Russian
Guryevskaya Kasha
A traditional Russian baked semolina kasha layered with browned milk skins, nuts, and fruit preserves. It is rich, fragrant, and served warm like a festive dessert porridge.
Watch it madeЗона Лазерсoнов · 13:09
Ingredients
- Whole milk2 cups
- Heavy cream1 cup
- Semolina1/3 cup
- Sugar3 tbsp
- Unsalted butter2 tbsp, plus more for the dish
- Salt1 pinch
- Vanilla sugar or vanilla extract1 tsp
- Walnuts or almonds, blanched and toasted1/3 cup, chopped
- Raisins2 tbsp
- Candied orange peel or chopped dried apricots2 tbsp
- Apricot or berry preserves3 tbsp
- Fine sugar for the top1 tsp
Method
- Heat the oven to 425°F / 220°C and butter a small baking dish.
- Pour the heavy cream and 1/2 cup of the milk into a wide shallow ovenproof pan and place it in the hot oven until a golden-brown milk skin forms on top.
- Carefully lift the browned skin with a fork or spatula, place it on a plate, and return the pan to the oven to form more skins.
- Repeat until you have 6 to 8 browned milk skins, then reserve the remaining cream mixture.
- Warm the raisins in a little hot water for 5 minutes, then drain them well.
- Bring the remaining 1 1/2 cups milk and the reserved cream mixture to a gentle simmer in a saucepan.
- Whisk in the semolina in a thin stream and cook over low heat, stirring constantly, until thick and smooth, about 5 to 7 minutes.
- Stir in the sugar, salt, vanilla, and butter, then remove the kasha from the heat.
- Spread a thin layer of semolina kasha in the buttered baking dish.
- Lay one or two milk skins over the kasha, then scatter with nuts, raisins, candied peel or dried apricots, and small spoonfuls of preserves.
- Repeat the layers, using all the kasha and milk skins, finishing with a layer of kasha on top.
- Sprinkle the top with fine sugar and bake at 375°F / 190°C until the surface is golden and lightly caramelized, about 18 to 22 minutes.
- Let the Guryevskaya kasha rest for 5 minutes before serving warm.
Common questions
Can I substitute the nuts, dried fruit, or preserves in Guryevskaya Kasha?
Yes. Walnuts, almonds, raisins, candied orange peel, apricots, and apricot or berry preserves are all flexible. Use what you have, but keep one nut and one sweet-tart fruit for balance. Toast nuts first for better flavor.
How long does Guryevskaya Kasha take from start to finish?
Plan for about 45 to 60 minutes total. Most of that is making the milk skins and cooking the semolina. If you work efficiently, the layering and final bake add only a little extra time.
What are the most common mistakes when making this dish?
The biggest mistakes are scorching the milk skins, adding semolina too quickly, and not stirring enough, which causes lumps or sticking. Keep the heat moderate, whisk semolina in a thin stream, and cook until thick but still smooth.
How should I store leftover Guryevskaya Kasha?
Cool it completely, cover tightly, and refrigerate for up to 3 days. Reheat gently in a low oven or microwave with a splash of milk or cream to loosen it. The top will soften, but the flavor stays good.
How should Guryevskaya Kasha be served?
Serve it warm in slices or spoonfuls, with the browned milk skin and nut-fruit layers visible. A light dusting of fine sugar and an extra spoonful of preserves on the side work well. It is rich, so small portions are ideal.