One of the most awaited occasions during my childhood and the first thought that comes to mind whenever I think of Bulgur / broken wheat.
One of my uncles, with his love of art and devotion, creates amazing paintings and sculptures in a Datta Temple in Poona. Every Datta Jayanti, which falls in December, we would go to that temple. It would be more of a family reunion and the celebration of that occasion.
For me, the fondest memory of this day is the stunningly crisp – cold Poona weather, and the beautiful temple enveloped by a lot of greenery, and the stunning fragrance of bulghur kheer cooked in earthen pots. Even now, sitting miles away, and years later, I can still very very clearly remember the beautiful fragrance of this offering.
I remember, even during the prayers, I would be craning my neck to take a peek into the kitchens to make sure there is still some left or hope that there is more cooking.
Since we cant eat that so often, and wouldn’t want to keep Bulghur out of our diets, I had once tried to make a khichdi out of it, and it turned out absolutely delicious. I find it a perfect substitute for rice, especially for weight-loss determined gujjus like us.