3 tablespoons unsalted butter
1 cup cracked wheat
1 teaspoon fennel seeds
1 cup milk
2 cups water
1/2 cup gur / jaggery / brown sugar
1/2 cup sliced almonds
1 tablespoon raisons
1/2 teaspoon cardomom; roughly ground
1/4 teaspoon jaifer / nutmeg
1/2 teaspoon saffron
1. Heat the butter in a saucepan, add the cracked wheat and the fennel seeds. Fry until golden brown with a nutty aroma.
2. Add the milk and the water, bring to boil, simmer for 5 minutes
3. Add the gur / jaggery / sugar, cook for further 5 minutes
4. Add the cardomom, almonds, raisons, nutmeg, saffron and coconut, cook for a further 5 minutes.
Serve hot. It is lovely with vanilla icecream