Composition / ingredients
Cooking method
I wash the bulgur in advance, sift and put it in a large saucepan, add 12 glasses of water and keep it closed at room temperature for 8-10 hours (preferably overnight).
In the morning, cook for 2 hours on low heat.
Then we load it into a blender, mix, filter the mixture and put it in the refrigerator.
We put the filtered bulgur back into the pan, pour 8 glasses of water and cook for an hour over low heat. We filter it again and put it in the refrigerator again.
Then the process becomes more interesting. Pour the flour into a small saucepan, add 2/3 cup of water and bring it to a thickening over low heat, stirring constantly.
Remove from heat, put 2 tablespoons of sugar and wait until it dissolves there. When the mixture cools down, add the yogurt.
We dilute yeast in warm water and add it to the yogurt mixture. After 30 minutes, add the chopped bulgur. Leave for 2 days at room temperature.
Add vanilla and remaining sugar. It is better to serve with cinnamon to any meal.
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5 % fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Cinnamon - 247 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Bulgur - 342 kcal/100g
- Water - 0 kcal/100g
