|Whole wheat flour||1 Cup (16 tbs)|
|Ghee||1⁄2 Cup (8 tbs)|
|Jaggery||1⁄2 Cup (8 tbs), grated (Gud)|
|Poppy seeds||1 Teaspoon (Khus Khus)|
|Fennel||1 Teaspoon (Saunf)|
|Almonds||1⁄2 Teaspoon, sliced (Badam)|
|Pistachios||1⁄2 Teaspoon, sliced (Pista)|
|Cardamom powder||1⁄4 Teaspoon (Elaichi Powder)|
1 In a pan, heat the ghee.
2 Add in the whole wheat flour.
3 Roast it over low heat until it is golden brown, stirring continuously.
4 Add in the fennel and poppy seeds, cook for a few more seconds.
5 Remove from the heat and stir for a few minutes till the mixture cools down slightly.
6 Add in grated jaggery and mix well till it dissolves into the flour mixture.
7 Return it to the heat if the jaggery has not melted completely.
8 Pour in the milk and mix well.
9 Serve hot garnished with the almonds and pistachios.