Put wheat or barley in a deep saucepan and cover with 1.2 inch (3 cm) of water.
Put it on a high heat until it boils then let it boil for another 3 minutes.
Drain wheat or barley and wash again.
Return the wheat to the pot and cover the pot with fresh water as before.
Add the rice and leave the mixture to boil again for 10 minutes.
Leave to cool completely and then place in the refrigerator overnight.
Bring ashura from the fridge and Place it again on medium heat and let it boil until the grains are completely soft.
If ashura is thick at this stage, add some hot water.
Add sugar and cinnamon to the ashura, and leave to simmer on low heat.
Dissolve Cornstarch in two tablespoons of water and added to the ashura, stirring continuously to avoid any lumps.
Leave to cool completely and then add the whipping cream and pour it into serving dishes or cups.
Garnish with cream and roasted nuts.
Servings 0