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Tykvennaya Kasha

By Groceree

Also known as Russian Pumpkin Porridge · Pumpkin Millet Porridge

Russian millet porridge for autumn mornings: diced pumpkin simmered in water until soft, then well-rinsed millet, then whole milk with a little sugar, cooked gently until thick, creamy and orange. Butter is stirred in at the end, and an optional 20 to 30 minutes in the oven gives the golden-skinned, baked texture of kasha from a Russian stove.

Last updated

A bowl of thick golden-orange millet porridge with soft pieces of pumpkin, glossy with melted butter.
Servings
4 servings
Prep
15 min
Cook
45 min
Total
1 h 10 min

Ingredients

  • pumpkin600 g
  • millet200 g
  • water300 ml
  • whole milk600 ml
  • caster sugar2 tbsp
  • salt½ tsp
  • butter40 g

Instructions

  1. 01

    Peel the , scrape out the seeds and cut the flesh into 1 cm cubes. You should have about 450 g.

  2. 02

    Put the in a sieve and rinse it under hot running water, rubbing the grains between your fingers, until the water runs clear. Pour a kettle of boiling water through it as a final rinse and leave it to drain.

  3. 03

    Put the in a heavy-based 3-litre saucepan, ovenproof if you plan to bake the kasha, and add the 300 ml of . Bring to the boil, then cover and simmer over a low heat for 10 minutes, until the is soft.

  4. 04

    Stir in the and simmer, uncovered, for 8 to 10 minutes, until it has soaked up most of the .

  5. 05

    Pour in the , add the and and bring back to a gentle simmer over a medium heat, stirring. If you plan to bake the kasha, heat the oven to 180°C now.

  6. 06

    Turn the heat to low and cook for 15 to 20 minutes, stirring often and scraping the bottom of the pan, until the is soft and the porridge is thick and creamy. Crush some of the against the side of the pan as you stir, for a smoother and more orange kasha.

  7. 07

    Stir in the and take the pan off the heat.

  8. 08

    Cover and leave to stand for 10 minutes, so the finishes swelling and the porridge turns silky. For the traditional baked version, put the pan in the oven uncovered instead and bake for 20 to 30 minutes, until a golden skin forms on top.

  9. 09

    Spoon into warm bowls and serve hot.

Notes

  • Rinse the millet until the water runs clear, finishing with hot water. It washes off the dusty, oily coating that makes millet taste bitter.
  • Keep the heat low and stir often once the milk is in. Milk catches on the bottom of the pan, and a scorched taste spreads through the whole pot.
  • Choose a dense, sweet pumpkin, or use butternut squash. Watery carving pumpkins give a pale, bland kasha.

Nutrition per serving

Calories
410 kcal
Protein
12 g
Carbs
57 g
Fat
16 g

Estimated from the ingredients.

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