Whole Wheat Pudding Egyptian Ashora Recipes

Steps:

• boil the wheat grains in the water , then leave it overnight to cool down, so that the grains can absorb all the water they need to open up.
• add the milk, whipping cream, sugar, vanilla and heat up till sugar dissolves completely, you can taste some to determine if it is sweet enough.
• dissolve the starch in 1/2 cup of cold milk then add to the heating mixture, boil altogether.
• pour into your serving cups and leave to cool, you can serve them as soon as they are just warm, not hot, or you can cool them in the fridge for couple of hours before serving.
• it is great as it is, but if you like you can put some toasted almond flakes, hazelnut, shreded coconut, or simply sprinkle some cinnamon.

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.

Steps:

• Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
• When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
• Bake for 22-25 minutes, until golden and bubbling. Serve warm.