Cook wheat about
3 hours. Drain water and add fresh water about every 45 min. 3 times. This yields
about 6 cups when cooked. Stain off water then grind wheat in food processor
in batches. Grind walnuts in food processor also but do these first before wheat.
Put ground wheat and walnuts in bowl and add sugar and spices. If dry add a
little water to mix. Spread in serving bowl and decorate with chocolate chips
around edge of bowl and orthodox cross in middle. Use white chocolate chips
to make the rays of light coming off the cross.
From Cindi Cassis Branham
2 lbs. whole wheat
1/4 C. anise seeds
1 - 2 C. almonds (sliced, blanched, or whole & blanched)
1 - 2 Cups broken walnuts
1 box white raisins
Pick clean &
wash wheat. In a large pan, place wheat and add water to cover wheat 1 inch
from top of pan. Boil rapidly, stirring occasionally. Add hot water while cooking
to keep wheat well covered.
Cook for one hour
and 15 minutes to 1 & 1/2 hours or until done. Don't overcook: wheat should
be hole and not bursted. When partially cooked, add slightly crushed anise seeds.
Rinse well in cold water and drain in a large collander lined with cheesecloth
so the anise seeds do not run off.
Spread thinly on
a tablecloth, using a large surface, stirring occasionally until dry. When dry,
add almonds, walnuts and raisins and mix well. You can use almonds or raisins
to make a cross on the topof the wheat. Seal and store in refrigerator. Leftover
will freeze well in air-tight containers.