Samanoo - wheat gem pudding

Other

Rinse: Thoroughly wash the wheat with cold water to remove any dirt or debris.

Soak: In a large bowl, cover the rinsed wheat with enough water to submerge completely. Soak for 12-16 hours, or until you see tiny white tips emerge. Drain the water and rinse the wheat thoroughly.

Sprout: Place the rinsed wheat on the mesh insert of the sprouting tray. Add just enough water to the base tray to just touch the wheat. Cover with a cloth and keep in indirect sunlight. Gently rinse several times daily for 3-4 days or until roots and shoots appear. Look for long roots and light silver green colored shoots on the wheat kernels before proceeding.

Blend: In batches, add about 1.5 cups of sprouted wheat and 2 cups of water to a blender. Blend for 2-3 minutes, or until smooth and milky white.

Strain: Pour the blended mixture through a cheesecloth-lined strainer. Squeeze out any remaining liquid from the pulp. Discard the pulp. Repeat with all the sprouted wheat.

Combine:  In a large pot, whisk together the strained wheat extract from Step 2 with all of the whole wheat flour. On medium high heat, whisk until smooth.

Cook & Stir: Bring the samanoo to a boil, then reduce heat to medium low. Continue stirring frequently to prevent burning. The color will change from light tan to a rich brown pudding over the next 4-5 hours.  As the liquid cooks off, the samanoo will thicken. If it gets too thick, add small amounts of hot water and stir well.

Cool & Store: When the samanoo reaches the desired consistency and color, remove it from heat. Cover and let it cool slowly in an unheated oven for 4 hours or overnight. Enjoy your delicious homemade samanoo!