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Categories:
grain chickpeas white kidney beans white rice sugar apricots figs raisins walnuts almonds nuts water water cinnamon powder much
Viewed: 59 - Published at: 6 years agoIngredients
- 60 grams Wheat (preferably whole grain, not rolled)
- 20 grams Chickpeas
- 20 grams White kidney beans
- 5 grams White rice
- 100 grams Sugar
- 4 Dried apricots
- 4 Dried figs
- 15 grams Raisins
- 15 grams Walnuts
- 15 grams Almonds
- 10 Pine nuts (optional)
- 1 liter Water
- 30 Pomegranate (fresh arils)
- 1 dash Candied orange peel
- 1 dash Rose water (optional)
- 1 Cinnamon powder
- 1 as much (to taste) Your choice of nuts and dried fruit, such as hazel nuts, pistachios, black currants, pumpkin seeds, shredded coconut, or whole cardamon pods
Method
- If using dried chickpeas and white kidney beans, soak them overnight in water with 1 tablespoon baking soda to rehydrate.
- Rehydrate the wheat, rice, and nuts 1-2 hours before preparation.
- Slice the dried fruit and nuts into 1 cm thick slices.
- Grate the orange peel.
- Fill a large pot with plenty of water and boil the wheat and rice until soft.
- Add the ingredients from Step 1 and 3, and the orange peel, starting with those that take longer to cook through.
- Add the sugar, and slowly simmer until all the ingredients are tender.
- Turn off the heat, sprinkle in the rose water, and mix well.
- Transfer the pudding to serving dishes, then sprinkle on cinnamon powder and finely chopped nuts (not listed in the ingredients), and garnish with pomegranate arils.
- You can serve the pudding warm, or chill it in the refrigerator to meld the flavors and achieve a more soft and chewy texture.
