1. Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes. 2. Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. 3. Stir in the walnuts, dates, and currants. 4. Sweeten with additional honey, if desired. 5. Serve warm in bowls. 6. Top with a scoop of ice cream, if you wish. 7. Options: 8. Bulgur-Date Pudding Cake: 9. Pour the hot pudding into a buttered 8-9 inch square pan. 10. Cool it to room temperature. 11. Cover with plastic wrap and refrigerate for at least 3 hours. 12. Cut the pudding into 6 or 9 portions and set them on plates. 13. Hazelnut-Fig Pudding:. 14. Use hazelnuts instead of walnuts and figs instead of dates. ---------------------------------------------------------------------------
Nutrition
Ingredients
