Tsupukka (tsupukka)

Instructions

1. Put half of the butter in a heavy-based saucepan and melt it over low heat.
2. Sprinkle in the flour and stir constantly for 3 minutes, until you get a blonde paste that smells of hazelnut.
3. Gradually pour in the warm milk and water while whisking to avoid lumps.
4. Add the salt and sugar, then let it simmer over low heat for 15 minutes, stirring regularly with a wooden spoon.
5. When the porridge thickens and pulls away from the sides, take it off the heat and mix in the rest of the butter in pieces.
6. Flavour with the vanilla and the raisins if you are using them, then cover and let it rest for 5 minutes.
7. Divide among bowls and place a spoonful of smetana in the centre of each before serving warm.