Ingredients:

• 1/2 kg – crushed Wheat (thuli or dalia)
• 200 ml – Milk
• 1 heaped tsp – Cumin seeds
• 1/2 cup – pure Ghee
• Garam Masala powder
• whole pod of Garlic (crushed)
• Mint leaves
• Lime wedges
• barista (crispy fried brown onions)
• 500 g – Mutton pieces with bones, boiled in ginger, Garlic and salt
• 1 tbsp – oil
• 4 to 6 Green chillies

Method:

1. Soak the wheat for a few hours.
2. Then cook wheat in a pressure cooker with 4-6 green chillies, 1 tbsp. oil and salt to taste. Water level should cover the ingredients
3. Cook for 30 mins and then allow pressure cooker to cool.
4. Shred the boiled mutton. Throw away the bones.
5. Add the mutton stock to the wheat mixture and let it simmer.
6. Pound the wheat with a heavy spoon.
7. Heat the ghee, temper the garlic and add to the hareesa.
8. Now mix in the mutton pieces.
9. Stir well, finally add the hot milk to obtain a thick dropping consistency.
10. Serve in a deep bowl.
11. Sprinkle garam masala powder, mint leaves and barista.
12. Pour sizzling hot ghee over it and serve.