|
Ingredients
|
Quantity
|
|
Corn oil margarine
|
1 ounce
|
|
Coarsely ground wheat (bulgar)
|
1 ¼ cups
|
|
Fennel seeds
|
1tbsp
|
|
Golden seedless raisins
|
¼ cup
|
|
Nonfat milk
|
2 ¼ cups
|
|
Nonfat dry milk powder
|
¼ cup
|
|
Sugar
|
½ cup (reduce if preferred)
|
|
Saffron
|
1 pinch
|
|
Yellow food coloring
|
¼ tsp
|
|
Cardamoms – crushed
|
½ tsp
|
|
Nutmeg – grated
|
½ tsp
|
|
Almonds – finely sliced
|
2 tbsp
|
In a saucepan, heat margarine and saute wheat and fennel 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.
Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and
yellow food color. Stir well, and bring to boil.
Reduce heat slightly, cover and cook until almost all the liquid
has been absorbed.
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.)
Garnish with almonds and serve.
