3092 Semolina with almond milk

Kashka mannaja na mindal’nom moloke

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1⅛ glasses, or ½ lb, semolina
  • ½ glass sugar
  • ¼–½ lb sweet almonds
  • 5–10 bitter almonds
  • serve fine sugar separately


    Scald ¼-½ lb sweet almonds and 5–10 bitter almonds with boiling water, remove the skins, and finely pound the nuts, adding water by the spoonful. Strain the nuts, pound them again, dilute with 4 glasses hot water, mix, and bring to a boil. Stir in 1⅛ glasses semolina. After the semolina has cooked and thickened, add ½ glass fine sugar. Transfer to a silver saucepan, strew with fine sugar, and glaze with a salamander. It is essential to cook the kasha in a stoneware saucepan and not to add the sugar earlier, otherwise the almond milk will spoil.