Kutia – Christmas Wheat Berry Pudding with roasted Persimmons
This Polish Christmas dessert – Kutia, is a must-have for Christmas Eve Dinner. Creamy wheat berry pudding made with poppy seeds, roasted nuts, raisins, orange zest, and delicious lightly roasted persimmons.
Kutia is a dish deeply rooted in tradition, and its ingredients are rich with symbolic meaning, reflecting themes of prosperity, unity, and spirituality in Eastern European cultures.
A medley of unique and naturally sweet ingredients, it is no wonder this dessert is a holiday favorite in many Polish homes. I hope you will try it and Kutia will become a traditional dish during the holiday season.
Why you will love Kutia
Satisfying textures – chewy wheat berries, plump dried fruits, crunchy nuts, and creamy honey dressing, every bite offers a perfect mix of textures. Adding roasted persimmons takes it to the next level with their caramelized sweetness!
Warm, festive flavors – cinnamon, nutmeg, honey, and orange zest bring cozy holiday vibes.
Versatile and customizable – it can be enjoyed warm or cold as a dessert, breakfast, or snack.
It’s a crowd-pleaser – sweet, hearty, and fragrant, Kutia appeals to a wide range of tastes and dietary preferences. It’s naturally vegetarian and can easily be adapted to vegan diets with plant-based milk and agave or maple syrup.
Ingredients, Variations and Substitutions
Wheat berries are the base of this traditional Kutia, offering a nutty, chewy texture. Cooked in milk and water, they soak up warm spices like cinnamon and nutmeg, creating a very aromatic foundation. You can also use whole-grain barley, spelt berries, or kamut berries. If you’re looking for a dairy-free option, almond or oat milk works beautifully without losing the creaminess.
Poppy seeds add a delicate crunch and earthy flavor. Soak and grind them for a softer texture. Chia seeds or black sesame seeds could be an interesting twist for a nutty alternative.
Roasted walnuts and roasted slivered almonds bring richness and crunch. If you’d like a change, hazelnuts or pecans could also be used. If nut allergies are a concern, roasted sunflower seeds or pumpkin seeds are excellent alternatives.
Golden raisins (or other dried fruit), soaked in a mix of orange juice and Grand Marnier, add a burst of sweetness with a hint of citrus and liqueur. If you prefer a non-alcoholic option, omit the Grand Marnier or swap it for a splash of vanilla extract. Chopped dried apricots or cranberries could also be used for variety.
Roasted persimmons take this Kutia to another level, adding caramelized sweetness and a velvety texture. Diced and lightly spiced with honey and cinnamon, they bring a unique twist to the traditional recipe. If persimmons are unavailable, roasted pears, apples, or even mango could provide a similar effect.
Honey ties everything together with its natural sweetness, appearing in both the persimmon glaze and the final mix. For a vegan version, maple syrup or agave nectar makes a wonderful replacement without losing the silky texture.
A burst of freshness comes from the orange zest, while the vanilla extract and a dash of nutmeg elevate the dish with their warm, aromatic notes. Lemon zest could work instead of orange for a sharper citrus profile, and cardamom is a great spice alternative to nutmeg. You can also add orange peel.
Equipment you will need
- Large pot with lid
- Small saucepan
- Baking sheet. Use parchment paper or a silicone mat to prevent sticking.
- Mixing bowls
- Microplane or zester
- Knife and cutting board
- Colander or fine mesh sieve
- Wooden spoon or spatula
- Measuring cups and spoons
- Food grinder, meat grinder with fine grinding plate, or mortar and pestle
- Citrus juicer
Top Tips for Best Tasting Kutia
Cook the wheat berries in milk – so they absorb all the milk’s creamy flavors. Perfectly cooked berries should be tender but slightly chewy.
Toast the nuts – to bring out their natural oils and enhance their flavor and texture.
Prepare the poppy seeds – soak or grind the poppy seeds for a softer texture and more pronounced flavor. This step makes them easier to digest and enhances their nuttiness.
Plump the raisins – to infuse them with a citrusy, festive flavor.
Roast the persimmons – dice them into even pieces and lightly coat them in honey and cinnamon. Roast until caramelized but still holding their shape.
Dice the persimmons into even pieces for uniform roasting and coat them in honey and cinnamon. Roast until caramelized but still holding their shape—this adds a rich, sweet note to the dish.
Layer the spices – add cinnamon, vanilla, nutmeg, and orange zest at different stages to ensure their flavors shine. For example, cinnamon and vanilla go in while cooking the wheat berries, while nutmeg and orange zest are best stirred in at the end for brightness.
Balance sweetness to taste – start with the recommended amount of honey and adjust to your preferred level of sweetness. Keep in mind that the raisins and persimmons will also add natural sweetness.
Let the flavors meld – allow the Kutia to sit for at least 30 minutes after mixing so the flavors can blend. It tastes even better the next day, making it a perfect make-ahead dish.
Serve at the right temperature – Kutia can be served slightly warm, at room temperature, or chilled, depending on your preference. If serving cold, bring it to room temperature for a bit to let the flavors fully awaken.
Customize to your taste – try dried cranberries or apricots instead of raisins, or swap out the nuts for your favorites. Use roasted pears or apples.
Step-by-step instructions
- Rinse the wheat berries thoroughly under cold water to remove excess starch and debris. Place them in a bowl, add two glasses of water, and soak overnight.
The following day, drain and rinse the wheat berries. Transfer them to a medium-sized pot and add milk and water. - Bring the mixture to a boil, then reduce the heat to low and simmer. Add a pinch of cinnamon or one stick and the nutmeg. Cook for 60–75 minutes, stirring occasionally, until the wheat berries are tender but chewy. Add a splash of water if needed during cooking. Towards the end, you can add a splash of vanilla.
- Once cooked, drain any excess liquid and set aside to cool slightly.
- Rinse the poppy seeds using a fine-mesh sieve. Transfer them to a small bowl, add 1.5 cups of boiling water, and soak overnight.
- Drain poppy seeds and grind them in a spice grinder or mortar and pestle, for a softer texture.
- Roughly chop the walnuts. Roast them in the oven at 350°F (175°C) or use a small skillet. Roast for 8-10 minutes until fragrant and golden brown. Roast the almonds or leave them raw.
- In a small bowl, combine the raisins, orange juice, and Grand Marnier. Soak for 10–15 minutes until the raisins are plump and flavorful. Drain the liquid and set them aside.
- Dice the persimmons into even-sized cubes. Toss them with 1 tablespoon of honey and ½ teaspoon of cinnamon.
- Spread the persimmons on a baking sheet lined with parchment paper and roast at 375°F (190°C) for 20–25 minutes, until caramelized and slightly tender. Let them cool.
- Combine the cooked wheat berries, roasted nuts, soaked and ground poppy seeds, and plumped raisins in a large bowl. Add the roasted persimmons, ½ cup honey, orange zest, vanilla extract, and nutmeg.
- Mix gently to combine, ensuring the ingredients are evenly distributed.
- Let the Kutia sit for at least 30 minutes to allow the flavors to meld. Serve slightly warm, at room temperature, or chilled, depending on your preference.
Best ways to enjoy Kutia
Serve it as a centerpiece dish – Kutia is a traditional Christmas Eve dish often served as the first dish during Christmas dinner. Present it in a decorative bowl to highlight its vibrant colors and textures.
Pair it with holiday beverages – a warm mulled wine, spiced cider, or even a delicate herbal tea to complement its warm, spiced flavors.
Experiment with toppings – add a dollop of whipped cream, a sprinkle of various nuts, or a drizzle of honey for an extra indulgent touch.
Enjoy as a dessert or breakfast – while traditionally a holiday dish, Kutia’s versatility makes it a lovely breakfast option. Serve with Greek yogurt or milk for a hearty, wholesome start to your day.
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Storage instructions, reheating
Refrigeration
- Transfer Kutia to an airtight container and store it in the refrigerator for 4–5 days.
Freezing (Optional)
- Kutia can be frozen for up to 1 month. Place it in a freezer-safe container, leaving some space for expansion.
- Thaw in the refrigerator overnight before serving.
Reheating Instructions
Room Temperature Option
- Kutia can be enjoyed straight from the fridge or brought to room temperature. Remove it from the fridge 30 minutes before serving for a softer texture.
Microwave
- If you prefer Kutia to be slightly warm, microwave individual servings in a microwave-safe bowl for 30–45 seconds. Stir gently before serving.
Stovetop
- Reheat in a small saucepan over low heat, stirring occasionally. Add a splash of milk, water, or orange juice if it seems dry.
Oven (For Large Portions)
- Place Kutia in an oven-safe dish, cover with foil, and heat at 300°F (150°C) for 10–15 minutes.
Pro Tips for Storage and Reheating
- If the dish becomes too dry after refrigeration, add a splash of milk, orange juice, or a drizzle of honey to refresh its texture and flavor.
- For best flavor, sprinkle on some freshly roasted nuts before serving reheated Kutia.
Kutia – Wheat Berry Pudding with roasted Persimmons
Equipment
- medium pot
- small saucepan
- baking sheet, parchment paper
- mixing bowls
- zester
- Chef's knife & cutting board
- fine mesh, sieve
- wooden spoon, spatula
- measuring cups, spoons
- spice grinder, mortal pestle
- citrus juicer
Ingredients
- 1 cup wheat berries
- 2 cups milk
- 1 cup water
- Pinch cinnamon
- ½ cup poppy seeds
- 2 cups chopped and roasted walnuts
- ½ cup slivered almonds
- ⅓ cup raisins
- 3 tbsp orange juice
- 1 tbsp Grand Marnier optional
- 2-3 persimmons
- 1 tbsp honey
- ½ tsp cinnamon
- ½ cup honey
- Zest of 1 orange
- ½ tsp vanilla extract
- ¼ tsp nutmeg
Instructions
- Rinse the wheat berries thoroughly under cold water. Place them in a bowl, add two glasses of water, and soak overnight.
- Rinse the poppy seeds using a fine-mesh sieve. Transfer them to a small bowl, add 1.5 cups of water, and soak overnight.
- The following day, drain and rinse the wheat berries. Transfer them to a medium-sized pot add milk and water.
- Bring the mixture to a boil, then reduce the heat to low and simmer. Add a pinch of cinnamon or one stick and the nutmeg. Cook for 60–75 minutes, stirring occasionally, until the wheat berries are tender but chewy. Add a splash of water if needed during cooking. Towards the end, add a splash of vanilla.
- Once cooked, drain any excess liquid and set aside to cool slightly.
- Roughly chop the walnuts. Roast them in the oven at 350°F (175°C) or use a small skillet. Roast for 8-10 minutes until fragrant and golden brown.
- Roast the almonds or leave them raw.
- Place the poppy seeds in a bowl and cover them with boiling water. Let them soak for 30 minutes.
- Drain the water and grind the seeds in a spice grinder or mortar and pestle, if desired, for a softer texture.
- In a small bowl, combine the raisins, orange juice, and Grand Marnier. Soak for 10–15 minutes until the raisins are plump and flavorful. Drain the liquid and set them aside.
- Wash, peel and dice the persimmons into even-sized cubes. Toss them with 1 tablespoon of honey and ½ teaspoon of cinnamon.
- Spread the persimmons on a baking sheet lined with parchment paper and roast at 375°F (190°C) for 20–25 minutes, until caramelized and slightly tender. Let them cool.
- In a large mixing bowl, combine the cooked wheat berries, roasted nuts, ground poppy seeds, and plumped raisins. Add the roasted persimmons, ½ cup honey, orange zest, vanilla and nutmeg (if not used during cooking).
- Mix gently to combine, ensuring the ingredients are evenly distributed.
- Let the Kutia sit for at least 30 minutes to allow the flavors to meld. Serve slightly warm, at room temperature, or chilled, depending on your preference.
Notes
Nutrition
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Conclusion
Kutia is more than just a sweet dish. It’s a celebration of tradition, family, and Christmas time. With roasted persimmons, this recipe offers a fresh twist while honoring its classic eastern Poland roots.
Whether you’re sharing it at a festive table or savoring it as a comforting treat, Kutia is sure to delight with its rich textures and vibrant flavors. Try this unique recipe and make it a memorable part of your holiday celebrations!
FAQ
What is Kutia, and where does it originate?
Kutia is a traditional Christmas dish from Eastern European countries like Poland and Ukraine. It is often served during Christmas Eve as part of the Wigilia meal. It symbolizes prosperity and togetherness.
Can I make Kutia ahead of time?
Yes! Kutia can be made 1–2 days ahead as the flavors deepen over time. Store it in the refrigerator and add a splash of milk (or heavy cream), orange juice, or honey before serving if needed.
Is Kutia always sweet?
Traditionally, Kutia is a sweet dish, with honey and dried fruits as key ingredients. However, variations exist, and you can adjust the sweetness to your preference.
What can I substitute for wheat berries?
If wheat berries are unavailable, you can use pearl barley, farro, or even quinoa as substitutes. These will give a similar chewy texture.
Can Kutia be gluten-free?
Yes! Substitute wheat berries with gluten-free grains like quinoa or millet to make a gluten-free version.
What nuts can I use in Kutia?
Walnuts and almonds are traditional, but it is a personal preference. Various nuts like pecans, hazelnuts, or pistachios can be used. I definitely recommend toasting the nuts to enhance their flavor and texture.
Can I omit the alcohol in this recipe?
Absolutely! Replace the Grand Marnier with additional orange juice or a splash of vanilla extract for a non-alcoholic version.
How should I serve Kutia?
Kutia can be served chilled, at room temperature, or slightly warm. It’s perfect as a dessert, breakfast, or side dish for festive meals.
