• 1 cup – bharda
• 1/2 cup – Jaggery or Sugar
• 1 small fresh grated Coconut
• 1 tbsp – roasted, ground Poppy Seeds
• 1 to 2 Cardamoms
- Soak the bharda in 2 cups of water the day before you plan to cook it.
- To cook, place it in a pressure cooker pan and add a little water to it.
- Cook in the pressure cooker (up to 3 whistles) till the wheat is soft and plump.
- It is possible to cook the bharda in an open pan, over a low flame, on the stove.
- Remember that this will take considerably longer and you should maintain enough water in the pan so the wheat will not stick to the bottom or burn.
- When the bharda is cooked, remove the pan from the cooker (if cooking on the stove then reduce the heat).
- Mix the wheat thoroughly while hot, with the jaggery, coconut, poppy seed powder and cardamom.
- Stir till the sweetener is completely dissolved.
- Serve hot or cold, plain or mixed with some milk.
- For the richer variation, pour in 1- 1.5 cup milk to the bharda when adding the jaggery.
- Cook over low heat till the milk reduces to a thick consistency that resembles condensed milk.
Recipe courtesy of Anita Raheja