Ashura — Sweet Wheat Pudding with Nuts and Cinnamon

Ingredients

• wheat1/2 kg
• water for coveringas needed
• Sugar1/4 kg or to taste
• cornstarch2 tbsp
• Milk2 cups or to taste
• nuts, raisins, and coconutas desired
• vanilla and cinnamonto taste

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 12, fat 8, carbs 76, fiber 9, sugar 34

Original steps

1. Sort the wheat and wash it thoroughly, then soak it in a bowl of water for 6 hours or more, then drain the soaking water.
2. Place the wheat in a pot with water and boil; once boiling, lower the heat and cook until the wheat is completely tender, adding water as needed.
3. Mix the cornstarch well with a little water, then add it to the mixture while stirring constantly; cook over medium heat for 5 minutes, adding water or milk if needed, ensuring the Ashura reaches a thick consistency.
4. Add the vanilla, nuts, and raisins to the mixture.
5. Ladle into bowls or cups moistened with water and let them sit until completely cooled.
6. Garnish the surface with cinnamon powder, chopped nuts, and coconut, then serve cold.
7. Alternatively, after cooking and cooling the Ashura, you can blend it in a mixer and strain it to remove the husks before garnishing.