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Prep Time:
15 mins

Cook Time:
1.5 hrs

Total Time:
2 hrs

Cuisine
South Indian

Course:
Dessert

Diet:
Vegetarian

Instructions

• Wash the samba wheat and soak it overnight.

• Grind it in the morning with water to obtain a smooth batter.

• Strain the ground mixture to obtain thick wheat milk. Repeat the process two more times to obtain all the wheat milk extracts.

• Let the extracted wheat milk sit for 1.5 hours, and then discard the thin, watery top layer.

• Mix the thick wheat milk and set aside.

• In a non-stick pan, add the wheat milk, saffron strands, and cardamom powder.

• Roast the cashews in 1 tsp ghee until golden.

• In a small pan, caramelize 2 tsp sugar over low heat until it turns a golden brown (be careful not to burn it).

• Add 2 tsp of water to the caramelized sugar to make a syrup.

• Add the roasted cashews and remaining ghee to the wheat milk mixture.

• Add the sugar and caramelized sugar syrup.

• Cook the mixture on low heat, stirring continuously.

• Keep stirring and adding the remaining ghee gradually until the mixture thickens and starts leaving the sides of the pan.

• Once it reaches the desired consistency, transfer to a greased tray or serve directly.

Notes

1. Ensure you discard only the watery top layer of the wheat milk.

1. Stir continuously to prevent sticking or burning.

1. Adjust sweetness and flavors to taste.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant