Mannikin on milk without flour

The mannikin turns out to be loose, crumbly and very tasty! If you like mannikins, this one must be prepared. Of all the mannikin recipes that I cooked (on kefir, on sour cream, on water), this one is probably the most successful. It turns out to be quite moist and at the same time crumbly and light. With a light vanilla flavor. The perfect combination. The main thing is to keep the semolina in milk longer before baking so that it swells properly. If you keep it smaller, the mannikin will turn out not so lush and airy.

Maria

The author of the recipe

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Composition / ingredients

servings:

Semolina

200

Milk

150

Sugar

120

Butter

Eggs

Baking powder

Vanillin

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 14 % 8 g

Carbohydrates 75 % 43 g

271 kcal

GI: 5 / 53 / 42

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. For a mannikin with milk without flour, we will need: semolina, milk, sugar, eggs, butter, baking powder and vanillin (you can replace it with vanilla sugar or vanilla essence).
Step 2:
Combine semolina with sugar and mix.
Step 3:
Warm up the milk slightly.
Step 4:
Pour the semolina with sugar with warm milk, mix and leave to swell for at least 50 minutes.
Step 5:
Break the eggs into the swollen semolina mass. Mix everything with a whisk until smooth.
Step 6:
Melt the butter and mix it with the rest of the mass.
Step 7:
Add baking powder and vanilla and mix again.
Step 8:
Put the dough in a greased baking dish. Bake in a preheated 180 ° C oven for about 35 minutes.

Mannikins got their names from the main ingredient that is involved in cooking - semolina. The cereal itself is obtained from wheat. During the grinding of wheat into flour, a larger grain is additionally formed, which is called semolina.

In Russia, mannikins appeared around the 12th-13th centuries, it was then that semolina became publicly available. According to another version, Slavic housewives learned how to cook mannikin, thanks to a traveler who brought a recipe from the East. In the Arab world, a similar Basbusa pie appeared long before the spread of cereals in Russia. It is noteworthy that over a long period of time, the mannik recipe was not lost, unlike many culinary traditions of those times.

The indisputable advantage of mannikins is that this pie never burns. It can be stylishly browned, but in order for it to specifically burn or even turn into inedible embers, you need to try very hard.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.