Zito (Zhito/Koljivo) - Serbian Wheat Pudding

2 quarts water, or as needed

1 cup whole wheat berries

⅛ teaspoon salt

3 ½ cups walnut pieces

2 cups confectioners sugar

2 tablespoons blanched slivered almonds

¼ cup cold heavy whipping 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.

The next day, drain any water that hasn t been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.

Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.

Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.