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Serves: 10

Ingredients

175 g jaggery (gur)
600 mL boiling water
pinch yellow food colouring
125 g butter
2 tbsp oil
1 tbsp fennel seeds
250 g broken wheat
50 g desiccated coconut
1 tsp cardamom, ground
½ tsp nutmeg
25 g sultanas
150 mL evaporated milk
75 g almonds and pistachios, coarsly ground for decorating

Source

This recipe had been sourced from A Taste of our Cooking

Healthy Hints

Although this is a sweet dish, it is often served as a starter. At over 350 Calories a go, you might want to consider serving a smaller portion, and choosing a lower fat main course. Or you could experiment with less jaggery, half the amount of butter, and use skimmed milk instead of evaporated milk.

Cooking Guide

1. Preheat the oven at 160 C (325 F, Gas mark 3).
2. Dissolve the jaggery in the boiling water, add the yellow colouring and set aside.
3. Heat a non-stick saucepan, melt the butter and add in the oil. Add the fennel seeds and allow to splutter.
4. Add the broken wheat and fry slowly over medium heat until light brown and crisp.
5. Mix in the desiccated coconut and fry for about 8 minutes.
6. Slowly pour in the jaggery mixture, stirring constantly.
7. Add all the remaining ingredients except the milk and nuts, and cook over low heat for a few minutes until most of the liquid has been absorbed.
8. Add the milk, mix well and cook in the oven with the lid on at 160 C (Gas mark 3) for 30 minutes.
9. Sprinkle almonds and pistachios and serve hot.