How to make Mannaya Kasha (Манная Каша) or Cream of Wheat from scratch

How to make Mannaya Kasha (Манная Каша) or Cream of WheatMannaya Kasha ingredientsMannaya Kasha PreparationCooking Mannaya Kasha

I have always hated eating porridge for breakfast. I don’t know why, but I’m not usually a breakfast eater, except when it comes to bagels, fried eggs or Mannaya Kasha. While the rest of the family ate porridge, I ate my Mannaya Kasha. It’s better known in the US as Cream of Wheat or farina, but I’m not sure if that was the brand name or not. Mannaya Kasha is a popular breakfast in Eastern Europe and Russia. It’s basically semolina cooked in milk to make a hot breakfast porridge, usually served with jam or fruit. Use milk! Don’t cook Cream of Wheat with water, that is just disgusting and shouldn’t even be an option (like suggested on the back of the Cream of Wheat box).

As a kid, I was the only person in my class that ate this for breakfast, I suppose maybe it was just a cultural difference. Boy, how I wanted my parents to buy me Fruit Loops, good thing they didn’t! The Russian way to prepare Mannaya Kasha adds salt, sugar and butter at the end. You end up with a semi-sweet, slightly salty breakfast kasha. I always add 2 teaspoons of brown sugar, which gives it a caramelised flavour. My son loves it so much that this is the first meal he learnt how to cook on the stove by himself. So next time you see semolina in the grocery store, give this delicious breakfast recipe a try! Bon Appetit! Приятного аппетита!
How to make Mannaya Kasha (Манная Каша) or Cream of Wheat

How to make Mannaya Kasha (Манная Каша) or Cream of Wheat from scratch
 
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Recipe type: Breakfast
Cuisine: Russian
Ingredients
  • 3 cups milk
  • ½ cup semolina
  • 1 teaspoon butter
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons of brown sugar (optional)
Instructions
  1. Pour the milk into a medium saucepan and bring up to a boil.
  2. Slowly add the semolina into the hot milk, while stirring rapidly and continuously. If you add the semolina too quickly, it will clump up into small balls, ruining the consistency of your porridge. Keep rapidly stirring whilst adding more semolina.
  3. Continue to stir until porridge starts to thicken to your desired consistency.
  4. Add the sugar, salt and butter and stir until mixed through out.
  5. Serve. I add an extra knob of butter to my bowl, plus 2 teaspoons of brown sugar.

©PetersFoodAdventures.com
A breakfast staple on every Russian table. Mannaya Kasha (Манная Каша) is also known as Cream of Wheat, Farina, and Semolina Porridge.How to make Mannaya Kasha (Манная Каша) or Cream of Wheat


A breakfast staple on every Russian table. Mannaya Kasha (Манная Каша) is also known as Cream of Wheat, Farina, and Semolina Porridge.

6 comments

  1. I remembered my Ukrainian mum making this for us children growing up in Australia. I don’t think she put butter in it. I must ask her about it since I adored it and am drooling after not having it for about 4 decades 😉 I do have some of that brand of semolina in the freezer to use when baking sour dough so should have made some.

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