Wheat Pudding

by Ammu (follow)
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wheat pudding

We use broken wheat (cracked wheat) to make this delicious pudding. We make this pudding for almost all the festivals and birthdays.

The rich flavour of coconut milk and the sweetness of jaggery makes it a perfect dessert, even for a large gathering.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Makes: 4 servings

1/2 cup cracked (broken) wheat
1/4 cup tapioca balls
3.5 cup of water
2 cups of coconut milk
500 g jaggery
4 tbsp ghee
2 tsp powdered cardamom
1/4 cup raisins
1/4 cup cashew nut

Mix 1/2 cup water and jaggery in a bowl. Bring to boil. Remove from heat and keep aside.

jaggery syrup

Wash the cracked wheat. In a pressure cooker, fry the cracked wheat and tapioca balls in 1 tbsp ghee for 2 minutes.

Fry the cracked wheat and tapipca balls

Add 3 cups of water and 1/2 of jaggery syrup into it. Pressure cook for 4 whistles on medium heat and switch off the heat. Keep it closed until the pressure drops.

Fry the cracked wheat and tapipca balls

Then add the remaining jaggery syrup into the cooked wheat. Again cook on medium heat until it becomes thick.

Add the coconut milk and mix well. Cook for 5 to 7 minutes heat. Remove from heat when it reaches a thick consistency.

Fry the cracked wheat and tapipca balls

Heat 1 tbsp ghee in a pan and fry the nuts and raisins. Add this to the pudding along with the ghee.

Fry the cracked wheat and tapipca balls

Then add the powdered cardamom and remaining ghee into the pudding and mix well.

Add cardamom powder and ghee

Serve warm or you can refrigerate the pudding.

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