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Mannaya Kasha

A silky, comforting semolina porridge cooked gently in milk and finished with butter. It is a traditional breakfast staple loved for its smooth texture.

10 minEasyServes 2260 cal/serving

RussianBreakfastStovetopVegetarianHalal-friendlyKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

  • 2 cups whole milk
  • 1/4 cup semolina flour
  • 1 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tbsp unsalted butter, sliced

Instructions

  1. 1

    Bring 2 cups whole milk to a gentle simmer in a small saucepan over medium heat.

  2. 2

    Whisk in 1 tbsp granulated sugar and 1/4 tsp fine sea salt until dissolved.

  3. 3

    Slowly pour in 1/4 cup semolina flour while whisking continuously to prevent lumps.

  4. 4

    Reduce heat to low and cook for 3 to 5 minutes, stirring constantly until thickened.

  5. 5

    Remove from heat, stir in 1 tbsp sliced unsalted butter, and let rest for 2 minutes before serving.

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Questions

How do I know the sauce has reduced enough in Mannaya Kasha?

Step 4 reads: "Reduce heat to low and cook for 3 to 5 minutes, stirring constantly until thickened." Go by step 4, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

Can I make Mannaya Kasha gluten-free?

Yes. The gluten in Mannaya Kasha is 1/4 cup semolina flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Mannaya Kasha vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups whole milk and 1 tbsp unsalted butter, sliced. For fully plant-based entries, see the vegan breakfast collection.

How many calories are in Mannaya Kasha?

One serving (the recipe makes 2) is about 260 calories, with 8 g protein, 38 g carbohydrate and 9 g fat, plus 2 g fiber and 140 mg sodium. The figures are estimates computed from the ingredient list.

How long does Mannaya Kasha keep?

Refrigerate what is left of Mannaya Kasha within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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