The word ‘kasha’ in English was borrowed from the Russian language to name buckwheat groats, but in fact ‘kasha’ in Russian means any hot cereal normally eaten for breakfast. I like buckwheat, millet, oats, rice kasha and my favorite one is mannaya kasha (farina porrige/manka).
Mannaya kasha is creamy when it’s hot but it can become a pudding when it cools. And when it’s cold it can be cut into square pieces/cakes with some syrup poured on top or jam on the side and then it can be served as a dessert.
Mannaya Kasha Porridge
2 cups of water
½ cup of almond/soy milk
½ teaspoon of sea salt
I place ½ cup of dry farina cereal in a saucepan and pour 1 cup of cold water, mix it very well, then add another cup of cold water, stir again and put it to cook on medium fire. I stir continuously to avoid any clumping and watch it growing thicker, and thinker. I cook stirring for about 7 min. When it is ready I add ½ cup of almond or soy milk, and sea salt, mix well, turn off the burner and leave it on stove covered with a lid.
After it cools in a few minutes I serve it in a bowl plain or with some coconut oil or any other choice of oil, or garnish with seeds or nut butter.
The remaining mannaya kasha I save for dessert. For a fancier look it can be cooled in a container of a specific shape, or can be put in the fridge in the same saucepan. When it is time to have a dessert the container is turned upside down and the kasha is on the plate in a desired shape. It can be cut into pieces or served whole with maple syrup for example.
More vegan Russian recipes: Beet Salad
Love this article? Keep up-to-date on the latest from Peaceful Dumpling: Subscribe to our Newsletter!
Photo: Larisa Tazmin