Woke this morning after much sleep and was hungry, so made dalia ki kheer, which is Indian cracked wheat pudding.
Dalia ki Kheer (Indian Cracked Wheat Pudding): Ingredients (8 servings): 1+1/2 c cracked wheat (bulgar or tabbouleh wheat), 6 c milk (whole, 2%, 1%, or skim), 6 tbs jaggery (organic Demerara sugar is the closest you will get to this, but you can use any sugar; if you use white sugar, include a little brown sugar to get closer to the expected flavor; honey or molasses will overwhelm), 1/2 tsp cardamom powder (from jar or grind seeds from pods). Method: place cracked wheat in heavy saucepan (for easiest cleanup use non-stick), and put in a third of the milk and all of the cardamom. Cook over very low flame for 15 minutes. The cracked wheat will absorb all the milk and fluff up. Add half the remaining milk, stir, and cook another 20 minutes. This time, there will be some milk not yet absorbed by the wheat. Add the remaining milk and the sugar, stir, turn up heat a very little, and cook for 2 or 3 minutes more. The pudding will seem soupy, but it will thicken as it cools. Pour it into a serving or storage container. Stir in almonds, cashews, and/or raisins at this point, if you like. Traditionally, this pudding is decorated with four almonds in a aquare, and one cashew at the center, on the pudding’s surface, in each individual dish of it. It’s often served in shallow wide-rimmed bowls. It can be eaten at room temp, cold, or reheated (with a little milk to thin it, if it’s too thick to reheat as-is). The texture is like a milk-rice pudding. Store uneaten pudding in refrigerator. Very good for digestion. Gives slow, steady release of energy due to wheat bran, which is a non-soluble fiber. The flavor is delicate and slightly sweet — just sweet enough to balance the wheat’s nuttiness and the cardamom’s elusive scent. Traditionally made with ghee as one ingredient, which I left out for health’s sake. It didn’t seem to need it, but I’ve never had it made with ghee, so what do I know? Anyway, it’s lovely.