No. 2750 — Oat Kissel with Leftover Almond Pulp

For a whiter oat kissel the source uses groats rather than flour. Dry the oats, crush them in a wooden mortar and separate the fine dusty husks.

Take 2 glasses of the crushed groats, add 4 glasses of water and leave beside a warm stove for 24–36 hours. Stir, strain through a sieve and squeeze the oat husks. The strained liquid is called 'tsezh'.

Pour this liquid into a saucepan and warm it. Add almond pulp left over from making almond milk and bring to a boil several times, stirring constantly, until thick.

Transfer to a damp mould and cool. Unmould onto a dish and offer remaining almond milk separately (made with ½ glass of almonds). For a thinner kissel add another glass of water. Honey or molasses diluted with hot water may also be served.