Sweet korkotapur

Sort the large wheat groats (korkot), rinse them, drain in a sieve, then transfer to a pot, pour in hot water, cover with a lid and bring to a boil.

Cook the grain on low heat for 1.5–2 hours, then add rinsed raisins, dried apricots, sugar and cook for another 15–20 minutes.

Remove the soup from the heat, add ground cinnamon, stir, pour hot into bowls, sprinkle with chopped almonds and cool.

Before grinding, almonds should be blanched in boiling water, then the skin should be removed to avoid a bitter taste.

Serve the korkotapur cold.