Wheat kasha is deeply rooted in my childhood memories as a simple yet nourishing breakfast, or a light evening dish. I know children are fed with all sorts of ready-made cereal mixtures these days, but perhaps we shouldn’t quite abandon traditional recipes that use fresh, good-quality ingredients and take very little time to prepare.
Wheat Kasha
Serves 2
- 500 ml milk
- 4 tablespoons coarse wheat flour
- 2 tablespoons sugar
- ground cinnamon and vanilla sugar to taste
- fresh or home-bottled fruit
- 2 teaspoons butter
Method:
- Pour the milk in a saucepan and warm it over a low heat. Add the sugar and let dissolve.
- Spoon by spoon add the flour, stirring well all the time. Increase the heat slightly and continue stirring until the milky mixture comes to the boil and thickens. Turn down the heat and continue cooking for another 3 minutes. Set aside.
- Transfer into bowls and dust with ground cinnamon and vanilla sugar. Place a teaspoon of butter in the middle of each helping and decorate with the fruit.
Wheat kasha can be served and eaten either hot or cold, so it’s a nice dish to have on a hot summer day, especially if served with fresh local fruit.
cookslovak 
I am/was so very lucky enough to not only know my Slovak grandparents but also to have the chance to learn and execute with great competence many of the recipes that my grandmother brought with her from Slovakia. I happened upon this one while screwing around on Google one evening. I never really put two and two together to realize this was something that had Slovak origins until I read this. I’ve enjoyed the ridiculous simplicity of this dish from the time I was small sitting in her kitchen until now (Somewhere in my middle fifties, no need to be precise.) Thanks for putting this out there and teaching me something about my Slovak heritage.
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Thanks for yor kind words, Tim. I’m glad I could be of some help in your Slovak heritage discoveries. I hope you’ll keep coming back for more.
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