Gavachi Kheer

Directions

1. 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. 2
   Grate the jaggery and set aside.
3. 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. 4
   Add the milk and cook, stirring continuously. If the mixture becomes too dry, add a little water.
5. 5
   Add the grated jaggery and stir until it has dissolved.
6. 6
   Add the green cardamom powder and half the quantity of cashew nuts and raisins.
7. 7
   Cook until the mixture is thick and of pouring consistency.
8. 8
   Serve hot or at room temperature, garnished with the remaining cashew nuts and raisins.