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:
- Soak wheat in water at least for 2-3 nights in the refrigerator.
- 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.
- 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.
- Then add milk and let it cook on low flame for 6-8 mins.
- Meanwhile grate or break jaggery into pieces so that it measures to 2 cups.
- Add jaggery to the milk and wheat grains. Let it cook for 15-20 mins with constant stirring.
- Also add powdered cardamom and poppy seeds along with cashews and coconut and let it simmer on low flame.
- 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.
- Serve it hot with some ghee on the top.
Recipe courtesy of Reena