Mannaya Kasha Recipe

Whip up this easy and delicious puree of semolina and whole milk perfumed with cardamom or cinnamon for your baby!

| December 2019


Russia/Eastern Europe

Makes about 6 ounces

Kasha is often thought of as buckwheat porridge, but in parts of Eastern Europe, it’s the name of a semolina-based dish often served with berries for breakfast—as in this mannaya kasha (pronounced “mun-nigh-uh kah-sha”). Warm and creamy, this porridge is wonderful for babies. To add flavor, I perfume the milk with cinnamon or cardamom before whisking in the semolina. You can serve the semolina plain, with just the perfumed milk, or with berries for a more authentic kasha.

A World of Flavor:


Semolina, the grain used to make pasta, is an ingredient in recipes all over the world. In South India, for example, it’s used to make a savory pudding seasoned with ghee and spices. It can also be turned into a sweet pudding called sheera when boiled with milk and cardamom.

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