Kissel can be prepared from berries or fruit – fresh, frozen, dried, from rhubarb and milk. Preparing kissel is much easier if instead of berries and fruits, berry/fruit syrups or juices are used. The easiest way to make kissel is from dry kissel concentrate that is available in stores. Dry kissel contains fruit or berry extract, sugar, potato starch and lemon acid. Dry kissel is diluted with cold water (100 g / 4 oz kissel per 1 cup). Pour it into boiling water (1 1/2 cup), mix, boil and cool.
Using more or less potato flour results in berry and fruit kissels of different thickness. Usually medium-thick kissel is prepared. Use 2 tbsp of potato starch per 4 cups of kissel. If 3 tbsp of potato starch is used per 4 cups, thick kissel will come out. When preparing kissel, dilute potato starch in cooled boiled water (2 tbsp potato starch per 1 cup water). Dilute starch while making syrup, because if it is diluted ahead of time, it will form residue on the bottom.
Strain diluted potato starch and pour into hot syrup at once, and quickly mix. Don’t boil kissel for too long, because it will become to thin.
Kissels are served cold; medium-thick kissel can also be served hot. Thick kissel should be poured into molds and cooled well. The mold should be moistened with cold water from the inside first; this way kissel will easily separate from it. To prevent film from forming on top of kissel, it should be sprinkled with a thin layer of sugar. Kissel can be served with sugar, cold milk or cream.