Godhuma Kanji

🔥 Prep

• Rinse 100 g broken wheat under running water until the water runs clear.
• Measure out 300 ml milk, 80 g jaggery, 0.5 tsp cardamom powder, 8 cashew nuts, 1 tbsp ghee, and 200 ml water so they are ready for use.

🔥 Cook

• 1. Heat 1 tbsp ghee in a saucepan over medium heat and add the 8 cashew nuts; sauté until golden brown (2 minutes).
• 2. Add the rinsed 100 g broken wheat and toast lightly, stirring continuously for 2 minutes.
• 3. Pour in 200 ml water, bring to a boil over high heat (5 minutes).
• 4. Reduce to low heat, cover and simmer until the wheat is soft and the water is absorbed, about 15‑20 minutes, stirring occasionally.
• 5. Once the wheat is tender, add 300 ml milk and stir; increase to medium heat and cook for 5 minutes until the mixture thickens slightly.
• 6. Add 80 g jaggery (crushed) and 0.5 tsp cardamom powder; stir until the jaggery dissolves completely (2‑3 minutes), then simmer on low heat for another 3 minutes to meld the flavors.
• 7. Remove from heat and garnish with the sautéed cashew nuts.

🔥 Serve

• Serve warm in individual bowls.
• Optionally drizzle a little extra ghee on top for added richness.
• Pair with fresh banana slices or a small side of coconut chutney if desired.