Pea jelly

Peas for jelly according to this fairly simple recipe, yellow and crushed are best suited. Such peas are the easiest to grind to a flour state in order to get a delicious and satisfying dish of a homogeneous structure in the future.

First of all, the peas must be sorted out from all foreign impurities. Then rinse several times with running water and drain the water through a sieve. Dry the beans.

In a dry pan with a non-stick coating, dry the peas, lightly frying them over low heat.

Pour the dried peas into the bowl of a food processor and grind into a mass of finely dispersed structure. You can use a coffee grinder for this, but in this case you will have to do it in a few visits.

Next, pour the ground peas into a saucepan and pour clean drinking water. At the same time, it is worth considering that pea flour does not mix well with water, gathering into small lumps. Therefore, it is best to pour water a little at a time and stir with a spoon until smooth.If the peas are not stirred thoroughly, then later the jelly may turn out with lumps and dark spots.

Then put the pan on a slow fire, bring the contents to a boil and cook at minimum power until the desired thickening. At the same time, during the entire cooking of the jelly, it should be stirred with a spoon or a spatula to avoid the formation of any lumps or burning of pieces of pea mass to the bottom of the pan.

At the end of cooking, try the jelly for taste and consistency. Add salt to your taste and mix. Turn off the heat and leave to cool.

After the pea jelly has completely cooled down, pour it into serving molds or transfer it to a convenient dish, and after complete solidification, cut into large cubes or lozenges.

You can serve such pea jelly in a warm form or pre-cool it in the refrigerator. It can be smeared with sunflower oil on top and sprinkled with fried onions or mushrooms. Or decorate as you like to your taste.

Bon appetit!