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1
Bring a kettle of water to boil.
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2
Continue to refill and heat as needed as the source for water in boiling the wheat.
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3
Place wheat berries in a 2- to 3-quart saucepan.
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4
Cover with water, about two inches above the level of the berries.
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5
Bring to a rolling boil and let boil for 15 seconds.
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6
Drain; discard water.
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7
Add new water to the wheat, the same amount as before.
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8
Repeat until you've brought wheat and water to a boil seven times.
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9
During the seventh boil, add the salt.
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10
Do not drain.
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11
Remove the pan from the heat, cover, and wrap with towels (see Cook's Note).
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12
Let rest at room temperature overnight.
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13
The next day, drain any water that hasn't been absorbed overnight.
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14
Grind the wheat berries thoroughly in a food processor or a meat grinder.
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15
(If you use a blender, you must work in very small batches.)
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16
Transfer wheat to a bowl and set aside.
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17
Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal.
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18
Add the ground wheat and pulse until mixed.
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19
Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides.
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20
Garnish by sticking slivered almonds all over the top, like a porcupine.
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21
Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form.
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22
Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.
