Sprouted Wheat Pudding

“Panocha was our special Easter dessert,” said Tony at San Juan Pueblo. “We would dampen the wheat, put it in sacks behind the stove and leave it a few days until it sprouted. Then we would dry it and grind it for flour.” While it is still special for Tony, it is everyday for Ignacia Duran, at Tesuque Pueblo, who keeps a large jar of it in her refrigerator to spoon out for hankering grandchildren. This most typical southwestern sweet is halfway between a pudding and