Last weekend one of the items on my to-do list was cleaning up of the pantry. So I ransacked the pantry pulled out stuff one by one and tried different ways to re-use them albeit a healthy, creative way. One among them was a packet of Tabouli wheat.

We have always loved Tabouli salad and this time I wanted to try something different. Since I did not know a whole lot about Tabouli wheat, I decided to consult my Know-It-All friend about Tabouli. Viola! I found that it is nothing but cracked Bulgur wheat and the first thing that popped into my head was cracked wheat kheer as this was one of my favorite desserts growing up. This Kheer is also called as Lapsi.



Tabouli wheat kheer   



  • ½ cup Tabouli wheat (Dalia/ Broken Wheat)
  • 4 cups milk (1%)
  • Jaggery/sugar as per taste
  • 2 tsp ghee
  • Cardamom powder ½ tsp
  • Shredded coconut ½ cup
  • 2 tsp poppy seeds
  • 5-10 cashew pieces
  • 10-15 raisins


  • Soak the tabouli wheat in enough water for about 3 hours.
  •  Just before use, drain the water completely.
  • Grind the coconut and poppy seeds together and make a fine paste.


  • Heat the ghee in a pan over medium heat and fry cashews till golden brown, next add raisins and fry until they plump up. Keep them aside.
  • Pour the milk in a heavy bottomed bottom pan and bring it to boil.
  • Reduce the flame and then add soaked tabouli, jaggery, ground coconut paste and let this simmer for about 20 minutes or so until it thickens up a little. Stir this mixture in between, so that it does not settle at the bottom.
  • Remove from flame and then add cardamom, cashews and raisins. Cool to room temperature. Note that after it is cooled the entire thing will thicken a lot.
  • This can also be served cold by keeping it in the refrigerator. 
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