Wheat Pradavan

How to Prepare

1. Heat a heavy-bottomed pan over medium heat and add 2 tablespoons of ghee.
2. Roast 2 cups of broken wheat in the ghee until it turns golden brown and emits a nutty aroma (about 5 minutes).
3. Add 5 cups of water to the roasted wheat and cook until the wheat is soft (about 15 minutes).
4. In a separate pan, heat 10 cups of milk and bring it to a boil, then reduce to a simmer.
5. Add the cooked wheat to the simmering milk and stir well to combine.
6. Add 3 cups of jaggery (dissolved in 1 cup of warm water and strained) to the mixture and stir until fully incorporated.
7. Add 1 teaspoon of cardamom powder and a pinch of saffron strands soaked in 2 tablespoons of warm milk.
8. Simmer the mixture for 10-15 minutes until it thickens to a creamy consistency.
9. Garnish with 1/2 cup of roasted cashews and 1/4 cup of raisins fried in 1 tablespoon of ghee.
10. Serve warm or chilled as desired.