Меню

Home / Recipes / Desserts / Baked Pumpkin with Millet and Dried Fruits

Baked Pumpkin with Millet and Dried Fruits

Type: Desserts
Servings: 6
Ready in: 45 min.
Calories: Middle
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and paste. Moreover, the pumpkin might be cooked in its own juice with raisins, dried pears and prunes. The pumpkin paste is an individual page of Ukrainian cuisine. It can be made over fire, in oven with milk, honey, and other ingredients.

Ingredients

Medium-size pumpkin 1 pieces
Millet 1.5 glass
Dried apricots 100 g
Raisins 100 g
Sugar 4 tbsp
Water 3.5 glass

 

Stages of cooking

1
Rinse the millet; put it into the pot with boiling water. Add the sugar and dried fruits. Cook until half-ready.
2
Trim off the top of the pumpkin, deseed it from the inside. Put the half-ready porridge into the pumpkin, put the pumpkin top back and set it in oven for 20-30 mins.
3
If you need stronger flavor and more nutritive properties, you might add nuts or sunflower seeds into the porridge.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones. It is nothing else, but boiled dough mixed with stuffing - mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms. Depending on stuffing they may be salty or sweet. Both are served with so
Read more
Verguny is a traditional Ukrainian delicacy. It is a confectionery from batter fried in high quantity of vegetable oil and covered with icing sugar. Cognac, rum or vodka are often added to verguny's batter, in order to make them piquant. If you roll out the paste very thin, verguny will be crispy, if you make it thicker, they will come out soft lik
Read more
The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
Read more
The finished salad is a light and beneficial vitamin cocktail, which will compliment any meal. The combination of apples and cinnamon will add special zest to the salad.
Read more