When the Hungarian semolina pudding is served, someone always declares that he only wants "a little bit". Five minutes of cooking, thirty years of nostalgia. A face drawn from cocoa powder necessarily enjoys artistic freedom. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Heat the milk with salt and vanilla until almost boiling. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- While whisking continuously, sprinkle in the semolina. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Cook on low heat for 4-5 minutes until it thickens silky, then sweeten. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Serve immediately with cocoa or cinnamon; it definitely gets serious as it cools. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Sprinkle the millet in a thin stream into the hot milk while stirring continuously; many can only come by invitation.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.