| Procedure
Heat the ghee in a heavy-bottomed pot. Add the bulgur and toast it for about 4-5 minutes in the ghee. Add the water and bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring to prevent sticking. (If using cracked wheat cook 15-20 minutes until tender)
Add the milk, cream, and date sugar and bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally, until the pudding thickens, about 40 minutes. Remove from heat.
Peel and chop almonds. Add the raisins and the almonds to the pudding. Add the ground cardamom and clove and stir once. Enjoy warm or cool.
Serves 2 – 4
Variations
Can use 1% or 2% milk instead of whole milk and reduce the amount of heavy cream for healthier version of the pudding.
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