Raspberry Kisel and Semolina Pudding

As I mentioned already – kissel or kisel – an ancient Russian drink or dessert. Today it’s prepared with potato starch from fruits and berries.

First kasha (means any hot cereal) for youngest Soviet Russians was manka (wheat) or semolina. Mannaya Kasha and Kisel is a common dish in Russian kindergartens. Cold kasha holds its shape and makes a great dessert as well.

I made my kisel with frozen raspberry, but red currant, cranberry or any sour berries works in this recipe too.

Raspberry Kissel

For kisel:

2 1/2 cups frozen raspberry (1 lb.)
4 tbsp. potato starch
1/2 cup sugar (for me it was too sweet, next time Iwill use half)
3 1/4 cups water

For semolina pudding:

1 1/2 cups milk
1/4 cup semolina flour
1 tbsp. sugar
pinch of salt

For pudding: bring to boil milk, salt and sugar, pour semolina and simmer for about 5 minutes, stirring, until thick. Let cool a little* and pour into baking pan with borders or in molds, put in fridge until set. Cut into portions (or unmold) and serve**.

*Or whip cooled cereal before pouring into molds and it’s became mousse-like fluffy.

**Or roll cooled semolina cuts in breadcrumbs and cook on medium heated skilled until golden brown for bitochki mannie.

Serve cold or hot with hot or cold kisel on top.

For berry kisel: in small saucepan mix 1 cup of water, sugar and frozen raspberry, heat until soft, do not bring to boil. Pour the raspberry juice and pulp into a sieve, using the back of a wooden spoon. Transfer raspberry squeeze into saucepan, add 2 cups of water and bring to boil. Pour through sieve, mix with half of raspberry juice and pulp. Bring to boil in medium heat. Mix potato starch with 1/4 cup water, pour slowly into boiling juice, stirring, until thick. Add remaining juice (this will keep bright color). Cover with kitchen towel and lid and let cool. Drink warm or cold.


2 serving semolina pudding
6 servings kisel

1 serving semolina pudding is about 188 calories
1 serving kisel is about 111 calories

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One Response to “Raspberry Kisel and Semolina Pudding”

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