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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat	250	g		1022.5	181.825	22.725	22.725
jaggery	250			-	-	-	-
cardamom powder	1/4	teaspoon		-	-	-	-
milk	500			74420.0	5831.6	3843.0	3989.4
ghee	5	tablespoons		-	-	-	-
cashew nut	1	tablespoon	chopped	-	-	-	-
raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.