Ingredients

• 2 cups -whole wheat
• 2 cups- jaggery
• 2-3 cups- milk
• 2-3 tbsp -cashews
• 1 tsp -cardamom powder
• 1 tbsp -coconut (either fresh or desiccated)
• 1 tbsp - soaked and drained poppy seeds
• 2-3 tbsp - butter/ghee

How to Make Ghavachi Keer (Wheat Kheer)

• Soak wheat in water at least for 2-3 nights in the refrigerator.
• Drain water and coarsely powder the soaked wheat so that you can see a mixture of both grain and the powder. Do not add water or milk in it while powdering.
• Add a little butter in a container on a low flame and add the powdered wheat and stir it, take care that it doesn't stick to the bottom of the container.
• Then add milk and let it cook on low flame for 6-8 mins.
• Meanwhile grate or break jaggery into pieces so that it measures to 2 cups.
• Add jaggery to the milk and wheat grains. Let it cook for 15-20 mins with constant stirring.
• Also add powdered cardamom and poppy seeds along with cashews and coconut and let it simmer on low flame.
• Remember to use the 2-3 tbsps of butter during the entire process. You can remove it from the flame when you see butter floating on the top and nice aroma emanating.
• Serve it hot with some ghee on the top.