1. Clean the wheat, wash two to three times with plenty of water and then soak overnight. Drain and then grind into a coarse paste. 2. Grate the jaggery and set aside. 3. Heat the ghee in a heavy-based pan, add the ground wheat and cook on a low heat for ten to fifteen minutes. 4. Add the milk and cook, stirring continuously. If the mixture becomes too dry, add a little water. 5. Add the grated jaggery and stir until it has dissolved. 6. Add the green cardamom powder and half the quantity of cashew nuts and raisins. 7. Cook until the mixture is thick and of pouring consistency. 8. Serve hot or at room temperature, garnished with the remaining cashew nuts and raisins. ---------------------------------------------------------------------------
Nutrition
Ingredients
