Dessert

Creamy Ashura Wheat Pudding with Festive Toppings Recipe

ByHarper Ellington January 24, 2026January 24, 2026

Introduction

Creamy Ashura Wheat Pudding is a traditional and comforting dessert, enjoyed during festive occasions. This luscious pudding combines tender wheat with rich milk and sweet toppings, making it a delightful treat for family gatherings.

A white bowl filled with a creamy, off-white oatmeal topped with bright red pomegranate seeds scattered evenly and a light dusting of brown cinnamon powder on top, all resting on a white marbled surface. The oatmeal looks thick and smooth with a slight texture from the oats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup peeled wheat
4 cups water
1.5 liters milk
½–1 cup sugar (or substitute with condensed milk)
5 tablespoons cornstarch
Shredded coconut
Raisins
Pomegranate seeds
Nuts of choice (such as almonds, walnuts, or pistachios), to taste
Dried fruits (dates, dried apricots, figs), optional

Instructions

Step 1: Rinse the peeled wheat thoroughly, then soak it overnight to soften and reduce cooking time.
Step 2: Drain the soaked wheat and place it in a large pot with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer gently for about 1 hour until the wheat is tender and cooked through.
Step 3: Pour in the 1.5 liters of milk and add sugar or condensed milk to your preference. Stir well to combine and gently cook the mixture for another 15 minutes to allow the flavors to meld.
Step 4: In a small bowl, mix the 5 tablespoons of cornstarch with a small amount of cold milk until smooth. Gradually add this slurry to the pot while stirring continuously. Continue to cook for about 10 minutes until the pudding thickens to a creamy consistency.
Step 5: Spoon the thickened Ashura pudding into small serving bowls or plates. Let it cool at room temperature before transferring to the refrigerator to chill thoroughly.
Step 6: Before serving, garnish each portion with a sprinkle of cinnamon, shredded coconut, raisins, chopped nuts, pomegranate seeds, and any dried fruits you enjoy to add texture and vibrant colors.

Tips & Variations

For a richer flavor, replace some of the milk with cream or use sweetened condensed milk instead of sugar.
Soaking the wheat overnight is key to shortening the cooking time and achieving a softer texture.
Feel free to adjust the toppings to your taste; toasted nuts add crunch while fresh fruits can bring brightness.
To make it vegan, substitute dairy milk with almond or oat milk and use coconut sugar or maple syrup instead of regular sugar.

Storage

Store the chilled pudding covered in the refrigerator for up to 3 days. Before serving again, you can enjoy it cold or let it sit at room temperature for 15 minutes for a softer texture. Avoid freezing as it may affect the pudding’s creamy consistency.

How to Serve

A white bowl filled with a creamy, light beige porridge-like dish, topped with small bright red pomegranate seeds scattered evenly across the surface, along with a light sprinkle of crushed nuts or cinnamon adding texture and color contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of peeled wheat?

Peeled wheat is traditional and provides the ideal texture, but you can experiment with bulgur or barley. Just be aware that cooking times and texture will vary.

How sweet should the pudding be?

The sweetness depends on personal taste. Start with ½ cup of sugar and adjust as you cook. Using condensed milk will naturally make it sweeter, so reduce additional sugar accordingly.