INGREDIENTS

3 tablespoon ghee (Clarified butter)1 mug tastee wheat2 mugs water1 mug sugar1 mug milkGround Elachi (cardomom) 3 Cinnamon sticks3 ClovesMarshmallows Coconut chips Nougat

METHOD

Braise tastee wheat in ghee (Clarified butter) with cinnamon sticks and cloves until golden. Slowly add in the water, stir to ensure no lumps, when water is absorbed in wheat, add in the sugar and stir well, on low heat. Once sugar is well absorbed, add in the milk and pinch of Elachi (cardomom) powder. Steam on low until done. Garnish with marshmallow cubes, coconut slices and nougat cubes

INFO & TIPS

Can add in a drop of pink food colour for extra pizazz