Bulgur Pudding With Honey And Dates - cooking recipe

Ingredients

1 cup fine bulgur (medium bulgur for a more coarsely textured pudding)
1 cup 2% low-fat milk
1/4 - 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or 1/3 cup raisins
ice cream (optional) or sweetened whipped cream, for garnish (optional)

Preparation

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
Stir in the walnuts, dates, and currants.
Sweeten with additional honey, if desired.
Serve warm in bowls.
Top with a scoop of ice cream, if you wish.
Options:
Bulgur-Date Pudding Cake:
Pour the hot pudding into a buttered 8-9 inch square pan.
Cool it to room temperature.
Cover with plastic wrap and refrigerate for at least 3 hours.
Cut the pudding into 6 or 9 portions and set them on plates.
Hazelnut-Fig Pudding:.
Use hazelnuts instead of walnuts and figs instead of dates.