Cooking

Kutya / Desserts and drinks / Delicious

Wash the wheat well, pour water in a ratio of 1:2, bring to a boil, add salt, cover with a lid and cook over low heat until ready for about 30-35 minutes. It is important that the groats do not boil. If durum wheat is used to prepare kuti, it will have to be cooked much longer.

Pour boiling water over the poppy seeds, cover and leave for 1 hour.

Raisins also pour boiling water. After 15 min. drain the water.

Chop the walnuts a little with a knife and lightly fry them in a dry pan, stirring occasionally.

Put the steamed poppy seeds on a fine sieve or gauze cloth folded several times. Then grind it thoroughly in a mixer until white milk appears.

In a large bowl, put cooked wheat, crushed poppy seeds and raisins, mix.

Then, while stirring, gradually add the broth, so that the kutya, as is customary, turns out to be semi-liquid.

It is better to add nuts and honey to the dish immediately before serving the kutya to the table, so that the nuts remain crunchy, and the wheat grains, as often happens, do not become hard under the influence of honey.
If desired, kutya can be partially sweetened with sugar.

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