Name: Pshennaya Kasha with Pumpkin (Russian Millet Porridge)
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 200 g millet; 500 g pumpkin; 700 ml milk; 200 ml water; 2 tbsp sugar; 30 g butter; 0.25 tsp salt

Question 1

How do I get rid of the bitterness in millet?

Accepted Answer

Rinse the millet in several changes of cold water until the water runs clear, then pour boiling water over it and drain — this removes the bitter, oily layer on the outside of the grain. Buying fresh, bright-yellow millet helps, since the bitterness grows as it ages and the oils go rancid. Store it in a cool, dry place and don't keep it too long. Scalding just before cooking gives the cleanest taste.

Question 2

Is millet porridge with pumpkin gluten-free, and can I make it vegan?

Accepted Answer

Yes, it's naturally gluten-free: millet is a gluten-free grain, and pumpkin, milk, and butter contain no gluten either. For a vegan version, cook it in plant milk such as oat or almond and finish with vegetable oil or a vegan spread instead of butter. Sweeten with sugar, honey, or maple syrup to taste. The method stays exactly the same.

Question 3

What pumpkin is best, and can I use frozen or butternut squash?

Accepted Answer

Choose a sweet, dense variety — butternut, kabocha, or any firm cooking pumpkin — rather than a watery jack-o'-lantern type. Frozen pumpkin works well and can go straight into the milk without thawing; just cook it a little longer. Butternut squash is an excellent, reliably sweet substitute. The riper and sweeter the pumpkin, the less sugar you'll need.

Question 4

What's the right ratio of liquid to millet?

Accepted Answer

For a soft, spoonable porridge use about 1 part millet to 3.5–4 parts liquid, counting the pumpkin's own moisture. Use more liquid for a looser, pourable kasha and less for a thicker one. Millet keeps absorbing liquid as it rests, so it firms up after cooking — loosen it with a splash of hot milk if needed. Cook it covered on low heat so the liquid soaks in evenly.

Question 5

Can I bake it, and what do you serve it with?

Accepted Answer

Yes — a baked version is traditional: transfer everything to a clay pot, or hollow out a small pumpkin and bake the kasha right inside it at 180°C until set and golden. Serve it hot with a knob of butter, honey, jam, or dried fruit like raisins and dried apricots. A sprinkle of cinnamon or a handful of nuts makes it more of a treat. It's a filling breakfast or a light supper.

Pshennaya Kasha with Pumpkin (Russian Millet Porridge)

Ingredients

Method

FAQ

Keep browsing

Pancakes with Caviar

Solyanka

Sturgeon in Cream Sauce

Comments