INGREDIENTS
125 gm whole wheat
50 gm pudding rice
15 cups water
375 gm granulated sugar
3 cups milk
25 gm dried white beans
25 gm chickpeas
25 gm dried butter beans
50 gm shelled walnuts
50 gm dried apricots
75 gm sultanas
50 gm dried figs
1 tblsp currants
50 gm blanched almonds
1 tblsp rose water
Asure recipe
Soak the white beans, chickpeas and butterbeans separately in water overnight (the chickpeas must be soaked in salty water) and boil separately in fresh water until well cooked. (They must be cooked separately as their cooking times are different.)
Soak the wheat and rice in plenty of water overnight and the next day boil in fresh water (15 cups) for 6?7 hours until really soft and mushy.
Add the granulated sugar and milk to the boiled wheat, stir until the sugar is dissolved and bring to the boil. Add the cooked beans, chickpeas and butter beans, the washed and picked sultanas and currants, the diced apricots, figs and the pine nuts and boil for a few more minutes. Add the whole almonds, chopped walnuts and rose water and boil for another few minutes.
Pour into individual bowls and when cool garnish each bowl with chopped nuts, currants and single pomegranate grains.
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