Prep 15 mins
Cook 20 mins
A Maharashtrian dessert from http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. I’ve not made this recipe as I’ve only just found it and I’m posting it for the 2005 Zaar World Tour. The number of serves, preparation time and cooking time are all my guesstimates. None of this information was provided on the website. I have not included the overnight soaking in my guesstimates.
- 250 g wheat
- 250 g jaggery
- 1⁄4 teaspoon cardamom powder
- 500 ml milk
- 5 tablespoons ghee
- 1 tablespoon cashew nuts (chopped)
- 1 tablespoon raisins
- Clean the wheat, wash two to three times with plenty of water and then soak overnight. Drain and then grind into a coarse paste.
- Grate the jaggery and set aside.
- Heat the ghee in a heavy-based pan, add the ground wheat and cook on a low heat for ten to fifteen minutes.
- Add the milk and cook, stirring continuously. If the mixture becomes too dry, add a little water.
- Add the grated jaggery and stir until it has dissolved.
- Add the green cardamom powder and half the quantity of cashew nuts and raisins.
- Cook until the mixture is thick and of pouring consistency.
- Serve hot or at room temperature, garnished with the remaining cashew nuts and raisins.