Recipe by morgainegeiser
A speciality of the northwestern region on India, where wheat is a staple, this sweet dish is served as a dessert or a delicious breakfast treat. If apricots are not available, it can be made with any type of chopped, dried fruit. The leftovers can be served cold or reheated in the microwave.
Top Review by katew
This made a really interesting and tasty breakfast alternative served with yoghurt. It was nice and fresh . I did notice DD adding more sugar but I don't think it needed it. I loved the additions of cardomon and cinnamon and was typically heavy handed. This recipe made a generous amount. Made for ZWT8.
- 1 1⁄3 cups water
- 2⁄3 cup Bulgar wheat, uncooked (cracked wheat)
- 1 1⁄2 cups skim milk
- 1⁄2 cup honey
- 1⁄3 cup apricot, dried, chopped
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 tablespoon almonds, coarsely chopped (pistachios can be substituted)
Directions See How It's Made
- Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
- Add milk, honey, apricots, cinnamon, and cardamom.
- Increase heat to medium and stirring occasionally bring mixture to a boil.
- Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
- Stir constantly near the end of cooking time to keep mixture from sticking.
- Remove saucepan from heat and stir in vanilla and almond extracts.
- Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
- This dessert can be served hot, warm or at room temperature.