Ingredients
- 1/3 cup cracked wheat
- 2 cups water
- 1/3 cup sugar
- 1 cardamom pod
- 1/3 cup jaggery
- pinch of saffron
- 3 tablespoon Ghee
- pinch of nutmeg
- tiny amount of edible camphor
Instructions
- Dry roast the cracked wheat until it turns aromatic and slightly changes color.
- Add 1 cup + 1/3 cup of boiling water. Cover and cook until the water is absorbed and the wheat is half cooked.
- Furthermore, add another 2/3 cup of boiling water and cook until the wheat is fully done.
- Add sugar. Let it melt and bring the mixture to a rolling boil.
- Furthermore, add jaggery. Cover and cook for a minute.
- Add crushed cardamom pod and saffron. Mix well.
- Furthermore, add ghee and cook until the mixture comes together.
- Turn off the heat and add nutmeg and edible camphor. Mix thoroughly.
Video
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Notes
Always use cracked wheat for this sweet. I used small grits. If using larger ones, pulse once or cook for a longer time.
Traditionally, both sugar and jaggery are used, but you can use only jaggery if preferred.
The mixture thickens over time, so avoid overcooking.
A little edible camphor goes a long way. Avoid adding too much.
Traditionally, both sugar and jaggery are used, but you can use only jaggery if preferred.
The mixture thickens over time, so avoid overcooking.
A little edible camphor goes a long way. Avoid adding too much.
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