Prep 5 mins
Cook 35 mins
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.
- 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)
- 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.
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.