Preparation Method: 


  1. Dissolve the jaggery in the boiling water, add yellow colouring and leave aside

  2. Melt the butter and add oil. Add the fennel seeds and allow to splutter

  3. Add the broken wheat and fry slowly over medium heat until light brown and crisp

  4. Mix in the desiccated coconut and fry for a few minutes

  5. Slowly pour in the previously prepared liquid, stirring constantly

  6. Add all the remaining ingredients except milk and cook over low heat for a few minutes until most of the liquid has been absorbed

  7. Add milk, mix well and cook in oven at 160°C (Gas Mark 3 or 325°F) for 30 minutes

  8. Sprinkle almonds and pistachios


INGREDIENTS: (Ten servings).

  • 1/4 kg broken wheat

  • 125 gms jaggery (ghor)

  • 250 gms butter

  • 50 gms desiccated coconut

  • 2 tbsp oil

  • 25 gms sultanas

  • 1 tbspfennelseeds

  • 1 tsp ground cardamom

  • 1/4 tin evaporated milk

  • ½ tsp nutmeg

  • Yellow colouring

  • 75 gins coarsely ground almonds and pistachios for decorating

  • Boiling water - same volume as wheat

Preparation Time: 
1 hr
Chef's Name: 
Sakinaben Ebrahimji