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You can make the Russian kissel in three different flavors. It is ideal as a thick drink or dessert. This sweet dish was very popular in the Soviet Union, along with the milkshake. You can find a detailed recipe for the fruit kissel, milk kissel and chocolate kissel with the exact quantities and step-by-step instructions below.
What is kissel?
Kissel is a thick drink or jelly-like dessert in Russian cuisine. It is made from fruit and water or milk. The thick consistency is achieved by adding potato starch, corn starch or flour.
Which fruit for fruit kissel?
You can make the fruit kissel with fresh, frozen or dried fruits. Adjust the amount of sugar depending on how sweet your fruit is.
I made the fruit kissel with raspberries. You can use any seasonal berries in summer, just like for the kompot. The dessert also tastes delicious with a mixture of fruits.
Milk kissel and chocolate kissel vegan
You can make both the milk kissel and the chocolate kissel vegan. Instead of cow’s milk in the recipe, use almond milk or soy milk, for example. Oat milk and rice milk are not suitable for this.
Thick or jelly-like consistency
Depending on whether you want to drink or spoon your kissel, you can determine its consistency yourself.
The amount of starch in the recipe will give you a thicker drink. For a jelly-like dessert, such as chia pudding or strawberry pudding, you should use a little more potato or corn starch.
Note that the kissel will thicken if you put it in the fridge for a few hours.
How to serve and store
Each kissel is served room temperature or cold. You can leave it in the fridge for about an hour after it has cooled down.
The fruit kissel provides a fruity refreshment alongside the homemade lemonade and iced tea. You can serve it to drink or as a dessert, especially in summer. The milk and chocolate kissel are ideal for dessert after a meal or for snacking between meals.
Store the kissel in a sealable container in the fridge. You can enjoy it for about 2 – 3 days.
This kissel is
- fruity or creamy,
- fresh,
- thick,
- moderately sweet,
- aromatic,
- vegan or vegetarian,
- available in three flavors,
- quick and easy to make,
- ideal as a sweet drink or dessert,
- a classic of Russian cuisine, alongside the ryazhenka and the zephyr.
How to make kissel: tips and tricks
- You can adjust the amount of sugar to taste.
- Any fresh, ripe fruit is suitable for the fruit kissel. You can also use frozen or dried fruits.
- If you want your dessert to have a jelly-like consistency, use a little more starch.
- Use almond milk or soy milk for the vegan milk and chocolate kissel. Oat milk and rice milk are not suitable.
- Store the dessert in the fridge. It will thicken slightly after chilling.
Have you made one of the types of kissel using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other dessert recipes:
- Chocolate sausage – Russian chocolate salami recipe
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
- Coconut egg cookies with cherries – no bake recipe
Kissel
Ingredients
for the fruit kissel
- 200 g any ripe fruits (raspberries in my case) (pitted and peeled as required)
- 120 g sugar or to taste
- 2 l water
- 65 g potato starch (potato flour)
for the milk kissel
- 500 ml milk
- 15 g corn starch
- 30 g sugar or to taste
- 1 pinch of salt
- 1 pinch of ground vanilla bean
for the chocolate kissel
- 15 g baking cocoa
- 40 g sugar or to taste
- 1 pinch of salt
- 500 ml milk
- 10 g corn starch
Instructions
Preparation of the fruit kissel
- Put fruits and sugar in a saucepan and mash them a little with a potato masher.
- Dissolve potato starch in 100 ml cold water.
- Pour the remaining water into the saucepan with the fruits and stir.
- Bring the fruit mixture to the boil, stirring occasionally, and simmer for approx. 5 minutes.
- Pour and pass the fruit mixture through a fine sieve, collecting the liquid in a clean container.
- Pour the fruit liquid back into the saucepan, bring to the boil and reduce the heat.
- Stir the starch mixture again thoroughly, pour it into the boiling fruit liquid in a thin stream, stirring constantly, bring to the boil and continue to simmer for approx. 1 minute, stirring constantly.
- Leave the fruit kissel to cool, stirring occasionally, and chill for approx. 1 hour or until ready to serve.
Preparation of the milk kissel
- Dissolve corn starch in 100 ml cold milk.
- Put the remaining milk, sugar and salt in a thick-bottomed saucepan, bring to the boil while stirring and reduce the heat.
- Stir the starch mixture again thoroughly, pour it into the milk in a thin stream, stirring constantly, bring to the boil and continue to simmer for 4 - 5 minutes, stirring constantly.
- Remove the milk kissel from the heat, stir in vanilla and leave to cool slightly, stirring occasionally.
- Divide the milk kissel between drinking or dessert cups and leave to cool completely.
Preparation of the chocolate kissel
- Mix baking cocoa with sugar and salt.
- Dissolve corn starch in 100 ml cold milk.
- Pour the remaining milk into a thick-bottomed saucepan and bring to the boil.
- Add the cocoa mixture to the milk while stirring, bring to the boil again and reduce the heat.
- Stir the starch mixture again thoroughly, pour it into the chocolate milk in a thin stream, stirring constantly, bring to the boil and continue to simmer for 4 - 5 minutes, stirring constantly.
- Remove the chocolate kissel from the heat and leave to cool slightly, stirring occasionally.
- Divide the chocolate kissel between drinking or dessert cups and leave to cool completely.
Notes
- You can adjust the amount of sugar to taste.
- Any fresh, ripe fruit is suitable for the fruit kissel. You can also use frozen or dried fruits.
- If you want your dessert to have a jelly-like consistency, use a little more starch.
- Use almond milk or soy milk for the vegan milk and chocolate kissel. Oat milk and rice milk are not suitable.
- Store the dessert in the fridge. It will thicken slightly after chilling.
- Take note of the detailed tips and tricks for making the kissel at the top of the article.
If you are using Pinterest, you can pin the following picture:
