Roasted Buckwheat Kutia
Roasted Buckwheat Kutia recipe
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buckwheat groats
|
*
|
| 3 | quarts |
water
|
*
|
| 1 | cup |
poppy seed
|
*
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
honey
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | each |
apples
cut into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buckwheat groats
|
*
|
| 3 | quarts |
water
|
*
|
| 237 | ml |
poppy seed
|
*
|
| 158 | ml |
sugar
|
|
| 79 | ml |
honey
|
|
| 118 | ml |
walnuts
chopped |
|
| 1 | each |
apples
cut into pieces |
|
Directions
Dry wheat in 250 degrees F. oven for one hour, stir occasionaly.
Wash, soak in cold water overnight.
Next morning, bring wheat to boiling point, simmer for 3 to 4 hours, until kernels burst open.
Scald poppy seed, simmer for 3 to 5 minutes.
Drain, grind twice using the finest blade of food chopper.
Set aside. Combine honey and sugar in hot water.
Set aside. After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired).
This dish is to be served cold and will not keep well at room temperature.
Store in fridge until ready to serve.
