Slavic grain.
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Slavic wheat - Snezana Orlović
Slavic grain.
- 300 g of white wheat
- 150 g of sugar
- 150 g hazelnuts (ground)
- 150 g almonds (almonds)
- 2 bags of vanilla sugar
- 0,5 teaspoons of cinnamon
- 3 teaspoons of nutmeg (ground, 2-3 teaspoons, to taste)
for decoration
- 50 g of chocolate raisins
- 50 g of whole almonds
- edible balls (gold and silver)
- Clean the wheat and put it in lukewarm water in the evening to soak.
- The next day, drain the water, rinse, pour cold water and cook on low heat.
- After half an hour of cooking, add sugar, let the sugar dissolve, turn off the stove and cover the pan.
- Leave it covered until the wheat cools down. It's about 5-6 hours.
- After that time, the wheat is cooked and ready to make grain.
- Strain the cooked wheat and spread it on a clean kitchen towel to drain the excess liquid.
- Grind wheat grains in a meat grinder or in a blender.
- Add vanilla sugar, cinnamon, nutmeg, hazelnut and almond. Combine the mass well. Taste and add a little powdered sugar to taste.
- Place the now ready grain in a serving bowl.
- Garnish with chocolate raisins, almonds and decorative edible balls.
The time of cooking wheat depends on the quality of the wheat. If you use other wheat, follow the cooking instructions for that type of food.
