Uzbek Sumalak Sprouted Wheat Pudding

About This Recipe

Sumalak is a remarkable Uzbek dish made without any added sugar, its sweetness coming entirely from the natural sugars released when wheat grains are sprouted, then blended and simmered for many hours until the liquid reduces into a thick, caramel-colored, pudding-like paste. It's prepared specifically for Navruz, the Persian and Central Asian spring new year celebration, and is traditionally cooked communally overnight in enormous cauldrons, with women taking turns stirring continuously through the night while songs are sung around the pot. The sprouting process takes several days beforehand: wheat grains are soaked, then kept moist and warm until they sprout small green shoots, at which point they're blended with water into a milky liquid that's strained and slowly cooked down with flour and oil over very low heat for eight hours or more, needing near-constant stirring to prevent scorching. A handful of smooth stones or walnuts is often placed in the pot during cooking, said to prevent burning and traditionally believed to bring good fortune to whoever finds one in their portion. The finished sumalak is a deep brown, thick, sweet paste with a flavor often compared to caramel or malt, entirely plant-based and full of symbolic meaning tied to renewal, community and the arrival of spring, distributed among neighbors and family as a shared blessing.

Ingredients

Serves 12

• 1 kgwhole wheat grains(for sprouting)
• 6 cupswater(for blending the sprouted wheat)
• 1.5 cupsall-purpose flour
• 0.75 cupvegetable oil
• 6smooth clean stones or whole walnuts(traditional addition)

Instructions

1. 1

   Sprout the wheat

   Soak wheat grains in water for 24 hours, then drain and keep moist, covered with a damp cloth, in a warm spot for 3 to 4 days until small green sprouts appear about 1cm long.

2. 2

   Blend the sprouts

   Blend the sprouted wheat with water in batches until smooth and milky, then strain through cheesecloth, reserving the liquid and discarding the fibrous solids.

3. 3

   Combine with flour

   Whisk the strained wheat liquid together with flour until completely smooth with no lumps.

4. 4

   Simmer for hours

   Pour the mixture into a large, heavy pot with the oil and stones or walnuts. Bring to a gentle simmer and cook on very low heat, stirring frequently, for 7 to 8 hours until deep brown and thick.

   Stir often and never let the mixture sit unstirred for long — sumalak scorches easily on the bottom during its very long simmer.

5. 5

   Cool and serve

   Once thick and deep caramel-brown, remove from heat, discard the stones (or keep walnuts to eat), and let cool before serving in small portions.

Variations

• •

  Some households add a few dried apricots or raisins near the end of cooking for extra sweetness, though this isn't strictly traditional.

• •

  Divide the long cooking time among several people taking shifts, echoing the traditional communal preparation for Navruz.

• •

  Use a slow cooker on low, stirring every 30 minutes, as a modern adaptation to reduce the need for constant stovetop attention.

Storage

Refrigerate finished sumalak up to 2 weeks in an airtight container; it's traditionally shared out in small portions among family and neighbors rather than kept for one household alone.

Frequently Asked Questions