Clover "red sun"

300 g milk

200 g millet

500 g pumpkin

4 tbsp. butter

1 tbsp. sugar

salt (to taste)

Half pumpkin flesh cut the triangles with thickness of 0.7 cm and chlorite on a baking sheet, greased. Sprinkle with sugar. Bake pumpkin triangles at a temperature of 180 degrees until they are soft.

The remainder of the pumpkin chop and immerse it in boiling salted water (200 g), simmer for 10 minutes, then add the millet and sugar and simmer for 5 minutes. Pour the hot milk and bring the porridge until tender.

Fill porridge with oil and place on a plate, around the Kashi fold pumpkin triangles. Sprinkle cereal sugar (to taste).