Mannaya Kasha Recipe

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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.


  • 1 cup whole milk, water, or a combination
  • Pinch ground cinnamon, ground cardamom, or both 3 tablespoons semolina flour
  • 1 teaspoon seedless jam or fresh berry puree, ideally sugar-free
  • 1 teaspoon unsalted butter, optional


Make: In a 1-quart saucepan, place milk and cinnamon. Bring to a boil, stirring frequently so milk doesn’t stick to the bottom or the pot, and then remove from heat. Whisk in semolina. Return to low heat, stirring and whisking constantly until a porridge starts to form, 3 to 5 minutes.

Serve: Stir in jam and/or optional butter. Serve at once; once cool, porridge can get gummy.

Sweet or Savory Kasha

Replace the cinnamon and/or jam with a combination of other seasonings.


  • clove
  • saffron
  • allspice
  • anise
  • nutmeg


  • paprika
  • parmesan
  • ghee
  • curry powder
  • tomato and basil puree
  • cumin

More from Around the World in 80 Purees:

Cover courtesy of Quirk Books

Excerpted from Around the World in 80 Purees: Easy Recipes for Global Baby Foodby Leena Saini. Reprinted with permission from Quirk Books.

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