It's just impossible not to fall in love with Czech Krupicová kaše. This creamy porridge, effortlessly whipped up from cream of wheat, holds a special place in the hearts of many, especially children. Let's learn how to make it from scratch!
➜ What is Krupicová kaše
In Czech cooking, Krupicová kaše is a tasty sweet dish made with cream of wheat and milk. For a true Czech experience, sprinkle the top generously with a mixture of cocoa powder and sugar. Enough melted butter is also necessary as a finishing touch.
Also known as "pohádka mládí" or "fairy tale of youth," Krupicová kaše is a perfect comfort food, often lovingly prepared by Bohemian Grandmas for their grandkids.
The best way to enjoy Krupicová kaše is to indulge in it for breakfast or dinner.
How to say Krupicová kaše anglicky (in English)? The possible translation is cream of wheat, cream of semolina, or semolina porridge.
➜ Pronunciation
I recorded a short audio clip on pronouncing the Czech word "Krupicová kaše." Feel free to click and listen!
➜ Ingredients
The main ingredient to make Krupicová kaše is coarse semolina, known in Czech as Krupička.
In the U.S., there is a product called Cream of Wheat, which is the closest thing to Czech Krupička. From what I've gathered from various food-related discussions on the internet, cream of wheat should work just fine in this recipe.
For the Kaše part
- Cream of wheat (in Czech, Krupička)
- Whole milk
For the topping
- Granulated sugar; or powdered sugar for those who don't like when sugar crunches between their teeth.
- Powdered cocoa; unsweetened (not Czech Granko)
- Unsalted butter; melted
➜ How to make Czech Krupicová kaše
STEP 1: Pour the milk into a saucepan and place it on the stove. Heat the milk over medium-high heat until it is lukewarm, but not hot.
Remove the milk from the heat and stir in the Cream of Wheat. Whisk gently to prevent lumps from forming. Return the saucepan to the heat (photo 1).
STEP 2: Cook until thickened. Stir constantly to avoid lumps (photo 2).
Never leave cooking kaše unattended and without stirring. There is a risk that it will burn on the bottom of the saucepan.
STEP 3: Spread the wheat cream on a wide plate and sprinkle with granulated sugar mixed with cocoa powder.
STEP 4: Pour over the melted butter. Serve immediately.
Krupicová kaše isn't sweet by nature. So sprinkle the top generously with sugar and cocoa powder, and drizzle with melted butter.
TIP: You can also slice the cold butter into thin slices and lay them on the surface of the krupicová kaše before serving.
➜ Topping
There are several toppings you can use for Krupicová kaše. Our family's first choice is a mixture of granulated sugar and regular cocoa powder (not Granko).
➜ Cook’s Tips
- Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
- In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
- Besides the usual topping ingredients, you can also enhance your meal with fruit, maple syrup, or honey.
➜ How to eat Krupicová kaše
Just so you know, there are two passionate groups of people in the Czech Republic who defend their way of eating Krupicová kaše.
The first group insists that the kaše must be thoroughly mixed first. The others believe in eating the Kaše in a circular motion around the edges of the plate, gradually working toward the center, where there is usually most of the topping and butter.
Personally, I belong to the second category. The practical reason for this method is that the Kaše is cooler around the edges and too hot in the middle to start there.
➜ Quick notes
- My grandpa Antonín used to make the best Krupicová kaše. His secret ingredient was a spoonful of honey he added to the dish. Kaše then tasted even more delicious.
- Some Czechs call this dish "baby goulash." This nickname probably dates back to the time when Czech men were given this meal during their military service, around the second half of the last century.
More Czech desserts:
- Lívance – yeasted pancakes with cinnamon
- Bábovka – marbled bundt cake
- Kefírka – buttermilk sheet cake
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Krupicová kaše
Ingredients
- 2 cups milk (480 ml)
- 4 Tablespoons Cream of Wheat heaped
Topping
- 2 Tablespoons cocoa powder unsweetened
- ½ cup granulated sugar
- 2 Tablespoons unsalted butter melted
Instructions
- Pour the milk into a saucepan and place it on the stove. Heat the milk over medium-high heat until it is lukewarm, but not hot.
- Remove the milk from the heat and stir in the Cream of Wheat. Whisk gently to prevent lumps from forming. Return the saucepan to the heat.
- Cook until thickened. Stir constantly to avoid lumps.
- Spread the wheat cream on a wide plate and sprinkle with granulated sugar mixed with cocoa powder.
- Pour over the melted butter and serve immediately.
Notes
- Makes 2 portions.
- The Czech substitute for Cream of Wheat is Dětská krupička.
- Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
- In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
- How to eat Krupicová kaše? I suggest to eat it in a circular motion around the edges of the plate, gradually working toward the center, where there is usually most of the topping and butter.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Blazena
My dad always added one egg in krupicova kase, topping it with coarse sugar cinnamon combo. We loved this meal.
Tamara
TIL my Mom gave me dessert for breakfast in the winters before school.
Dolores
I think mother used cream of rice served the same way on a flat plate sprinkled with a lot of cinnamon and sugar.
Anicka Cooklikeczechs.com
Thank you for your feedback, Dolores. There are many variations on krupicova kase - this one sure sounds lovely!
Jaroslav Dohnal
My father always reserved a little milk and mixed this with the semolina, slowly adding it when the milk becomes hot. I always thought that was to prevent lumps. I've always done it that way and have never had lumps. 🙂
Petra Kupská
Ahoj Jaroslav, thank you for your insightful comment 🙂 You're right, this is a great method to make "krupicová kaše" smooth. At my house, I make a classic Czech powder pudding this way. Exactly as you describe: whisk it in a little lukewarm milk, and then slowly add to the warm milk, stirring constantly, cook and serve! 🙂
Wilbert
I loved my grandma's apple strudel, can you please remind me how to make it correctly. Thank you!!
Petra Kupská
Hi Wilbert, I have two recipes for apple strudel here. One is a traditional one made with elastic dough, you can find the recipe here: traditional apple strudel. The second recipe is very simple because you need store-bought puff pastry to make it. Recipe here: puff pastry apple strudel
If you need to add any information, feel free to ask!
Wilbert
Loved it
Petra Kupská
Thank you for your kind comment! 🙂
Jan Kosek
As children, we called it "Heaven`s concrete" (nebeský beton), due to its consistence.
Petra Kupská
I have to smile, Jan, because you describe exactly what happened when my son made krupicova kase once. He put too much semolina in the milk so that there was a spoonful standing in it 🙂
Xenia
This is EXACTLY the way my Slovak mother made this, including serving it in a shallow bowl, sprinkled with cinnamon sugar, and pats of butter!! I will have to try it with cocoa powder! Thank you for the recipe, as I cant wait to make it with your recipe, in honor of my mama!
Petra Kupská
Thank you for your nice words. My dad used to make this dish in our house. If we didn't have cocoa powder, he also sprinkled the porridge with cinnamon and sugar. What a treat!
Charles (Karel)
I'm 62 years old and still make this for myself, thanks for the tip with the honey and cinnamon, I call it the ultimate in comfort food. 5 stars
caring cihlar
just like my mother thanks for the recipe and the sweet memories 😘
Anicka Cooklikeczechs.com
Thank you for your comment! I am happy the recipe brought back nice memories 🙂
Greetings from the Czech Republic.