Ingredients:

• 2 cups -whole Wheat
• 2 cups- Jaggery
• 2-3 cups- Milk
• 2-3 tbsp -cashews
• 1 tsp -cardamom powder
• 1 tbsp -coconut (either fresh or desiccated)
• 1 tbsp – soaked and drained Poppy Seeds
• 2-3 tbsp – butter/ghee

Method:

1. Soak wheat in water at least for 2-3 nights in the refrigerator.
2. Drain water and coarsely powder the soaked wheat so that you can see a mixture of both grain and the powder. Do not add water or milk in it while powdering.
3. Add a little butter in a container on a low flame and add the powdered wheat and stir it, take care that it doesn’t stick to the bottom of the container.
4. Then add milk and let it cook on low flame for 6-8 mins.
5. Meanwhile grate or break jaggery into pieces so that it measures to 2 cups.
6. Add jaggery to the milk and wheat grains. Let it cook for 15-20 mins with constant stirring.
7. Also add powdered cardamom and poppy seeds along with cashews and coconut and let it simmer on low flame.
8. Remember to use the 2-3 tbsps of butter during the entire process. You can remove it from the flame when you see butter floating on the top and nice aroma emanating.
9. Serve it hot with some ghee on the top.

Recipe courtesy of Reena