Belarusian Berry Pudding (Kulaga)
Кулага KulahaSay it: koo-LAH-hah
Kulaga is an old Belarusian country dessert: a cold, spoonable berry pudding with a softer set than clear starch-thickened kissel. Forest or garden berries are simmered with water, thickened with rye flour, and sweetened with honey. The rye brings an earthy, malty tone that balances the fruit, and the recipe works with fresh berries in season or frozen fruit in winter. It uses simple, low-cost ingredients and is convenient to chill ahead in a bowl or individual glasses.
Belarusian Berry Pudding (Kulaga)
Кулага, Kulaha
Pronounced koo-LAH-hah
- Serves
- 6
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Sort through the berries and rinse them; if using frozen fruit, add it to the pan without thawing first.
In a small bowl, whisk the rye flour into 1/2 cup (120 ml) of the measured water until the mixture is smooth and can be poured.
Place the berries and the remaining 3 1/2 cups (840 ml) water in a medium saucepan. Boil over medium-high heat, then lower the heat and simmer for 5–8 minutes, until the berries soften and color the liquid.
Give the flour mixture another stir, then stream it slowly into the simmering berries while whisking continuously.
Cook over medium heat, stirring almost constantly with a wooden spoon or whisk, for about 5–8 minutes more, until the pudding is clearly thick, holds a coating on the back of the spoon, and has no raw flour taste.
Take the pan off the heat and cool for 10 minutes, then stir in the honey until it dissolves. Taste, and add more honey if the berries are tart.
Transfer the kulaga to a serving bowl or individual glasses, let it cool to room temperature, then refrigerate for at least 2 hours, until cold and softly set. Serve chilled.
Regional variant: Blackcurrant Kulaha (Kulaha z parečkami)
Replace the mixed berries with 4 cups (about 600 g) fresh or frozen blackcurrants. Because blackcurrants are tart, raise the honey to about 6–8 tablespoons, or use a combination of honey and a small amount of sugar. Simmer the fruit 3–5 minutes longer to soften the skins, then thicken as directed; the finished pudding will be deep purple with a slightly stronger flavor.
Cook's notes
- Strain the flour slurry through a fine sieve before adding it if any lumps remain.
- Frozen berries produce the same deep color and often soften faster; if the frozen berries are large, allow 2–3 extra minutes for the first simmer.
- Keep the heat moderate and stir frequently, since rye flour can stick to the bottom of the pan as the pudding thickens.
Serve with
Serve it cold with a few fresh berries and a little extra honey; cold milk or thick cream is a simple traditional accompaniment.
Make ahead and storage
Refrigerate for up to 3 days. If the pudding becomes too firm, stir in 1 or 2 tablespoons of cold water before serving.
