Ingredients:

• 1 cup – bharda
• 1/2 cup – Jaggery or Sugar
• 1 small fresh grated Coconut
• 1 tbsp – roasted, ground Poppy Seeds
• 1 to 2 Cardamoms

Method:

1. Soak the bharda in 2 cups of water the day before you plan to cook it.
2. To cook, place it in a pressure cooker pan and add a little water to it.
3. Cook in the pressure cooker (up to 3 whistles) till the wheat is soft and plump.
4. It is possible to cook the bharda in an open pan, over a low flame, on the stove.
5. 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.
6. When the bharda is cooked, remove the pan from the cooker (if cooking on the stove then reduce the heat).
7. Mix the wheat thoroughly while hot, with the jaggery, coconut, poppy seed powder and cardamom.
8. Stir till the sweetener is completely dissolved.
9. Serve hot or cold, plain or mixed with some milk.
10. For the richer variation, pour in 1- 1.5 cup milk to the bharda when adding the jaggery.
11. Cook over low heat till the milk reduces to a thick consistency that resembles condensed milk.

Recipe courtesy of Anita Raheja