Creamy semolina porridge cooked slowly in milk until silky, finished with butter and a swirl of berry jam.
Manna kasha, semolina porridge cooked in milk, is one of the most common breakfasts in Russian households β the kind of dish nearly every child grows up eating, for better or worse depending on how it was made. Done properly, it's smooth and just thick enough to hold its shape briefly on a spoon, nothing like the lumpy version that gives semolina porridge its bad reputation. The trick to avoiding lumps is adding the semolina to the milk in a thin, steady stream while whisking constantly, then continuing to stir over low heat as it thickens over several minutes rather than walking away. A small pinch of salt balances the natural sweetness of the milk, and the porridge is finished off the heat with butter stirred through for shine and richness. Served with a spoon of jam, honey, or fresh berries stirred into the center, this is unpretentious, deeply comforting morning food β quick enough for a weekday, and softened further overnight if you want to make it ahead.
Serves 3
Bring milk, sugar and salt to a gentle simmer in a heavy-bottomed saucepan over medium heat, stirring occasionally so it doesn't scorch on the bottom.
Reduce heat to low. Pour the semolina in a thin, steady stream while whisking constantly to prevent lumps from forming.
Adding it too fast is the number one cause of lumpy porridge β go slow and keep whisking.
Continue whisking over low heat for 4-5 minutes until the porridge thickens to a smooth, pourable consistency β it will thicken further as it cools.
Remove from heat and stir in butter until fully melted and glossy.
Spoon into bowls and top with jam, honey, or fresh berries before serving warm.
Add the semolina in a thin stream while whisking constantly β this is the only real trick to avoiding lumps.
Use whole milk, not skim, for the creaminess that makes this porridge worth eating.
Stir in butter off the heat at the end for shine and richness rather than adding it earlier.
Add a cinnamon stick or vanilla pod to the milk while it warms for extra fragrance.
Make it richer with half milk, half cream for special-occasion breakfasts.
Stir in mashed banana or grated apple for natural sweetness instead of jam.
Refrigerate leftover porridge up to 2 days; it thickens considerably when cold, so reheat gently with a splash of milk stirred in to loosen it.
Manna kasha has been a staple of Russian and Soviet-era childhoods for generations, served in homes, schools and kindergartens alike; its reputation is mixed precisely because badly made versions turn lumpy, while a properly whisked version is silky and genuinely comforting.
The semolina was likely added too quickly or without constant whisking; next time, pour it in a thin stream while whisking non-stop.
Yes β oat milk works particularly well and keeps the same creamy texture; almond milk is thinner but still workable.
Yes, reduce the sugar to a pinch and season the porridge itself as neutral, letting the jam or honey on top provide the sweetness instead.
Per serving (280g / 9.9 oz) Β· 3 servings total
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