Best Whole Wheat Pudding Egyptian Ashora Recipes

ASHURA RECIPE

Steps:

• Start by rinsing the wheat very well and picking any debris that might be in there. Place in a pot then cover with cold water, bring to boil then reduce heat and let it cook for about 45 minutes until the wheat is cooked.
• Do not drain. Pour 4 and 1/2 cups of milk in then add sugar and you flavoring extract to the wheat, stir until the sugar is completely dissolved.
• Dissolve cornstarch in the remaining half cup of cold milk then add to the pot. Keep on stirring for about 10 more minutes until it thickened.
• Remove from heat, let it set for 5 minutes then place the mixture in the serving plates.
• Garnish with cinnamon,nuts,raisins whatever you like. Refrigerate or keep it to cool on your kitchen counter and enjoy.

ASHURE

Steps:

• Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
• The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
• Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
• When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
• Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.