Mannaya Kasha is one of foods associated for russian people with their childhood. When I was little I was always told it is rich on nutrients and required for healthy kid growth – every kid knew that to grow strong and healthy they need to finish up their plate with semolina porridge.
Just as a note: while researching for proper translation for this recipe, I stumbled on information that semolina porridge isn’t recommended for kids younger than 3 years (which was new to me) as it contains high amount of gluten and also phytin. But because it also has a lot of proteins and high content of vitamins E and B1 it is very good for kids after 3 year old who have no gluten intolerance.
While cooking it is important to stir mannaya kasha all the time (I use whisk for this and it helps a lot), or you will get clots and no kid likes them in their mannaya kasha.
- 1/3 cup of semolina flour
- 1 pint of milk
- 1 tbsp of butter
- 1 tbsp of sugar
- Salt to taste
- Seedless berry jam (optional)
How to prepare, step-by-step:
- Prepare ingredients:
- Pour milk into small cooking pot, add sugar:
- And butter:
- Put on moderate burner and bring to boil, stir from time to time:
- Remove cooking pot from burner and gradually stir all semolina flour in using a whisk:
- Put cooking pot back on burner, continuously stirring with a whisk bring it back to boil, and remove again, continue to stir until kasha gains desired thickness:
- Pour to bowls:
- If desired pour some seedless berry jam over (warm it up in microwave to make it liquid if needed), it will adds berry taste to semolina porridge: