The word “mannaya kasha”– semolina porridge, conjures up a lot of memories from my childhood, and has a special meaning in the hearts of anyone who grew up in Russia. I’m sure that every baby who has started its journey into the exciting world of food, has had numerous early meals include this hot breakfast cereal. Absolutely any adult can recall at least one episode that involved a loving parent or grandparent spoon feeding him or her this lovely kasha, asking them to eat just one more spoon for the health of the mom, grandma, great grandma, (or anyone else they could think of). Growing up and entering grade school, there was again many associations with this particular meal. When someone didn’t do well in a physical or mental activity, it would surely be noted that “he probably didn’t eat enough kasha (porridge) when he was young”, and one of the first sentences the kids learned to read would most likely have been “Masha eating Kasha”. I won’t risk giving you a recipe of the hearty breakfast (un)loved by so many kids, but will offer you something much tastier, and maybe you can build your own associations with this dish.
This recipe transforms the hot breakfast cereal into a fluffy, light pudding with hints of vanilla that looks and tastes nothing like the breakfast of my childhood.
For more Russian recipes, visit Russian Cuisine page.
- 1/2 a cup semolina
- 2 cups milk (I used whole milk)
- 2 eggs, separated
- 6 Tbsp. unsalted butter + 1 Tbsp. for greasing the mold
- 2 tsp cornmeal for the mold
- 2 Tbsp. sugar
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup fresh raspberries
- 1 cup fresh strawberries
- 2 Tbsp. sugar – for sauce
1. In a medium pan, add milk, and stir until it’s boiling.
2. Lower to medium-low heat and slowly add in the semolina, stirring constantly.
3. Turn the heat back to medium, stirring until boiling.
4. Lower the heat to low again, and stir for another 3-5 mins until the mixture is not longer wattery.
5. Remove from the heat.
6. Immediately add the sugar and butter.
7, Mix until it’s combined and add vanilla extract.
8. Separate egg yolks from egg whites and add the egg yolks into the pan, and combine gently.
9. Wisk the egg whites with a pinch of salt until stiff peaks forms.
10. Once the semolina mixture had a chance to cool, add the eggs whites into the mixture and mix well.
11. Pour the mixture into a greased molded baking pan (also I sprinkle the mold with corn meal) and bake in a pre-heated oven for 25-30 minutes until the top has browned.
12. Remove from the oven and cool at room temperature.
13. Place in the refrigerator to cool completely.
Optional: to further decorate this beauty, make a quick berry sauce.
1. Blend 2 tablespoons of sugar with the fresh berries.
2. Add the mixture to a small saucepan, and heat until it’s boiling.
3. Continue stirring until you like the consistency.
4. Remove from heat and allow to cool until pouring over pudding.