Snainiya – Sweet Boiled Wheat with Nuts in Middle East & Africa: Cooking & Baking Posted March 27, 2007 But when I stopped to really focus on the two "puddings" I realized that of course they would not be the same because wheat that is only fifteen or twenty days old is *not* likely to have such big mature kernels. ←I've had an Iranian version called "samanoo," also made before Nowrooz. It's quite different for a couple reasongs - the sugar comes from the sprouted wheat. In that sense it's sort of a "malt pudding." Also the cooking time is long so what is left of the wheat kernel is quite broken down. It's dark brown.