Ingredients

• Jowar (sorghum): ½ cup
• Jaggery (grated): ½ cup
• Coconut milk: 1 cup
• Water: 2 cups
• Cardamom powder: ¼ tsp
• Ghee: 1 tsp
• Cashews: 8–10 (broken)
• Raisins: 1 tbsp

Preparation

Wash and soak the jowar for 6–8 hours or overnight.

Pressure cook the soaked jowar with 2 cups of water for 4–5 whistles or until soft.

In a pan, heat ghee and fry cashews until golden. Add raisins and fry until they puff up. Set aside.

In the same pan, combine the cooked jowar and jaggery. Cook on low heat until the jaggery melts completely.

Add coconut milk and mix well. Simmer for 2–3 minutes on low heat, ensuring it doesn’t curdle.

Add cardamom powder and the fried cashews and raisins. Stir well and remove from heat.

Serving Size: Makes 2 servings.

Notes

• Adjust the sweetness by varying the amount of jaggery.
• For added flavor, you can include a pinch of nutmeg powder or a few strands of saffron.
• Replace coconut milk with regular milk for a different taste.