Zito (Zhito/Koljivo) – Serbian Wheat Pudding
This simple, hearty dessert of cooked, ground wheat fortified with ground nuts and sugar is central to Serbian culture. Serve in small decorative bowls topped with dollops of whipped cream.
Bring a kettle of water to boil.
Continue to refill and heat as needed as the source for water in boiling the wheat.
Place wheat berries in a 2- to 3-quart saucepan.
Cover with water about two inches above the level of the berries.
Bring to a rolling boil and let boil for 15 seconds.
Drain; discard water.
Add new water to the wheat the same amount as before.
Repeat until you’ve brought wheat and water to a boil seven times.
During the seventh boil add the salt.
Do not drain.
Remove the pan from the heat cover and wrap with towels (see Cook’s Note).
Let rest at room temperature overnight.