As folk wisdom says, the jelly of teeth is notspoils. A milk jelly also strengthens them! Therefore, this undeservedly forgotten food simply has to become a part of the children's menu, if you, of course, take care of your own child's health. Yes, and adults will not give up such an unusual useful dessert. The benefits of the milk jelly are obvious. Milk can safely be called a deposit of useful substances, and the viscous structure of milk jelly makes it useful for the stomach. Natural jelly, enveloping the mucous membrane of the stomach, can remove pain and improve its motor skills. In addition, jelly is one of the few traditional products of Russian cuisine, the benefit of which is also due to our genetic memory. After all, everyone knows that the older the recipe for national cuisine, the more useful it is for representatives of this particular nationality. And the history of Russian jelly has more than a thousand years. Furthermore! Kissel is a traditional Russian dish, so its use does not cause doubts. Considering that it will not take you much time to prepare the milk jelly, we suggest that you still choose the recipe, weld the jelly, assess its taste and make it a part of your menu. By the way, fans of overseas Blanmange and Panacota strongly recommend to assess the taste of thick milk jelly.

Simple milk jelly

The simplest recipe for milk kissel, whichwill become a base for preparing a variety of options for this dessert. When you learn how to boil a simple kissel 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: We measure three glasses of milk, put it on the fire and let the milk boil. Then add the sugar. The remaining cold milk is bred potato starch, carefully rubbing it to make the mass without lumps. We pour the milk-starch mixture into hot sweet milk and cook for three minutes, stirring constantly. At the very end of the preparation, add vanillin and fruit syrup (if desired).

Thick milkshake

Excellent alternative to exquisite dairy desserts of French and Italian cuisine. Cook this jelly even easier than cooking panacot 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: Half a glass of milk poured into a saucepan, combine with sugar or vanilla sugar, put on fire and give milk to boil. In the remaining cold milk, we dilute starch, trying to make the starch completely disperse, and in the mixture there were no lumps. Again, put the pan on the fire and pour a milky starch mixture into the boiling milk with a thin trickle. Ready to put a thick kissel into cups.

Milk and egg kissel

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

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

Preparation: Egg yolks combine with sugar and ground white. Fasting add flour and mix everything thoroughly. The mixture must necessarily be homogeneous, without lumps. Milk is a little warmed up and poured into a mixture of sugar with egg and flour. We put the saucepan on a very slow fire and cook the jelly, stirring it all the time. Important! It is necessary to boil the jelly until thick, but do not allow it to boil, otherwise egg yolks will curdle. This milk-egg jelly is eaten hot, adding butter.

Milk and oatmeal jelly

This recipe closest to the real Russian jelly, which was originally cooked on oat broth. And if you do not know how to cook oatmeal 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: Hercules pour milk and leave for swelling. Swell flakes filter, throwing them on a sieve - for Kisel we will need only gluten-enriched milk. With this oat milk we grow starch, mix it up to a homogeneous (no lump) condition and add a little salt and sugar. We 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 an unusual taste, but also with a bright color. This jelly should be liked by children. 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: We clean the pumpkin from the peel, cut it into pieces and bake it in the oven or cook it in the microwave. When the pumpkin becomes soft, crush it to the state of mashed potatoes in a blender or rub through a sieve. Then boil the milk and pour it into pumpkin puree. After that, we dilute the starch with cold water and add it to the pumpkin-milk mixture. We put the resulting mass on a slow fire and boil until thick. When the jelly is boiling, add crushed walnuts. Serve with fruit syrup.

Milk-caramel kissel

Very delicate treat with a taste of milk caramel. Ingredients:

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

Preparation: We dissolve in a saucepan two spoons of sugar, pour half a glass of hot water, a glass of milk and pour out the remaining sugar. We put this mixture on the fire and let it boil. Meanwhile, we grow starch with cold milk, and then pour it into boiling caramel mass. Cook the caramel jelly over low heat, stirring all the time, but do not let it boil. Here so in different ways you can make milk jelly. As you can see, it's quite easy to cook it. You can make a thick jelly or liquid, with starch or with egg, with fruit or nuts. Try it! Prepare with pleasure and pleasant appetite to you! We advise you to read:

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