Kutia Recipe (Sweet Wheat Berry Pudding)

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Kutia (Kutya) is a traditional Christmas wheat berry pudding. It is popular in Ukraine and various other parts of Eastern Europe. It’s a very special dish that is served on Christmas eve. We couldn’t post it in time for December 24th, but at least it will be in time for the European Christmas on January 7th :). Don’t forget to pin this for next year!

My husband has been on a mission to make the perfect Kutia recipe. He’s tested several versions over the past few years trying to re-create what he enjoyed in his childhood and we fell in love with this one. It’s sweetened with milk and honey and has a perfect balance of fruit, nuts, and poppyseeds. This recipe requires some overnight prep so you definitely want to read through it before you begin.

Ingredients for Kutia:

1 1/2  cups wheat berries (we used Hard White Winter Wheat Berries)
4 1/2 cups of milk (or water, but milk tastes better)
3/4 cups poppy seeds
1/2 cup honey
1/2 cup raisins
2/3 cup dry apricots, chopped
2/3 cup slivered almonds (or chopped walnuts)
1/8 tsp salt

How to Make Wheat Berry Pudding (Kutia):

1. Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.

2. The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything  to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 – 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won’t have to add anymore milk).

3. While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate.

(You can also mill the poppy seeds in batches in a clean coffee grinder). Click HERE for the detail pictures of the poppy-seed making process.

4. Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.

5. When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest. Combine 1/2 cup of honey with 1/2 cup of saved milk and stir until combined.

6. Place cooked wheat berries in a mixing bowl, add ground poppy seeds, 1/2 cup raisins, 2/3 cup dry chopped apricots, 2/3 cup toasted slivered almonds, honey-milk mixture and 1/8 tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutia for 20 minutes uncovered at 325˚F.

7. Remove kutia from the oven, cover with foil and let it rest 15 min. Serve warm or cold. The longer it sits, the more flavor it will have. Kutia will last in the fridge for a good 2 weeks.

Credits: Poppyseed mixture instructions from our Poppyseed filling recipe. Recipe also adapted from Grandma Galina in church and the Cookbook, Please to the Table by Anya Von Bremzen & John Welchman. 

Kutia Recipe (Sweet Wheat Berry Pudding)

4.92 from 48 votes

Author: Natasha of NatashasKitchen.com

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Cook Time: 5 hours hrs 30 minutes mins

Total Time: 5 hours hrs 30 minutes mins

Ingredients 

Servings: 6 -8

• 1 1/2 cups wheat berries, we used Hard White Winter Wheat Berries
• 4 1/2 cups of milk, or water, but milk tastes better
• 3/4 cups poppy seed
• 1/2 cup honey
• 1/2 cup raisins
• 2/3 cup dry apricots, chopped
• 2/3 cup slivered almonds, or chopped walnuts
• 1/8 tsp salt

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Instructions

• Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.
• The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 - 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won't have to add anymore milk).
• While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate (You can also mill the poppy seeds in batches in a clean coffee grinder).
• Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
• When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest. Combine 1/2 cup of honey with 1/2 cup of saved milk and stir until combined.
• Place cooked wheat berries in a mixing bowl, add ground poppy seeds, 1/2 cup raisins, 2/3 cup dry chopped apricots, 2/3 cup toasted slivered almonds, honey-milk mixture and 1/8 tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutia for 20 min uncovered at 325˚F.
• Remove kutia from the oven, cover with foil and let it rest 15 min. Serve warm or cold. The longer it sits, the more flavor it will have. Kutia will last in the fridge for a good 2 weeks.

• Full Nutrition Label
• Nutrition Disclosure

Course: Breakfast, Dessert

Cuisine: Russian, Ukrainian

Keyword: Kutia, Sweet Wheat Berry Pudding

Skill Level: Advanced

Cost to Make: $$

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* These pyrex glass bowls are perfect for mixing and serving.
* Having a variety of glass measuring cups is essential.
* The OXO strainers are wonderful for sifting, straining, rinsing, etc.
* This utensil set sits right next to my stove. It gets used – alot!