Strawberry millet squares/ Epres kölesmálé

by | Jun 17, 2016 | Desserts

Did you know that millet can be a great base of delicious desserts? The Hungarian kölesmálé is a good example how this grain can be used in a different, sweet way. Cook the millet in milk until it soaks up all the liquid and the grains soften. Once the mush is cool, combine it with egg yolks, sugar and cottage cheese.

Beaten egg whites loosen the mixture by making it lighter and creamier. This turbocharged millet pulp scattered with fruits and topped with sour cream is then baked in the oven. There were beautiful ripe strawberries in our garden, that’s why I chose them, but feel free to replace strawberry with any other available seasonal fruit.

Strawberry millet squares / Epres kölesmálé
Strawberry millet squares – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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