Kutia - Wheat Berry Pudding with roasted Persimmons
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Equipment
- medium pot
- small saucepan
- baking sheet, parchment paper
- mixing bowls
- zester
- Chef's knife & cutting board
- fine mesh, sieve
- wooden spoon, spatula
- measuring cups, spoons
- spice grinder, mortal pestle
- citrus juicer
Ingredients
- 1 cup wheat berries
- 2 cups milk
- 1 cup water
- Pinch cinnamon
- ½ cup poppy seeds
- 2 cups chopped and roasted walnuts
- ½ cup slivered almonds
- ⅓ cup raisins
- 3 tbsp orange juice
- 1 tbsp Grand Marnier optional
- 2-3 persimmons
- 1 tbsp honey
- ½ tsp cinnamon
- ½ cup honey
- Zest of 1 orange
- ½ tsp vanilla extract
- ¼ tsp nutmeg
Instructions
- Rinse the wheat berries thoroughly under cold water. Place them in a bowl, add two glasses of water, and soak overnight.
- Rinse the poppy seeds using a fine-mesh sieve. Transfer them to a small bowl, add 1.5 cups of water, and soak overnight.
- The following day, drain and rinse the wheat berries. Transfer them to a medium-sized pot add milk and water.
- Bring the mixture to a boil, then reduce the heat to low and simmer. Add a pinch of cinnamon or one stick and the nutmeg. Cook for 60–75 minutes, stirring occasionally, until the wheat berries are tender but chewy. Add a splash of water if needed during cooking. Towards the end, add a splash of vanilla.
- Once cooked, drain any excess liquid and set aside to cool slightly.
- Roughly chop the walnuts. Roast them in the oven at 350°F (175°C) or use a small skillet. Roast for 8-10 minutes until fragrant and golden brown.
- Roast the almonds or leave them raw.
- Place the poppy seeds in a bowl and cover them with boiling water. Let them soak for 30 minutes.
- Drain the water and grind the seeds in a spice grinder or mortar and pestle, if desired, for a softer texture.
- In a small bowl, combine the raisins, orange juice, and Grand Marnier. Soak for 10–15 minutes until the raisins are plump and flavorful. Drain the liquid and set them aside.
- Wash, peel and dice the persimmons into even-sized cubes. Toss them with 1 tablespoon of honey and ½ teaspoon of cinnamon.
- Spread the persimmons on a baking sheet lined with parchment paper and roast at 375°F (190°C) for 20–25 minutes, until caramelized and slightly tender. Let them cool.
- In a large mixing bowl, combine the cooked wheat berries, roasted nuts, ground poppy seeds, and plumped raisins. Add the roasted persimmons, ½ cup honey, orange zest, vanilla and nutmeg (if not used during cooking).
- Mix gently to combine, ensuring the ingredients are evenly distributed.
- Let the Kutia sit for at least 30 minutes to allow the flavors to meld. Serve slightly warm, at room temperature, or chilled, depending on your preference.
Notes
For the best creamy texture, cook the wheat berries in milk and water with added spices.
Toast the nuts for maximum flavor and crunchy texture.
Soak and grind the poppy seeds if you want a softer texture.
Balance the sweetness by gradually adding the honey.
Nutrition
Serving: 0.5cupCalories: 337kcalCarbohydrates: 68gProtein: 13gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 7mgSodium: 30mgPotassium: 522mgFiber: 8gSugar: 25gVitamin A: 118IUVitamin C: 32mgCalcium: 240mgIron: 4mg
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