Noah’s pudding or Ashura is a combination of healthy ingredients such us whole grain wheat, beans, dried and fresh fruits. Usually it is prepared and consumed during the winter, and this is one of the sweets, in line of many, that is reminiscent of my childhood and cold snowy days.
As children, we would return home from sled ride, all gathered around the wood stove, and enjoyed a bowl of fragrant ashura pudding while, all hungry, were waiting for the supper to be served.
These sweet memories keep coming back to me very often, and I cherish them by taking time to make dishes and sweets that my mother used to make for us, although now I tend to use shortcuts to make those dishes.
After buying a slow cooker, I see myself using it more often than I anticipated.
I do all my stews and traditional dishes such us stuffed peppers, cabbage rolls, bean soups etc. in this “mother of efficiency pot”. I just throw the ingredients inside ( and do proper preparation for some dishes) the pot, select the temperature, turn it on and leave the house to do my work errands. After I am back, I come home and my dinner is ready. It doesn’t get any better that this.
The same way I prepare the Ashura. I add the wheat and water in to the pot, and after 5-6 hrs in a low setting my ashura is ready to be spiced up and garnished with dried and fresh fruits.
So here is my easy slow cooker (crock pot) recipe for ashura.
Add in the slow cooker:
250 gr whole grain wheat, rinsed
2 l water
Set the setting in high or medium (depending on your slow cooker modes) and set the timer for 5-6 hrs. After this cooking time the wheat is totally cooked and released the starch which has thickened the water.
Transfer the cooked wheat in a ceramic bowl and stir in the following ingredients:
200 gr prunes- previously cooked
100 gr raisins
3-4 medium apples – peeled, core removed and chopped or thinly sliced
30 gr candied ginger – chopped
2 table spoons cinnamon
1/2 tea spoon ground clove
200 gr brown sugar
You may add other dried fruit as desired, but I only had those stated above in my pantry.
Store it in the fridge and it is good up to a week.
Thank you for reading,
Besa
Ashure – e zier ne Slow Cooker
Reqete praktike e zierjes se Ashure-s me tenxheren Slow Cooker, pasi qe duheni vetem t’a hudhni grurin (pa e ulur paraprakisht) dhe ujin ne tenxhere dhe nuk do te ju duhet te mendoni per te deri sa te jet zier plotesisht. Pas zierje ja shtoni pemet e thara si dhe ato te fresketat sipas deshires, erezat dhe sheqerin dhe do ta keni nje sasi te madhe te ashures per tere javen, dhe ate pa shpenzu kohe reth pergaditjes se saje.
Reqeta:
Ne tenxhere me rryme per zierje te ngadalshme (slow cooker) vendosen:
250 gr grur i pastruar, i shperlare
2 l uje i ftohet
Tenxheren e vendosni ne programin High ose Auto dhe e programoni (nese tenxherja ka timer) per 5 ose 6 ore. Pas kesaje kohe gruri do te jet i zier plotesisht dhe lengu do te jet trashur.
E transferoni grurin e zier ne nje ene qeramike dhe i shtoni:
200 gr kumbulla te terura (ashaf)- te ziera paraprakisht
100 gr rrush i thate
3-4 molla te mesme – te qeruara, te pastruara nga farat dhe te coptuara imet
30 gr xhenxefil i sheqerosur- i ciptua shume imet
2 luge gjelle kanelle
1/2 luge caji karanfil i bluar
200 gr sheqer i pa rafinuar (i kafet)
Sipas deshires mund ti shtohen edhe peme tjera te thara si dhe arra te coptuara, por une i shtova ato qe i kisha ne kohen kur e pergatita.
Ruhet ne frigorifer, dhe qendron gjer ne nje jave.
Nese e pergadisni ne kete menyre, me shkruani se si doli e juaja, dhe ju befte mire!
Ju faleminderit qe e vizituat kete faqe.
Besa
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