Last Updated on December 14, 2020 by Chef Mireille
This week my BM theme is to re-visit old posts and update with new and improved photos. Since it was Diwali, the equivalent of the Indian New Year, just a few days ago, it’s only appropriate that I revisit an Indian sweet that is sometimes served at Diwali. There is both a Rajasthani & a Gujarati version of this treat. The Rajasthani version is made with much more ghee and little to no milk. I prefer the healthier Gujarati version, which is nicer to the waistline.
I did not change any of the recipe, so you can just jump over to the previous post to visit the recipe and see the step by step photos here. This is a traditional porridge made with cracked wheat/bulgur. Although I generally use cracked wheat and bulgur interchangeably, there is a difference. Bulgur is parboiled and dried before it is processed into broken pieces of whole wheat. Cracked wheat is broken as is without the parboiling. The bulgur will cook slightly faster than the cracked wheat. Really, the difference is very small and you can make this delicious treat with whichever is easiest for you to get your hand on.
It’s a creamy and thick, sweet porridge. Another delicious way to enjoy this porridge although is a departure from the traditional version, is to reduce the quantity of sugar to 1/2-2/3 cup and add an extra cup of milk. This is how me and my friends had it for breakfast when I had guests spend the night. This loosens the porridge a little, but it is still thick and not as sweet so more appropriate for breakfast.
I really prefer these improved photos. In addition to now using a DSL camera instead of my previous P&S on Manual Mode where I can control aperture and other features, I now also have some great backgrounds.
That background you see in the photo that looks like red satin sheets are a few standard size pieces of paper taped to some foam board. Look in the scrapbooking section of your local arts supply store and you can find lots of beautiful print papers to create wonderful background for your food photos.
It’s a long learning curve and I am constantly a work in progress, but I am very proud of the progress I have made in the last two years and think these photos are much improved from the original post. I hope you agree!!!
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