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CATEGORY CUISINE TAG YIELD
Grains, Dairy Indian Desserts, Indian 10 Servings

INGREDIENTS

1 oz Corn oil margarine
1 1/4 c Coarsely ground wheat
bulgar
1 T 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 t Yellow food color
1/2 t Cardamoms, crushed
1/2 t Nutmeg, grated
2 T Almonds, finely sliced
75 mg sodium

INSTRUCTIONS

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. 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. (Ass a little water if too dry.) 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  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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: 1.4mg
Sodium: 42.4mg
Potassium: 153mg
Carbohydrates: 18.3g
Fiber: 1g
Sugar: 5.1g
Protein: 4.1g


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