Spicy buckwheat "soup" with nuts

I propose to cook milk buckwheat soup. What is it? Soup, porridge, dessert? I find it difficult to answer. But the fact that it is undoubtedly delicious, I can say with confidence.

Ingredients

• buckwheat 0.5 tbsp.
• water 0.6 tbsp.
• 3.2% milk 500 ml
• sugar 1-3 tsp
• Optional:
• cinnamon 1 stick
• ginger root 2 cm
• hazelnuts or almonds 50 g
• powdered sugar 1-2 tbsp. l.
• coconut flakes 10-30 g

Directions

1. Let's start with a simple option.
2. In this case, sugar can be excluded.
3. Use regular milk or baked milk.
4. Rinse buckwheat, fry in a dry frying pan.
5. Frying is not necessary at all, but the aroma is painfully good.
6. Pour boiling water 1 to 1 (water can be a little more), add salt, bring to a boil over high heat.
7. Cover with a lid and simmer for 10-12 minutes until the moisture evaporates and the buckwheat is ready.
8. If you want to cook fluffy rice or buckwheat quickly and without hassle, cook in a thick-walled non-stick pan.
9. Put a portion of crumbly buckwheat on a plate.
10. Optionally, you can add 1 tsp. or more regular or brown sugar.
11. Pour in milk until the consistency of a thin soup. The dish is ready.
12. If desired, you can add a small piece of butter.
13. Pour hot buckwheat with cold milk, cold - hot. And serve immediately.
14. Bon appetit!
15. Well, now - exotic.
16. For this recipe, you can use coconut milk, then omit the coconut.
17. Adjust the amount of spices and sugar to your liking.
18. Let's start with nuts (I have almonds).
19. Pour boiling water over walnuts and simmer for 4 minutes.
20. Drain in a colander, rinse under cold running water and pour cold water for 2 minutes.
21. With a light movement of the hand, peel the nuts.
22. You can simply squeeze the nut between two fingers and turn. It slips out of the husk like soapy.
23. Coarsely chop the nuts with a knife or blender.
24. Dry in a dry frying pan, over medium heat, until the nuts begin to toast (this is immediately visible in small pieces).
25. Sprinkle with sifted powdered sugar and heat, stirring, until the powder melts (it will flow and darken almost immediately).
26. Remove from heat, continuing to stir for another minute.
27. Transfer to another bowl, soak the pan.
28. Everything, sweet nuts are ready.
29. Heat milk.
30. Add peeled ginger root (cut in half lengthwise), cinnamon stick, coconut flakes and, for the sweet tooth, brown sugar.
31. Bring all this to a boil, remove from heat and leave for 10 minutes so that the milk is flavored.
32. Remove cinnamon and ginger root from milk.
33. (if you do not like to chew the chips, then you can strain the milk through a sieve).
34. Put a portion of hot crumbly buckwheat on a plate, pour spicy hot milk and sprinkle with sweet nuts.
35. Serve immediately.
36. Bon appetit!