Ingredients

• 200 g wheat berries
• 100 g white beans
• 100 g chickpeas
• 1 cup whole milk
• 150 g sugar
• 3 tbsp cornstarch
• 100 g dried apricots
• 80 g dried figs
• 80 g raisins
• 2 tbsp rose water
• 1 tsp ground cinnamon
• 100 g pomegranate seeds
• 80 g walnuts
• 60 g pistachios

Instructions

1. Soak grains overnight

   Rinse wheat berries, white beans, and chickpeas in cold water until water runs clear. Place each type in separate bowls and cover with cold water by 5cm. Soak for 8-12 hours at room temperature until grains have swollen and softened slightly. Do not skip soaking or grains will remain hard and cooking time will double.

2. Cook wheat berries

   Drain and rinse soaked wheat berries. Place in a large pot with 1.5 liters fresh water and bring to a boil over high heat for 5 minutes. Reduce to medium-low heat and simmer for 45-60 minutes until tender but still slightly chewy when bitten. Do not overcook or they will become mushy.

3. Cook legumes separately

   In separate pots, cook drained beans and chickpeas with fresh water over medium heat for 30-45 minutes until completely tender when pressed with a fork. Test by mashing one against the side of the pot - it should break apart easily. Do not cook beans and chickpeas together as they have different cooking times.

4. Prepare dried fruits

   Chop dried apricots and figs into small 1cm pieces. Place chopped fruits and raisins in a bowl with warm water for 15-20 minutes until softened and plumped. The fruits should feel tender but not mushy when squeezed. Do not oversoak or they will lose their shape in the pudding.

5. Combine base ingredients

   Drain all cooked grains and legumes, then combine in the large pot with 1 liter fresh water. Add milk and sugar, then bring to a gentle boil over medium heat for 5 minutes, stirring frequently. The mixture should bubble gently around the edges. Do not use high heat or the milk will curdle and separate.

6. Thicken with cornstarch

   Mix cornstarch with 4 tbsp cold water until completely smooth with no lumps. Add this slurry to the pot while stirring constantly over low heat for 8-10 minutes until mixture thickens to coat a spoon lightly. The consistency should be like thin custard. Do not let it boil vigorously or cornstarch will become gluey.

7. Add fruits and aromatics

   Stir in drained dried fruits, rose water, and cinnamon into the thickened mixture over low heat for 5 minutes until well combined and fragrant. The aroma should be sweet and floral with warm spice notes. Do not add rose water earlier or its delicate flavor will cook away completely.

8. Final cooking and cooling

   Continue cooking over very low heat for 10-15 minutes, stirring occasionally, until mixture reaches a creamy pudding consistency that coats the back of a spoon. Remove from heat and cool to room temperature for 45 minutes, then refrigerate for at least 4 hours. Do not cover while hot or condensation will make the surface watery.

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