Koliva – Memorial Wheatberries

2  cups wheat berries

3/4 cup walnuts, coarsely chopped

3/4 cup blanched almonds, coarsely chopped

1/4 cup sesame seeds

1/2 cup golden raisins

1/2 cup pomegranate seeds

1 cups fine ground bread crumbs (unsalted)

1/2 Tbsp. ground cinnamon

1 cup powdered sugar

1. Place the wheat berries in a medium pot and fill with tap water. Allow the wheat berries to soak overnight.
2. Drain wheat berries, place them back in the pot and cover with water. Turn the heat to medium and once aboil, simmer for approx. an hour until tender (taste one).
3. Transfer to a strainer and then spread out on a tablecloth covered countertop. Allow about 12 hours to dry.
4. Place the wheatberries in a large bowl and add the walnuts, almonds, sesame seeds, raisins, pomegranate and 1/4 of the bread crumbs and cinnamon,  stir to combine.
5. Transfer to a bowl or a tray of your choice for presentation. Cut off a sheet of parchment or wax paper and place on top to press down and compact the mixture. Form a mound or flat surface, according to your tastes.
6. Top the surface with remaining breadcrumbs and once again place parchment paper on top and press down to smooth out.
7. Now top with powdered sugar layer, place parchment on and press down to smooth out.
8. Decorate with dried fruit, nuts or silver candies (sold at Greek bakeries). A cross should be included in your design. This step can be done the night before the memorial or the morning of. Do not cover or place in a fridge.
9. To serve at church, purchase small cups, paper bags or zip lock bags along with plastic spoons to give out in memory of your departed loved one.

NOTE: Got a pressure cooker or Insta-pot? Place the wheatberries in your pressure cooker/insta-pot with 3 to 1 water to wheatberries ratio. Seal according to mfgr’s instructions. Once seal has formed (pressure cooker begins to whistle), cook for 35 mins. Safely release steam, place cooked wheatberries in a colander to drain and cool.