Rec and pic cred: ruhana ebrahim
1 1⁄2 cups crushed wheat
4 tablespoon ghee (Clarified butter)
1 cup grated carrots
1 1⁄2 - 2 cups water
2 cups milk
3⁄4 cup desiccated coconut
3⁄4 cup sugar
3 Elachi (cardomom) pods
1 piece taj
1 teaspoon Elachi (cardomom) powder
In a deep pot, braise carrots in 1 tablespoon ghee (Clarified butter) till shiny.
Remove carrots and leave aside.
Heat remainder ghee (Clarified butter) and braise crushed wheat till "pink".
Add Elachi (cardomom) pods, taj and
1 1⁄2 cups water to pot. On med-low heat allow wheat to cook until no water remains. If the water burns very fast add an additional.1⁄2 cup water.
When water has burnt out, add in milk, carrots, coconut and sugar.
Cook, stirring now and then so it does not catch at bottom of pot.
When all liquid has reduced, add in Elachi (cardomom) powder. Mix in.
Garnish with badaam and serve.
May serve with dessert cream.