People reach my blog at least once a week with krupice as the keyword. So here’s the deal on how to make it.. the Czech way. With a lot of trial and error I have come up with the right formula for the perfect consistency and balance of sugar and semolina. Here’s the first time I spoke on krupice.
The easiest place to find semolina is at an Indian store. That is, if you don’t live near a Czech store.
How many people are you cooking this for? We have 1 Czech hubby, 1 Mommy, and 1 Peanut. So take that into consideration when I give you this recipe.
1 bag of semolina (as fine grain as you can get it)
half-stick butter (margarine doesn’t work for this)
* Heat up 4 cups of milk and 1 cup of sugar in a pan on medium heat. When the milk and sugar are room temp to lukewarm add 1/2 cup of semolina and stir.
* Stir, and stir, and stir, and stir til your arm falls off. Do not think you can speed up the process by kicking the heat up, you’ll burn it. Be patient… keep stirring.
* Right when it begins to boil is typically when it’s done. If it’s a little soupy.. that’s ok, as it cools down it may thicken. Do NOT add semolina at boiling point or else you’ll get lumps in it and it ruins your krupice memory. Even when its soupy.. its good.
* Pour the krupice on your individual plates.
* Get a stick of real butter (don’t short change yourself by getting margarine) and stir it on top of the krupice. Don’t do it too much or else you’ll only taste butter. Just enough to see a small butter stream in your krupice.
* Using a sifter, put a tbsp of unsweetened cocoa powder and sift it on top of each plate. Cover the entire krupice, leave no part naked!
* Repeat sifting with powdered sugar.