is there such a variety of flavor combinations as in Russia. We present to your attention several popular recipes that you can easily prepare at home.

Strength in cereals

What is jelly made of? In Russia, it was cooked from oats, wheat and rye, and was brought to readiness by fermentation, as a result of which a characteristic rich sourness appeared. Hence, in fact, the name arose. For sweetness, honey, berries or sweet dried fruits were added to the drink. However, due to its thick, viscous consistency, it was originally considered a dish, moreover, quite satisfying. The peasants, having a hearty breakfast with them, went to work in the field - that was enough until lunchtime. We offer you to try a modern version of cereal jelly made from oatmeal.

Ingredients:

• water - 1 liter
• oatmeal - 400 g
• rye bread - 20 g
• coarse salt - 0.5 tsp.

Put a piece of bread in a clean three-liter jar and pour the oatmeal. Only those that need to be boiled will do. Fill everything with cold boiled water, close the lid tightly and put in a dark place without drafts for about 24-48 hours. It all depends on the room temperature. The main sign that the time has come is a thin layer of foam on the surface.

We take out a piece of bread, mix well the fermented mass and filter through two layers of cheesecloth into a clean saucepan. The consistency of the resulting mass should resemble cream. If it turns out to be thicker, pour in some boiled water.

Now we put the pan on the fire, put the salt and bring to a boil, stirring constantly with a wooden spatula. We reduce the heat to a minimum and simmer until the mass finally thickens. That's all - real oatmeal jelly is ready!

Milk rivers

Another popular type of jelly is. For density, starch is added to it. It can be potato, corn, or rice. Experienced housewives recommend using cornstarch for dairy recipes, as it softens the drink and enhances the creamy notes. For berry and fruit variations, they advise taking potato starch. Milk is best chosen with an average fat content of 2.5 to 3.2%.

Ingredients:

• milk - 600 ml
• potato starch - 2-3 tbsp. l.
• sugar - 3 tbsp. l.
• vanilla sugar - 1 tsp

The exact amount of starch is always determined individually - depending on the desired thickness of the drink. To do this, carefully dilute the starch in a glass of cold milk so that not a single lump remains.

Smoothly bring the rest of the milk to a boil in a small saucepan, add regular and vanilla sugar. Then pour in the milk with the starch dissolved in it in a thin stream, stirring constantly with a wooden spatula. Bring the drink to a boil again, not forgetting to stir, and keep it on fire for a couple of minutes.

This is a basic recipe and you can add whatever your heart desires if you like. For example, puree from fresh berries or fruits, jam or jam, dry cocoa or melted chocolate.

Raspberry delight

What to cook jelly from so that children like it? Of course, from fresh berries. A combination of raspberries and mint is just right. This is not only delicious, but also very healthy. Such a drink will charge the child's body with vitamins and minerals, strengthen the immune system for a successful start of the school year. And it also tones up the body and raises the mood with its one look.

Ingredients:

• raspberries - 400 g
• sugar - 200 g
• potato starch - 4 tbsp. l.
• mint - 2 sprigs

In a small saucepan, pour the washed raspberries with filtered water. Bring the berries to a boil, add sugar and mint, cook for 5 minutes to completely dissolve the sugar. Then we filter the broth into another pan, and rub the berry mass through a sieve. We send the pitted raspberry puree next.

Bring the berry mass to a boil again. Dissolve starch in 50 ml of cold water and pour into a saucepan. Stirring raspberry jelly constantly, cook it over low heat until it is completely thickened. Serve in pretty mugs or bowls with fresh berries.

Sea buckthorn immunity

You can take any berries - that's what the jelly is good for. Sea buckthorn is no exception. It helps to quickly restore strength, has a beneficial effect on the liver, improves metabolism and nourishes the heart. Sea buckthorn juice is recommended for vitamin deficiency. And if you add it to jelly, you get a tasty and healthy medicine for colds. In addition, it is useful for gastritis and peptic ulcer disease, both for treatment and prevention.

Ingredients:

• sea ​​buckthorn - 500 g
• water - 1.5 liters + 70 ml for starch
• sugar - 500 g

If you are using fresh sea buckthorn, it is important to carefully remove all leaves and cuttings. After that, we wash and dry the berries. We transfer them to a saucepan and sprinkle with sugar. You may need it more or less - it all depends on how sour the berry you got.

We put the saucepan on the stove, bring to a boil and cook for 10-12 minutes. As soon as the broth has acquired a rich yellow color, remove it from the stove and knead the berries well with a mashed potatoes. We pass the resulting mass through a fine sieve. We remove the cake, and put the compote on a slow fire. We dissolve the starch in a small amount of water and gradually add it to the compote. We keep the jelly on the fire for another minute, not allowing it to boil, and immediately remove it from the stove. Let it cool down a bit and you can treat yourself to it.

Currant recharging of immunity

We continue to study. Currant kissel (color does not matter) is considered one of the most useful. All thanks to the healing properties of the berry itself. In addition to the fact that it contains a record amount of vitamin C, it slows down the development of age-related heart and brain diseases, and maintains normal women's health. With regular use, currants improve digestion and kidney function. Kissel from this berry has absorbed all the valuable properties.

Ingredients:

• black and red currants - 250 g
• water - 1 liter + 50 ml for starch
• potato starch - 5 tbsp. l.
• sugar - 5 tbsp. l.

We sort out fresh berries, remove the smallest fragments of twigs and cuttings, rinse in water. Fill them with sugar in a saucepan, bring to a boil and cook for 5 minutes. Then we knead the swollen berries with a crush and filter the broth through a sieve. We will not need the remaining cake.

Bring the compote to a boil over low heat again. Dissolve starch in cold water and slowly pour into a saucepan. We wait until the drink starts to boil again, and immediately turn off the flame. Here we have such a currant jelly.

Blueberry therapy

Next on our list is blueberry jelly. Why such a drink is useful, you yourself will answer without difficulty. This is the first aid to eyes weakened by constant stress. But not only. Currants are considered to be a powerful natural antibiotic that relieves coughs and sore throats. It strengthens the immune system and helps to cope with mental stress. And also the juice of these berries is effective for problems with the pancreas.

Ingredients:

• blueberries - 200 g
• water - 1 liter + 50 ml for starch
• sugar - 4-5 tbsp. l.
• citric acid - a pinch
• starch - 5 tbsp. l.

We wash the blueberries in warm water, put them in a saucepan, fill them with cold water and put on medium heat. Add sugar and citric acid, dissolve them completely, bring to a boil and immediately remove from the stove. Strain the broth, puree the berries in a blender and return them back.

Now the pulp currant compote should simmer for 10 minutes. Then we introduce the starch diluted in water and after the next boil we remove the pan. Let the currant jelly brew and pour into circles rather.

Cook the jelly for 1-25 minutes, depending on the berries or fruits used in the jelly. Cook the kissel in a slow cooker on the "steaming" mode for 15 minutes and leave for 40 minutes without opening the slow cooker. Dilute the kissel from the pack with cold water, put on fire and bring to a boil.

How to cook jelly from a pack

Products
Kissel - briquette 250 grams
Boiled cold water - 1 glass
Running water - 1 liter

How to cook jelly from a pack
1. Put a pack of dry jelly (250 grams) into a deep plate, pour cold boiled water (half a glass is enough) and stir the powder with a spoon with quick movements. Stir very carefully so that lumps do not form in the jelly.
2. Pour a liter of cold water into a small saucepan, place on the stove and let it boil.
3. Stir the diluted concentrate in a bowl and gently pour it into a saucepan. Continuing to stir with a spoon or wooden spatula, bring the drink to a boil.
4. Remove the kissel from heat and cool quickly. The finished thickened drink can be poured into glasses with a ladle and served.

How to cook jelly from powder

Products
Powdered jelly package - 25 grams
Water - 1 cup (250 ml)

How to cook jelly from powder
1. Tear the bag, pour all the jelly into the mug.
2. In a kettle, bring water to a boil, then cool slightly.
3. Pour hot boiled water into a mug.

Advice: for a large mug, it would be better to take 2 sachets.

How to cook jelly from jam with starch

Products
Jam - 6 tablespoons
Water - 1 liter
Citric acid - 1 pinch
Sugar - 3 tablespoons

How to cook jelly from jam
Pour water into a saucepan, put on fire. When the water warms up, put the jam, cook for 5 minutes. Strain the mixture through a sieve, return to the saucepan, add sugar, citric acid and mix thoroughly. Dissolve the starch in water and pour in a thin stream into a saucepan with jelly. Put the saucepan on the fire and bring the jelly to a boil. Your jam jelly is cooked!

How to cook jelly from berries with starch

Products
Berries (300 grams fresh or 500 grams frozen)
Water - 1 liter
Sugar - 3 tablespoons
Starch (for liquid jelly - 2 heaped teaspoons per 1 liter of water, for medium jelly - 2.5 heaped teaspoons, for thick jelly - 4 heaped spoons)

How to cook jelly from berries
Squeeze the berries, if fresh. If defrosted, defrost. Rub the berries through a sieve, put the berry juice in a cold place. Put the berry pulp in a saucepan, add water, put on fire, bring to a boil and cook for 1 minute. Strain the pomace, return the broth to the pan and over the fire, add sugar, pour in a thin stream of starch diluted in cold water, bring to a boil, pour in berry juice and turn off the heat under the jelly.

How to cook milk jelly

Products
Cow's milk - 6 glasses
Fruit syrup - 5 tablespoons
Starch - 4.5 tablespoons
Granulated sugar - 4.5 tablespoons
Vanilla powder - 1 pinch
Ground cinnamon - 1 pinch

How to cook jelly with milk
1. Pour 6 cups of cow's milk into an aluminum or enamel pot and put on moderate heat.
2. As soon as the milk starts to boil, move the pan to the switched off burner. Add 4.5 tablespoons of sugar to hot milk and stir it with a spoon until it is completely dissolved.
3. Scoop half a cup of milk from a saucepan, add 4.5 tablespoons of starch to the cup and stir quickly.
4. Pour the diluted starch back into the pot, add 5 tablespoons of any fruit syrup and stir.
5. Put the milk jelly again on medium heat, let it boil, then reduce the gas and cook for another 4 minutes.
6. As soon as the jelly boils, remove the pan from the heat, add a pinch of vanilla powder and stir.
7. Cool the finished drink a little and pour chilled into glasses. If desired, for a special taste and aroma, you can sprinkle the jelly with cinnamon or decorate with a sprig of mint.

Reading time - 4 minutes.

Kissel is one of the drinks (or dishes) that we love since childhood. In this article, you will learn recipes for how to cook jelly. There are many different recipes, but before you get to know them, it will be good to know a little about the history of this drink.

Kissel is known to be one of the traditional Russian dishes. It got its name from the word "sour", since in the old days its density was achieved not with the help of starch, but with the help of fermented decoctions of cereals. Now jelly is cooked from a variety of ingredients, even from powder.

How to cook jelly correctly: density

Starch, before adding, is diluted in a cold liquid - in water, milk or syrup.

• To prepare thick jelly, you will need 70-80 grams of starch per 1 liter of liquid,
• for more liquid jelly - 40-45 grams,
• for very liquid - 30-35 grams.

In other words, for thick jelly for 1 liter of liquid, 3 tablespoons of starch are taken, for medium density - 2 tablespoons, for more liquid jelly - 1 tablespoon with top. To make jelly from fruits and berries tastier and brighter, a little (0.1-0.3 g per serving) of citric acid, previously diluted in cold water, is added to it.

How to cook jelly from berries

You can use any berries of your choice, including frozen ones. We will consider recipes from the most popular berries, which, especially in the season, are present in abundance - strawberries, blueberries, raspberries, black and red currants, etc. In addition to berries, you will need:

• Starch (the thicker the jelly you want to get, the more starch you need to use),
• 3-4 glasses of water
• Take sugar to taste.

Stages of jelly preparation

1. Before cooking, make mashed potatoes from the berries, having previously cleaned and washed them,
2. Pour 3 cups of water into a saucepan, add sugar to it (to taste), stir. Bring the mixture to a boil
3. Take the right amount of starch (you can read about its proportions above) and pour a glass of cold water. Stir and pour into the cooking jelly,
4. Bring to a boil again and add the berry puree,
5. Kissel is ready!

How to cook cranberry jelly

The recipe for jelly from this northern berry is somewhat different from the rest.

You will need:

• glasses of cranberries,
• 4 glasses of water
• 3 tbsp. spoons of potatoes. starch
• 3/4 cup sugar

From the washed and sorted out cranberries, you need to squeeze out the juice and put it in the refrigerator in a sealed container. Pour the remaining mass from the berries with three glasses of hot water, boil and strain. Next, add sugar to the broth, and when everything starts to boil, pour in the starch, previously diluted in a glass of cold water. Bring to a boil again and add cranberry juice.

When serving, so as not to form a film, sprinkle the jelly with sugar. The peculiarity of this jelly is that it cannot be boiled in an aluminum dish, otherwise it will turn blue.

Kissel from jam

You should not think about how to cook jam jelly. It tastes good from anything - don't be afraid to experiment!

You will need:

• 2/3 cup jam
• 3-4 glasses of water
• 1-2 tbsp. tablespoons of sugar
• 2 tbsp. tablespoons of potato starch,
• ? tsp citric acid.

Dissolve the jam in warm water and bring to a boil, then strain the mixture. Add sugar and citric acid to the resulting puree and return to the pan, bringing to a boil again. While the liquid is boiling, dissolve the starch in an incomplete glass of cold boiled water, and then pour it into the main mixture. Stir everything, cook for five minutes without boiling. Turn off.

How to cook oatmeal jelly

You will need:

• 60 gr. cereals (preferably "Hercules"),
• 250 ml of water,
• 200 ml. milk,
• butter,
• sugar, salt.

Pour warm water over the oatmeal and leave in a warm place for 12 hours. Then strain and squeeze. Add sugar to taste and a little salt to the liquid. Cook until the consistency of a thick jelly, while stirring constantly. Before serving, it is better to cool the jelly and add a little oil. Oatmeal jelly is good to serve with milk. You can also put the jelly in the refrigerator, and after hardening, cut and serve in portions.

How to cook jelly from powder

This method is suitable to become relevant when there are no fresh berries yet, and it is a pity to spend the jam. Well, or you just don't really want to mess around at the stove.

• You will need: ready-made jelly concentrate and water.

Dissolve the powder in 1/2 glass of cold water, while stirring thoroughly so that no lumps form. Boil water. Pour the diluted mixture into boiling water in a thin stream and cook until your jelly boils. Do not forget to stir the jelly, otherwise lumps may form. Kissel has many beneficial properties not only for an adult, but also for a child. But you need to know how to cook jelly for a child correctly. Kissel, like any dishes, must be prepared only from those berries to which the child is definitely not allergic. Also, the child may be allergic to purchased starch, so it is better to cook it yourself. Do not get carried away with sugar - it is better to add it less than yourself. So, these are the main recipes for a wonderful jelly drink. But do not be afraid to experiment and cook it from other berries and fruits, and even vegetables. Bon Appetit!

How to cook jelly- so tasty, healthy and loved by us since childhood? This is not about ready-made store briquettes, it is not at all difficult to prepare this drink at home, but you can use any base - from fruit to dairy.There are lovers of oatmeal jelly - by the way, the only ones that can be cooked without adding starch.

How to make jelly?

Cooking jelly is not at all a difficult task. You just need to know some of the rules that we want to tell those who have not yet tried to cook it at home.

If you want a thick jelly - take 3-4 tablespoons of potato starch in 1 liter of water. To get an average density, you need 2-2.5 spoons, and for a liquid drink, 1 heaped tablespoon will be enough.

Before adding starch to a hot base, it must be diluted in cold water and filtered. And then quickly, until it has frozen, pour into the pan, stirring constantly. Then bring the liquid to a boil and turn off.

If you start boiling, the drink will turn out to be liquid. But to obtain a thick jelly, after adding starch, the mass is boiled for several minutes over low heat, while stirring with a spoon, preferably a wooden one.

To cook milk jelly, it is better to use maize starch, it tastes softer.

In berry and fruit jelly, you can add a little citric acid (no more than 0.3 g per serving), which is diluted in cold, preferably boiled water. This will give the drink a pleasant flavor and bright color.

And sprinkle sugar on top so that a film does not form on the surface.

Vitamin cranberry jelly

Cranberry kissel is not only a delicious drink, it is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick households, especially children.

We will need:

• 2 liters of water;
  
• 300-400 g of cranberries (fresh or frozen);
  
• 3 tablespoons of starch;
  
• sugar to taste.

How to cook:

1. wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
2. dilute starch with cold water in an amount of about half a glass;
3. mix squeezed cranberry juice and diluted starch;
4. pour this mixture into boiling water, add sugar (on average about a glass, but the amount can be adjusted depending on taste preferences);
5. when the mixture boils, cook for 3 minutes and remove from heat.

Cranberry jelly is good both cold and warm.

Apple juice jelly

Not less than berry and fruit drinks, juices, preserves and jams are also tasty. And cooking them is even easier and faster.

We will need:

• 2 cups apple juice
  
• 2 glasses of water;
  
• 3 tablespoons of starch;
  
• to taste - sugar, cinnamon, orange or lemon zest.

How to cook:

1. mix sugar, spices and water, boil the mixture;
2. dilute starch with apple juice, pour into hot syrup;
3. let the jelly boil for a couple of minutes and remove from heat.

Thick jelly "Healing" from wild rose

A sour rosehip drink will help fight colds and become an excellent prophylactic against diseases in the cold season.

We will need:

• rosehip - 100 g;
  
• water - 5 glasses;
  
• sugar - 5 tablespoons;
  
• starch - 3 tablespoons;
  
• currant berries for decoration.

How to cook:

1. pour dried rosehips with two glasses of warm water and leave to swell for a couple of hours;
2. strain this liquid through cheesecloth, and rinse the berries themselves with water;
3. knead the rosehip in a mortar, put it in a saucepan and fill it with water;
4. cook for 15 minutes, strain and combine with water, in which the rosehip was infused;
5. add sugar, if desired - citric acid;
6. dilute the starch and pour it into a saucepan, cook until thickened - 10 minutes;
7. cool, pour into portioned dishes, decorate with currant berries.

Milk jelly

This is a recipe for a quick, tasty and healthy dessert that will appeal to both children and adults.

We will need:

• half a liter of milk;
  
• 100 g sugar;
  
• 50 g of starch (kitchen gadgets, for example, an electronic measuring spoon, will help to measure the exact amount);
  
• 2 yolks;
  
• 20 g butter;
  
• vanilla to taste.

How to cook:

1. dilute the starch in three tablespoons of cold milk;
2. pour it into boiling milk, stirring constantly;
3. when the mixture thickens, remove from heat, add to it the prepared mass of yolks, pounded with butter and sugar, vanilla;
4. knead the mass well and let cool. Serve with any jam or preserves.

Not only tasty, but also healthy

Obvious the use of jelly for digestion: they are viscous and therefore have a very beneficial effect on the condition of the stomach. They are good to drink even with gastritis and peptic ulcer disease, they, enveloping the inflamed walls of the stomach, relieve pain. For those with increased acidity, this healing drink is also useful.

Fruit and berry jelly strengthens the immune system, apple is good as a preventive measure against anemia, blueberry is good for the eyes, cherry has antiseptic properties and helps with respiratory diseases.

How to cook oatmeal jelly without adding starch is described in this video:

Take it for yourself, tell your friends!

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The fortified fruit and berry drink in consistency is excellent for dietary nutrition with gastritis. Kissel normalizes intestinal motility in case of disorders, has a strengthening effect on the body as a whole.

Its use is very useful for people watching the weight, a drink drunk on an empty stomach minimizes the effects of overeating and eliminates the feeling of heaviness.

Regular use of jelly in the morning has a beneficial effect on a person's well-being throughout the day. The thick consistency improves the metabolic processes of the body, activates the normal functioning of the renal system.

The beneficial properties of a dish directly depend on the ingredients involved in the preparation.

How to cook jelly correctly

When starting to cook a product, you need to know exactly the cooking features and the proportions of the ingredients that make up the dish. When choosing a thickener, decide in advance on the consistency and main purpose of the finished dish.

Rice starch is mainly used as a thickener for sauces; with its addition, the finished drink acquires an unpresentable cloudy appearance. In addition, the rice viscosity overpowers the flavor of the main ingredient.

Cornstarch also does not provide the desired transparency, but provides a delicate texture to the dish. Ideal for milk and oat jelly.

Wheat starch is used in the industrial sector for the production of sausages and bread products. The purchase of the ingredient in small doses for home use is practically unavailable.

Potato starch has the necessary qualities for home use. Its texture allows you to vary the consistency of the finished dish, providing a transparent appearance to the product, while maintaining the natural taste of the main ingredient.

On a hot day, liquid jelly quenches thirst well. How much liquid should you take to prepare it? A liquid broth is prepared at the rate of two tablespoons of starch for one liter of liquid. As a separate dessert, you can serve a thicker drink, in the preparation of which 4 - 4.5 tablespoons of a thickener are needed for the same amount of liquid.

Before adding to the hot broth, it is recommended to dilute the starch in 100 ml of cold juice to prevent the formation of lumps in the finished drink. The desired consistency is easy to make by pouring the starch mixture in a thin stream, immediately turning off the heat after complete dissolution.

It is not recommended to cook the drink for more than a minute, since starch tends to liquefy with prolonged heat exposure. Stir constantly when adding to a dish, as heavy starch particles tend to settle on the bottom of the dish.

Boil the broth over a fire before adding the starch concentrate, depending on the thermal stability of the ingredients used. In a slow cooker, steam the jelly for about 10 minutes, then leave without opening the dishes for another 30 minutes.

It is recommended to use enameled dishes for cooking the dish; cooking jelly in an aluminum container is undesirable, since the interaction of the organic acid of berries and fruits with the walls of the dish can give the dish a metallic taste.

It is better to store the finished product for no more than two days at sub-zero temperatures. Room temperature helps to liquefy the consistency of the broth, so the dish must be quickly cooled. Powdered sugar dusted on top prevents film formation on the surface.

Thick drink recipes

From the pack

You will need:

• Jelly briquette 250 g;
• Boiling water - 200 g;
• Running water - 1000 g.

1. Crush the briquette to a powder. Dilute with one glass of boiled liquid in a lump-free enamel bowl.
2. Pour water into a saucepan and let it boil.
3. Pour the prepared concentrated mixture into a container, stirring constantly, bring to a boil.

Powder

Necessary:

• 1 pack of jelly powder;
• Sugar - 1 tsp;
• Boiling water - 200 ml.

1. Bring the prepared amount of liquid to a boil.
2. Pour the contents of the bag into a cup, add granulated sugar, mix.
3. Pour boiling water over the ingredient while stirring thoroughly.

From berries and starch

• Fresh berries - 300g;
• Purified water - 1000 ml;
• Granulated sugar - 3 tbsp. l;
• Potato starch - 2.5 tsp

1. Sort the berries, remove the seeds, squeeze through a colander. Separate the juice from the berry mass. Dilute the thickener with cold water in a separate cup.
2. Pour the squeezed mixture with water, bring to a boil, cook for about a minute, strain into a separate bowl.
3. Add sugar, diluted starch to the broth. After boiling, pour in the remaining berry juice, mix.

You can learn more about how to cook berry jelly from the video

From frozen berries

• Frozen berries - 500 g;
• Purified water - 1000 ml;
• Sugar - 3.5 tbsp l;
• Potato starch - 3 tsp

1. Defrost the berries at room temperature in a colander. Collect the flowing juice.
2. Remove seeds, grind the berry mass through a sieve.
3. Add to the mass of water, let it boil.
4. Dilute starch with cold water, mix thoroughly to avoid lumps
5. Strain the berry broth, add diluted starch and berry juice in a thin stream, boil again.
6. After two minutes from the moment of boiling, set aside the finished dish to cool.

From starch and jam

• Jam - 1200 ml;
• Purified water - 1000 ml;
• Potato starch - 2.5 tsp;
• Citric acid - a pinch;
• Sugar - 3 tbsp. l.

1. In a saucepan, mix jam and water, boil.
2. Strain the cooled drink through a sieve, add dry ingredients.
3. Pour the starch concentrate diluted in cold liquid into the broth, bring to a boil, stirring constantly.

Oatmeal jelly

1st option

• Oat flour - 1 tbsp;
• Warm boiled water - 1 liter.

1. Pour the oatmeal with water.
2. Leave warm for a day to ferment.
3. Strain the broth, stirring thoroughly, bring to a boil.
4. Serve with milk or sunflower oil.

For dietary nutrition, oatmeal can be replaced with flakes. The cooking technology remains unchanged.

2nd option

• Groats "Hercules" - 60 g;
• Purified water - 250 ml;
• Milk - 200 ml;
• Butter, sugar to taste.

1. Pour oatmeal with warm water, leave to swell.
2. Strain the mixture, squeeze out with your hands, leave the drained liquid in a separate bowl.
3. Add granulated sugar to the oatmeal liquid, stirring constantly, cook over low heat until thick.
4. Add a piece of butter before serving.

Place the serving in the refrigerator to set, then cut into pieces. Serve with milk, after pouring berry jam on the dessert.

1. Bring milk to a boil in an aluminum saucepan. Leave to cool. Prepare a separate incomplete cup of milk from a saucepan in advance.
2. Stir granulated sugar in milk, dilute the specified amount of starch in a cup of milk.
3. Put milk on the fire, add starch milk, stir with a spoon until it boils, cook for 5 - 10 minutes. When removing from heat, put in a pinch of vanilla.

From dried fruits (fortified drink for children)

• Dried apple and pear slices - 50 g each;
• Raisins, prunes, dried apricots - 30 g each;
• Water - 500 ml;
• Honey - 1 tbsp. l .;
• Potato starch - 8 g.

1. Rinse the ingredients thoroughly, pour boiling water for 10 minutes, rinse, refill with boiling liquid, boil the broth.
2. Dilute starch and honey in 30 g of cold boiled water.
3. Add the starch mixture to the fruit broth, cook for about one minute.
4. Cool, serve warm.

Chocolate

1. Pour milk into an enamel bowl, bring to a boil.
2. Separately pour a couple of tablespoons of milk into a bowl, dilute the cocoa and sugar until smooth.
3. Dissolve starch in liquid.
4. Add the chocolate mixture to the milk in a thin stream, bring it to a boil.
5. Pour the starch mixture into the drink over low heat, stirring continuously with a wooden spoon.
6. Set aside the drink when bubbles appear on the surface.

How to cook liquid jelly for children

Liquid jelly is very useful for normalizing the digestion of a child's body after a year of life. A thicker drink is not suitable for babies, because, due to its consistency, the broth is difficult to tolerate with a fragile stomach.

To prepare a drink for a child, it is better to take natural juices and hypoallergenic berries. A moderate amount of starch is needed for such a decoction, up to 2 tablespoons per 1 liter of liquid. It is recommended to mix sugar in a starch mixture, then add it to boiling berry or fruit liquid. Pour in most of the fruit juice just before adding the thickener - this action will maximize the preservation of vitamins during the heat treatment.

A light jelly dessert is very simple and economical both in terms of preparation time and the number of ingredients. An excellent alternative to store-bought drinks - homemade jelly, has a pleasant taste and useful properties, the main feature of homemade jelly is its naturalness.