This is a delicious sweet dish from whole wheat grains and jaggery.
Ingredients:
Good quality wheat – 250 GMs,
Jaggery powder – 175 GMs,
Coconut milk from 1/2 coconut ,
Ghee – 3 Tablesp,(or a little more ),
Cardamom – 6 , powdered,
Poppy seeds – 1Tsp for garnishing,
Chironji or any nuts like cashew / badam / pistachio slivers – 1 to 2 TSP,
Salt – A pinch,
Method:
1).Wash and soak wheat in water for 3 days.Change water daily preferably twice a day for 3 days 2).On 3rd day drain out all water and grind it in a mixie to a smooth paste .(the paste appears like gelly and there is no need to worry).
3).Put the ground wheat in a steel sieve or fine holed collander.Mash it with potato masher to extract as much milk as possible .You can add little hot water if necessary while mashing.
4).Melt jaggery in a thick bottomed pan after adding 2 to 3 tablesps of water.Once it is melted add wheat milk, coconut milk and elachi powder along with a pinch of salt.Stir quickly and continuously under low fire (so that it will not stick to the bottom of the pan).When the mixture starts to thicken ,add ghee and stir thoroughly so that the ghee blends well with the mixture.
5).Continue cooking and When the mass leaves the sides of the vessel , pour it in a greased tray and level it.
6).sprinkle poppy seeds ad slivers of nuts.Keep it aside to cool.Cut into desired shapes and serve.Consume within 2 days as we are adding coconut milk.
Tip:
You can avoid coconut milk and increase the quantity of ghee to keep it for few more days.For variation you can add fine dessicated coconut powder.