Kissel made from natural products is not only tasty, but also healthy. Doctors often recommend using this drink for diseases of the gastrointestinal tract and for the prevention of dysbiosis. The healing properties of jelly depend on its base.
Delicious jelly can be made from milk, fresh berries, fruits, rolled oats. To cook traditional jelly, it is necessary to bring the liquid to a boil and, with continuous stirring, pour the starch, previously diluted with cold water, into it. The whole mixture must be brought to a boil again, and then removed from heat. In order for the surface of the jelly not to be covered with a film, it must be sprinkled with sugar. The traditional base for jelly is jam. After diluting it with water, be sure to taste it and sweeten it so that the liquid turns out to be a little sweeter than the future jelly, since the starch quenches the sweetness. Take 2 cups of hot water, pour in the cherry jam syrup, add sugar and a crystal of citric acid. Mix everything thoroughly, boil and you can add diluted starch. You don't need to strain the berries out of the liquid. Getting them in jelly will make the taste of the drink more piquant. In this case, it is better to make the jelly thick in consistency. Milk thick jelly is cooked as usual with the only difference that boiled milk with sugar is taken as a basis. The milk drink is sprinkled with ground cinnamon on top and eaten with a spoon. To add flavor, you can add vanillin, citrus zest or a few drops of almond essence to the still hot jelly. Kissel from malt or soy milk is prepared in a similar way. You can make dried fruit jelly. To do this, pour dry fruits or berries with 2 cups of cold water and cook for 20 minutes. When the fruits are softened, mash them with a wooden pestle, having previously filtered the broth into another dish. Pour the mashed mass with a glass of water, boil and strain into a saucepan with broth. Then you need to add sugar (for 50 g of dry fruits, 2 tablespoons of starch and ¾ cup of sugar), boil again and add starch diluted in cold water. Kissel is traditionally eaten with honey.
