Milk Wheat Pudding Dessert

Place the hulled wheat in a bowl with plenty of water and leave it soaked overnight

The next day, wash the wheat and boil it in plenty of water for 3 hours over very low heat, adding water as needed and stirring from time to time, being careful that the wheat does not stick

The wheat must be well boiled so the grains swell and cook thoroughly; it may take more than 3 hours depending on the type of wheat

Pour the milk over the cooked wheat and continue stirring, and when the mixture begins to thicken and the wheat is fully cooked, add the sugar and crushed mastic. Also add orange blossom water and rose water and leave the milk-wheat on the heat for about half an hour over low heat, stirring continuously

Pour the milk-wheat pudding into a serving dish and garnish with grated coconut, nuts, and pomegranate as desired

Note:

Before adding the milk and sugar you can grind half of the wheat in a blender and then add it back to the remaining half; we did not do this in this recipe—it's up to you depending on your preference and the wheat's tenderness

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