As the popular wisdom goes, jelly does not hurt teethspoils. And milk jelly also strengthens them! Therefore, this undeservedly forgotten dish simply must become part of the children's menu, if, of course, you care about the health of your own child. And adults will not refuse such an unusual healthy dessert. The benefits of milk jelly are obvious. Milk can safely be called a storehouse of nutrients, and the viscous structure of milk jelly makes it useful for the stomach. Natural jelly, enveloping the mucous membrane of the stomach, is able to relieve pain and improve its motility. In addition, jelly is one of the few traditional products of Russian cuisine, the benefits of which are also explained by our genetic memory. After all, everyone knows that the older the recipe of national cuisine, the more useful it is for representatives of this particular nationality. And the history of Russian jelly is more than a thousand years old. Moreover! Kissel is a primordially Russian dish, so its benefits are beyond doubt. Considering that it won't take you much time to prepare milk jelly, we suggest you choose a recipe, cook the jelly, appreciate its taste and make it part of your menu. By the way, we strongly recommend that lovers of overseas blancmange and panna cotta appreciate the taste of thick milk jelly.

Simple milk jelly

The simplest recipe for milk jelly, whichwill become the basis for preparing various versions of this dessert. When you learn how to cook simple jelly from milk, you can proceed to more complex recipes for this dessert. Ingredients:

• 4 cups of milk;
• 3 tablespoons of granulated sugar;
• 3 tablespoons of potato starch;
• Pinch of vanillin or half a sachet of vanilla sugar;
• 4 tablespoons fruit syrup.

Preparation:Measure out three glasses of milk, put it on the fire and let the milk boil. Then add granulated sugar. Dissolve potato starch with the remaining cold milk, grinding it thoroughly so that the mass is lump-free. Pour the milk-starch mixture into the hot sweet milk and cook for about three minutes, stirring constantly. At the very end of cooking, add vanillin and fruit syrup (optional).

Thick milkshake

An excellent alternative to the exquisite milk desserts of French and Italian cuisine. Cooking this jelly is even easier than making panna cotta or blancmange, and its taste is no less good!

• 2 cups of fresh milk;
• 2 tablespoons of potato or cornstarch;
• Half a packet of vanilla sugar;
• Sugar sand to your taste.

Preparation:Pour one and a half cups of milk into a saucepan, combine with granulated sugar or vanilla sugar, put on the fire and let the milk boil. Dissolve the starch in the remaining cold milk, trying to ensure that the starch dissolves completely and there are no lumps in the mixture. Put the saucepan back on the fire and pour the milk-starch mixture into the boiling milk in a thin stream. Put the finished thick jelly into cups.

Milk and egg kissel

A recipe for a very delicate milk dessert, which is prepared with an egg. The egg is used here as a thickener. Ingredients:

• 1 liter of milk;
• 3 egg yolks;
• 2 tablespoons of flour;
• 1 tablespoon butter;
• Sugar to your liking.

Preparation:Combine the egg yolks with sugar and grind until white. Then add flour and mix everything well. The mixture must be uniform, without lumps. Warm the milk a little and pour it into the mixture of sugar, egg and flour. Put the pan on very low heat and cook the jelly, stirring it all the time. Important! It is necessary to cook the jelly until it thickens, but do not let it boil, otherwise the egg yolks will curdle. This milk and egg jelly is eaten hot, adding butter.

Milk and oatmeal jelly

This recipe is the closest to the real Russian one.jelly, which was originally prepared with oat broth. And if you don’t know how to cook oat jelly, then start with this simple recipe. Ingredients:

• 100 grams of oatmeal;
• 2 cups of milk;
• 1 tablespoon of potato starch;
• 2 tablespoons of granulated sugar;
• Salt to your taste.

Preparation:Pour milk over the rolled oats and leave to swell. Strain the swollen flakes, throwing them into a sieve - for the jelly we only need milk enriched with gluten. Dilute the starch with this oat milk, mix until smooth (without lumps) and add a little salt and sugar. Put the milk on the fire and cook the jelly, not letting it boil and stirring continuously.

Milk and Pumpkin Kissel

We offer you a recipe for milk jelly, which will please you not only with its unusual taste, but also with its bright color. Children should like this jelly. Ingredients:

• 100 grams of raw pumpkin;
• Half a glass of water;
• Half a glass of milk;
• 15 grams of potato starch;
• 20 grams of granulated sugar;
• Walnuts.

Preparation:Peel the pumpkin, cut it into pieces and bake in the oven or cook in the microwave. When the pumpkin becomes soft, grind it into a puree in a blender or rub it through a sieve. Then boil the milk and pour it into the pumpkin puree. After that, dilute the starch with cold water and add it to the pumpkin-milk mixture. Put the resulting mass on low heat and boil until thick. When the jelly boils, add chopped walnuts. Serve with fruit syrup.

Milk-caramel kissel

A very delicate treat with the taste of milk caramel. Ingredients:

• 2 cups of milk;
• 100 grams of sugar;
• 2 tablespoons of starch;
• Half a glass of water.

Preparation:Dissolve two spoons of sugar in a saucepan, pour in half a glass of hot water, a glass of milk and pour in the remaining granulated sugar. Put this mixture on the fire and let it boil. Meanwhile, dilute the starch with cold milk, and then pour it into the boiling caramel mass. Cook the caramel jelly over low heat, stirring all the time, but do not let it boil. Here are the different ways to cook milk jelly. As you can see, it is quite easy to cook. You can make thick or liquid jelly, with starch or with an egg, with fruits or nuts. Try it! Cook with pleasure and bon appetit! We recommend reading:

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