| • | Broken wheat (dalia/lapsi) | 1 cup |
| • | Pure ghee | 2 tablespoons |
| • | Semolina (rawa/suji) | 4 tablespoons |
| • | Green cardamoms | 3-4 |
| • | Milk | 2 cups |
| • | Raisins | 1 tablespoon |
| • | Almonds | 6-7 |
| • | Cashewnuts | 6-7 |
| • | Sugar | 2 1/2 tablespoons |
Method
Heat ghee in a deep non-stick pan. Add dalia and sauté for 1 minute.
Add suji and mix well and sauté till fragrant.
Add 1 cup water, cover and cook till water is absorbed.
Place green cardamom seeds in a mortar.
Add milk to the dalia and stir to mix. Cover and cook for another 3-4 minutes.
Coarsely pound the green cardamom seeds with a pestle, add to the dalia and stir to mix.
Add raisins and mix again. Chop almonds and cashewnuts and add to the dalia, mix and cook for 5-7 minutes.
Add sugar and mix well and cook till the dalia is done.
Serve hot.
Heat ghee in a deep non-stick pan. Add dalia and sauté for 1 minute.
Add suji and mix well and sauté till fragrant.
Add 1 cup water, cover and cook till water is absorbed.
Place green cardamom seeds in a mortar.
Add milk to the dalia and stir to mix. Cover and cook for another 3-4 minutes.
Coarsely pound the green cardamom seeds with a pestle, add to the dalia and stir to mix.
Add raisins and mix again. Chop almonds and cashewnuts and add to the dalia, mix and cook for 5-7 minutes.
Add sugar and mix well and cook till the dalia is done.
Serve hot.
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