Mannik with pumpkin on kefir

Prepared by: Arina Volskaya

07/21/2018 Cooking time: 1 hour 0 minutes

Save

I cooked)

Estimate

I provide you with the simplest known recipe for making manna. We will cook it without eggs, flour and butter. Interested? This manna will be a great addition to evening tea!

General principles

To achieve the desired texture of the semolina, it is important to soak the semolina in advance. The cereal is poured with liquid and left for at least one hour. And if you have time, it is better to leave the semolina for several hours. For example, pour semolina with liquid in the morning, put the bowl with the cereal in the refrigerator, and bake the pie in the evening.

It is better to take a pumpkin for baking a pie that is not very large with juicy, bright orange flesh. It is these fruits that contain the most sugars, that is, they are sweeter. The weight of pumpkin in recipes is indicated in peeled form, that is, without taking into account the weight of peels and seeds.

Pumpkin, as a rule, is placed raw in the dough; it is simply grated on a fine grater. You can also pre-bake the pumpkin in the oven in foil or steam it. In this case, it is fashionable to cut the pumpkin into small cubes or strips.

To improve the taste of the pie, orange or lemon zest, as well as vanillin or cinnamon, are added to the dough. You can also include apples, dried fruits, nuts or seeds.

Interesting facts: pumpkin can be called a “super food”; it contains a large amount of vitamins, amino acids and minerals. In addition, pumpkin is also low in calories; 100 grams of pulp contains only 25 kcal.

Mannik with pumpkin on kefir with lemon syrup

A bright and elegant manna with pumpkin and kefir can be prepared using this recipe.

2 cups pumpkin, finely grated;
250 ml kefir;
1.5 cups of sugar (of which 1 cup is in syrup);
1.5 cup semolina;
1.5 teaspoons baking powder;
1 lemon (zest for the pie, juice for the syrup);
colored coconut flakes for decoration (optional);
vegetable oil for lubricating the mold.

Mix semolina with kefir and let stand for one hour (or more). Then add pumpkin sugar, grated on a fine grater, and baking powder to the thickened mass.

Wash the lemon and scald with boiling water. Grate the zest from the fruit and add it to the dough to taste. Then squeeze the juice out of the lemon and set it aside for now.

Place the prepared dough in a greased pan and bake for about 45 minutes at 180 degrees. It is convenient to check the readiness of manna, like the readiness of a regular pie, with a match or a toothpick. When piercing the pie, there should be no pieces of dough on the wooden stick.

While the manna is baking, bake the syrup. To do this, mix lemon juice with half a glass of water and a glass of sugar. Cook for three minutes, then turn off and cool. We take the finished manna out of the oven, make frequent punctures on it with a toothpick and fill the pie with lemon syrup and immediately sprinkle with coconut flakes.

Advice! Don't be alarmed if it turns out that the manna floats in the syrup. In just half an hour, the cake will absorb excess moisture.

Using kefir and lemon filling

First, let's look at a very tasty and original recipe. Mannik with pumpkin on kefir is prepared with lemon juice filling. This technique makes the baked goods look like a slightly moist cake inside. At the same time, it will surely appeal to those who don’t really like semolina or pumpkin. Therefore, do not deny yourself and your household the pleasure and prepare such a delicacy.

Mannik with pumpkin and milk

In this recipe we will knead the dough with milk.

1 cup semolina;
1 glass of milk;
2 eggs;
1 cup pumpkin, finely grated;
1 cup flour;
1 teaspoon baking powder;
50 gr. butter;
0.5-1 glass of sugar (to taste);
1 packet of vanilla.

Fill the semolina with milk and leave for one hour until the cereal swells. Beat the eggs separately, grind the soft butter with sugar and combine with the beaten eggs. Combine the prepared egg-butter cream with swollen semolina, add baking powder, grated pumpkin and vanillin. Mix everything very thoroughly. Add sifted flour; add enough flour to form a dough, like for baking pancakes. It should be thick enough, but not so thick that you can knead it with your hands.

Cooking method

Mix semolina, sour cream and cottage cheese. This can be done using a blender. Separately, beat eggs with sugar. Add them to the curd mass. Grind the pumpkin and add it to the rest of the ingredients. Add baking powder and knead the dough.

Grease the multicooker bowl with butter or margarine. Pour in the dough. Manna with pumpkin in a multicooker will cook for 60 minutes in baking mode. Keep in mind that when you remove the cake from the bowl, it will settle a little, but it will still be quite fluffy and airy.

Mannik with sour cream

Manna mixed with sour cream turns out surprisingly tender. And adding pumpkin to the dough will give the pie a pleasant orange color.

350 gr. pumpkin pulp;
250 gr. sour cream (fat content 10-15%);
200 gr. semolina;
100 gr. Sahara;
1 teaspoon baking powder;
1 packet of vanilla sugar.

We clean the pumpkin from seeds and peel. Grate on a fine grater. Place the pumpkin in a deep bowl. Add sour cream and sugar to it, mix. Then add semolina and vanilla sugar, mix thoroughly. Let the dough stand for 1 hour so that the semolina has time to swell.

Place the dough in a greased pan. Bake at 180 degrees for about 40 minutes. The pie can be served warm with sour cream, or cold with any sweet sauce.

Cooking in a slow cooker

You can cook pumpkin manna in a slow cooker, it’s even easier than baking in the oven.

1 cup semolina;
3 tablespoons flour;
50 ml vegetable oil;
100 ml drinking yoghurt;
100-200 gr. sugar to taste;
10 gr. baking powder;
2 eggs;
150 gr. pumpkin pulp;
30 gr. butter (to grease the bowl);
0.5 teaspoon ground cinnamon;
powdered sugar for serving.

When baking in a slow cooker, you need to avoid excess moisture in the dough. Therefore, the peeled pumpkin needs to be cut into pieces and steamed using the appropriate program. Let the pumpkin cool.

Prepare puree from boiled pumpkin using a blender. Mix pumpkin puree with semolina. Add yogurt and vegetable oil to this mass. Leave to swell for 1 hour. Separately, beat the eggs with the addition of sugar until a fluffy light cream is obtained. Add the eggs to the main mass, add cinnamon and begin to gradually add the sifted flour. You need to get a dough similar in thickness to sour cream.

Grease the bowl with soft butter. Lay out the prepared dough. Cook on the “Baking” program for about 50 minutes. Then leave it on the “Warming” program for 15 minutes. Remove from the bowl using a steam basket and cool. Then place on a plate and sprinkle with powdered sugar.

Instructions

First, beat the eggs with sugar. This can be done either with a whisk or with a mixer. Add vegetable oil and mix until smooth.

We heat the milk. It should be hot enough for the butter to melt in it. It should not be boiled. Add semolina and egg-sugar mixture to the milk. Leave in this form for half an hour so that the cereal swells.

After this, separately mix the flour with baking powder and add to the milk mass. Grind the pumpkin in a blender or on a grater. Add to the rest of the products and knead the dough.

Grease the pan in which we will bake the dessert with oil. Pour the dough into it and put it in the oven. Mannik with pumpkin in milk will bake for about forty minutes. The finished dessert will only need to be sprinkled with powdered sugar or poured with sugar syrup. Bon appetit!

Manna recipe without eggs

In this version of the recipe, the baked goods are prepared without eggs. To add a special taste, soak the baked goods in orange syrup.

Dough:

250 gr. pumpkins;
1.5 cups semolina;
1.5 teaspoons baking powder;
1 glass of kefir;
zest of one orange;
0.5 cups sugar;
1 pinch of salt;
1 pinch of vanillin.

Syrup:

0.5 glasses of water;
3-4 glasses of water;
1 pinch of vanillin;
juice of one orange.

Mix kefir with semolina and leave for one hour. Grate the pumpkin on a fine grater. Wash the orange, scald it with boiling water and remove a thin layer of zest from it with a grater.

In a mixing bowl, combine pumpkin, orange zest, and swollen semolina. Add vanillin, sugar, salt and baking powder, mix everything thoroughly. Grease the baking dish with butter, lay out the prepared dough and bake at 180 degrees for 40-50 minutes.

While the manna is baking, prepare the syrup for soaking. To do this, squeeze the juice out of the orange and strain it through a strainer. Mix juice, water, sugar and vanillin. Bring the mixture to a boil and simmer for a couple of minutes. Then let it cool.

We take out the form with semolina. Using a toothpick, we make many punctures on the surface. Pour syrup over the hot manna. At first it will seem like there is a lot of syrup, but it is quickly absorbed. The cooled manna can be decorated to your liking. You can, for example, sprinkle with confectionery sprinkles.

Mannik with pumpkin and oranges (without flour)

Tender and juicy orange manna is an excellent dessert. The dough for it is prepared without flour.

500 gr. pumpkin pulp;
50 ml orange juice;
2 eggs;
150 gr. semolina;
1 orange;
200 gr. Sahara;
1 pinch of salt;
butter for greasing the mold;
powdered sugar for serving.

Cut the pulp of the peeled pumpkin into small cubes. Place the pumpkin in a saucepan, add a pinch of salt, and add sugar. Let's add some orange juice. Simmer over low heat, stirring constantly. The sugar should dissolve and the pumpkin should become soft.

Mash the finished pumpkin with a fork or a puree masher. You can grind the pumpkin in a blender. Add raw eggs one at a time to the pumpkin puree (it should not be hot). When all the eggs are mixed with pumpkin, add semolina, mix and leave the cereal to swell for about one hour.

Wash the orange thoroughly and scald it with boiling water. Cut the zest very thinly with a sharp knife or grater. Add the zest to the dough. Add orange juice there. Mix.

Grease the mold with oil and sprinkle the bottom and sides thickly with semolina. Lay out the prepared dough. Place in the oven, which by this time needs to be preheated to 180 degrees. Bake the manna for about 40 minutes. After baking is complete, leave the pie pan in the oven for 15 minutes. Then take it out and let it cool. Do not remove from the mold until it cools. Transfer the cooled pie to a plate and sprinkle with powdered sugar. You can use other methods of decoration.

Mannik with pumpkin and apples

A very tasty dessert option is manna with pumpkin and apples.

2 eggs;
3 tablespoons sugar;
1 glass of semolina;
1 teaspoon baking powder;
100 ml yogurt;
100 gr. pumpkins;
2 apples;
powdered sugar for serving.

Break the eggs into a mixing bowl and add sugar. Whisk. Add semolina and add baking powder, pour in yogurt. Stir everything. Let the mixture sit for about 1 hour.

Peel the pumpkin and cut into small pieces. Wrap the pumpkin in foil and bake in the oven until soft. Cool the pumpkin and cut it into small cubes. Peel the apples and remove seeds. Cut into the same cubes as the pumpkin. Mix pumpkin and apples with dough.

Pour the dough into the greased pan. Bake at 180 degrees for about 40 minutes. Remove the cake from the mold, cool and sprinkle with powdered sugar.

Nuances and tips

The raisins should be sorted to prevent too hard dried fruits or anything inedible from getting into the pie, which can sometimes get caught in handfuls of raisins.

In addition, raisins can first be infused in cognac or rum to give the manna a little piquant taste and aroma. Don’t be afraid, this “option” will not make the delicacy inaccessible to children at all: when baked, all the alcohol will evaporate from the fruit! By the way, along with raisins or instead of them, you can use other dried fruits, candied fruits or fresh fruits - apples, pears, plums, cherries.

Keep in mind that this pumpkin pie with semolina does not need to be cooked in the oven. It also turns out quite tasty in modern kitchen units designed to simplify the cook’s life - multicookers. To do this, you just need to load the fully prepared dough into the greased bowl of the miracle machine and start the “Baking” mode for 80–90 minutes. During cooking, check readiness with a toothpick.

We recommend: How to dye eggs for Easter - a selection of the best methods