Whole Wheat Pudding

Serves: to serve 8

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Ready In: 1 hr

2½ oz - whole wheat

8½ fl oz - water

2 pints - milk

2 tablespoons - sugar

¼ teaspoon - cardamom powder

4 - 5 stems - saffron

1 tablespoon - sliced almonds

Wash the whole wheat and drain out all the water. Put the wheat into the mixer and pulse it a few times (you will notice the skin separating from the wheat). Allow the wheat dry then rub the dried wheat with your hands to remove the skins. Separate the skins from the wheat.
Gently boil the wheat in the water until it becomes soft like rice. Drain the wheat and, in a heavy bottomed saucepan, boil the milk and add the cooked wheat. Let the mixture simmer on low to medium heat, stirring occasionally.
When the mixture becomes thick and creamy in consistency (about 5 minutes), add the sugar, cardamom powder and saffron. Cook on low heat for 4-5 minutes until the remaining liquid evaporates. Serve chilled with a few sliced or crushed almonds sprinkled on top.