Anoushabour (Christamas Pudding) Recipe
Servings: 8
Ingredients
- 1 c. pearl barley
- 1 c. sugar
- 1 lb raisins grnd cinnamon to taste cool water grnd cinnamon for garnish minced almonds or possibly hazelnuts for garnish
Directions
- Wash the barley well. Place in a heavy pot and cover with 4 c. of water. Bring to a boil and turn off heat. Let barley re-hydrate. Bring to the boil again and boil gently till barley is very soft and porridge-like in consistency, about 2 hrs. Add in grnd cinnamon to taste. Stir in the sugar and cook for a further 10 min. (As the barley mix thickens, you need to stir it to prevent if from burning.) Add in the raisins and cook a further 10 min or possibly till the raisins plump.
- Pour into mold or possibly serving dish or possibly individual serving c.. Place in refrigerator to refrigerateand set. If using a mold, unmold to serve.
- May be served cool or possibly heated. Serve with rosewater, or possibly for a more elegant serving, serve with raspberry jam,
- Serving Ideas: Serve with rosewater or possibly raspberry jam
- I also make this without the spices and using cocoa pwdr instead, also great when served with the raspberry jam.
- Ross Bernheim
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 495mg | 14% |
| Total Carbs 89.32g | 24% |
| Dietary Fiber 6.0g | 20% |
| Sugars 58.74g | 39% |
| Protein 4.22g | 7% |
