Finally, a pudding that is good for you and a delicious porridge in one, two of our favourite things! This bulgar wheat pudding recipe is adapted from a traditional Doodh-Daliya from India. It is a common baby food, porridge or pudding. Incredibly versatile and easy to cook, it is sure to be a hit in your family.
When looking for baby foods it can be a bit of a minefield. Every website and expert has different advice. And, obviously, your child will want the most obscure things and refuse the things that you were convinced were a sure thing, but we keep trying. Our skills of disguise and creativity are put to the ultimate test. Chances are we may end up eating the bowl of baby food deliciousness ourselves. Thankfully this bulgar pudding recipe is a great option for both adults and toddlers. It is so versatile and delicious you are bound to get lucky in one form or another. It can be served hot or cold. It can be served in whole grain form or put in the blender for a few minutes to create a smooth texture. Add honey for sweetness and top with your favourite nuts, seeds or dried fruit for extra flavour.
How to Make Breakfast Bulgar Pudding
- 1 cup bulgar wheat
- 4 cups water
- 1/2 cup milk (dairy or plant-based)
- 4 tablespoons raw honey
- 1/2 teaspoon cardamom powder
- 6 almonds (to garnish)
- Bring 2 cups of water to a boil. Remove from the heat, stir in 1 cup of uncooked bulgur wheat. Cover and let stand for 20 minutes. Drain any excess liquid.
- In a blender add cooked bulgar, milk of your choice (dairy/nut/soya), honey and some cardamom powder.
- Give it a couple blitz, until you get a smooth consistency.
- Pour it into a glass or bowl and garnish it with nuts or fruits.
This delicious treat can be served hot as a porridge or place in the fridge for a couple hours and serve as a cold breakfast pudding.