You will need: 6 cups of milk, one cup of cream, one cup of sugar, vanilla, boiled wheat, toppings, 3 tablespoons of powder whipping mix, Mesteka (Optional)

Instructions:

• Take one mug of shelled wheat and wash under running water until the water is completely clear
• Transfer the wheat to a pot and cover it with a generous amount of water. The water level should be about 1 to 2 inches above the wheat
• Bring to a boil
• Let it boil for five minutes, then turn the heat off, put the lid and let it sit overnight, so the wheat can absorb the water it needs to open up
• In the morning drain any excess water
• In the blender, put 2/3 of the wheat
• Add 2 cups of milk
• Add 1 cup of sugar
• Turn the blender on until the wheat is puréed
• Transfer the purée wheat and milk to a large pot
• Add 3 tablespoons of powder whipping cream mix
• And mix them in
• Add the last 1/3 of the wheat to the pot
• Add remaining 4 cups of milk
• Continue to stir until the milk is hot
• Add 1 cup of cream
• Add 1/2 Teaspoon of vanilla
• Continue mixing until it starts thickening
• I like to use Mesteka paste for this recipe
• If not available, use regular Mesteka or you can omit it from the recipe
• Stir to mix it in
• Add 1/2 cup of raisins and continue to stir
• Continue mixing to prevent the wheat from sticking to the bottom of the pot and burning
• Now the pudding has thickened enough and is ready
• Add 1 teaspoon of rosewater, mix it in, and turn off the heat
• It will thicken more as it cools off
• Wooden spoon test, dip a wooden spoon in the pudding, then draw a line down through the back with your finger. If the line stays well defined and clean then you’re putting is ready!
• Transfer the Ashura to individual serving bowls
• Time to add the toppings
• Once you have added your toppings you’re Ashura will be ready
• Enjoy!

Want to see how I made this recipe? Follow me on Instagram!