Apricot Honey Wheat Pudding

• 1 13 cups water
• 23 cup Bulgar wheat, uncooked (cracked wheat)
• 1 12 cups skim milk
• 12 cup honey
• 13 cup apricot, dried, chopped
• 14 teaspoon ground cinnamon
• 14 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 14 teaspoon almond extract
• 1 tablespoon almonds, coarsely chopped (pistachios can be substituted)

1. Bring water to a boil in a small saucepan.
2. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
3. Add milk, honey, apricots, cinnamon, and cardamom.
4. Increase heat to medium and stirring occasionally bring mixture to a boil.
5. Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
6. Stir constantly near the end of cooking time to keep mixture from sticking.
7. Remove saucepan from heat and stir in vanilla and almond extracts.
8. Spoon pudding into a 1 quart shallow serving bowl and smooth the top.
9. Sprinkle with chopped nuts.
10. This dessert can be served hot, warm or at room temperature.

water, bulgar wheat, milk, honey, apricot, ground cinnamon, ground cardamom, vanilla, almond, almonds

Taken from www.food.com/recipe/apricot-honey-wheat-pudding-484129 (may not work)