Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Indian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz Corn oil margarine
1 1/4 c Coarsely ground wheat
-(bulgar)
1 tb Fennel seeds
1/4 c Golden raisins, seedless
2 1/4 c Nonfat milk
1/4 c Nonfat dry milk powder
1/2 c Sugar (reduce if preferred)
1 pn Saffron
1/4 ts Yellow food color
1/2 ts Cardamoms, crushed
1/2 ts Nutmeg, grated
2 tb Almonds, finely sliced
1. In a saucepan, heat margarine and saute wheat and
fellen seeds, stirring frequently, until the wheat is
light golden brown; about 10 to 15 minutes. Add
raisins and cook until the raisins are swollen. Remove
saucepan from heat.
2. Carefully add nonfat milk, nonfat milk powder,
sugar, saffron, and yellow food color. Stir well, and
bring to boil.
3. Reduce heat slightly, cover and cook until almost
all the liquid has been absorbed.
4. Add cardamoms, nutmeg, and fold in. Cover and
cook on a very low heat for 20 minutes or until the
wheat is cooked but still moist. (Add a little water
if too dry.)
5. Garnish with almonds and serve.
(Can be used as a first course, as a cereal, or as
dessert)
Nutrient Analysis (per serving): 181 calories 5.7 g
protein 31.1 g carbohydrates 4.3 g total fat 0.7 g
saturated fat 1.5 mg cholesterol 75.0 mg sodium
From: INDIAN RECIPES FOR A HEALTHY HEART - From the
Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los
Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin
Brewer, Cooking Echo, 8/93
