Recipes

Ukrainian Grain Pudding

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Ukrainian Grain Pudding

Ukrainian Grain Pudding

amanda

Equipment

  • Stainless Steel Mixing Bowl/Pot - Ideal for mixing ingredients such as grains, milk or a dairy substitute, and sweeteners.

  • High-Speed Blender (Juicer), 500ml Jar, Storage Bag Set - Can finely grind grains or mix ingredients thoroughly with portioning options for the finished pudding.

  • Digital Kitchen Scale (1lb, 1oz), Precision Set - Accurately measures grains or other dry ingredients ensuring right balance and consistency.

  • Immersion Blender (Blend & Whisk), 25cm/10” Stainless Steel Blending Jar, Storage Bag Set - Offers a quick mixing process without transferring ingredients with portioning capabilities.

  • Cutting Board with Size Chart (32” x 24”), Storage Bag Set - Prepares grains or other ingredients before mixing into the pudding and has storage bag sets for portioning.

  • Sieve (125mm, 4.9 inches), Storage Bag Set - Removes unwanted particles from grains with portioning assistance.

  • Strainer, 6-Tubes Dishwinas Storage Bag Set - Helps rinse grains and has storage bag sets for the final product's portioning.

  • Large Cooking Pot (LID, 8qt), Storage Bag Set - Necessary for cooking grains with dairy to create pudding base, comes with storage bags for leftovers.

  • Electric Mixer (Standing, 2 Qt), Storage Bag Set - Useful for incorporating cream or dairy into the mixture and includes bag sets for portioning.

  • Silicone Spatula Set (6 Pcs), Storage Bag Set - Assists in stirring and scraping pudding mixture with options for storing leftovers.

Ingredients

  • 1 1/2 cups pearl barley

  • 3/4 cup poppy seeds

  • 1/2 cup sliced almonds

  • 1/2 cup honey

  • 1/2 teaspoon salt

  • 7 dried apricots, thinly sliced

  • 1/2 cup raisins

  • 1/4 cup sugar, optional

  • 1/2 teaspoon cinnamon, optional

Instructions

1

Instruction 1

In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
2

Instruction 2

Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
3

Instruction 3

Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
4

Instruction 4

In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
5

Instruction 5

Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
6

Instruction 6

In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.
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