- Wheat flour (1 1/2 cup)
- Corn flour (2 1/2 tbsp)
- Jaggery (400 grams/ 1 lb)
- Coconut milk (2 1/2 cups)
- Cashew nuts
- Cardamom powder (1 tbsp or as per taste)
- Ghee (3 tbsp) (You can substitute ghee with coconut oil or use both as per your preference)
In a bowl add the wheat flour and add 4 1/2 cups of water and using your hands mix it well to remove any lumps as much as possible. Pass this through a strainer a couple of times to remove any lumps. Leave the water to rest in the bowl for 30 – 40 minutes.
Meanwhile, in a pot add the jaggery and a cup of water and bring it to boil making sure the jaggery is completely melted. Pass the jaggery water through a strainer to remove any impurities.
In a small bowl add the corn flour and 2-3 tablespoons of water and mix it well.
After 40 minutes the wheat flour water should have separated. In another bowl take the water on the top and discarding all the hard liquid from the bottom of the bowl.
In a pot add the wheat flour water and mix in the coconut milk and heat it on high flame. Stirring continuously.
After 10 minutes, add 3/4 of three jaggery water. You can add the rest later as per taste.
The liquid starts to thicken after another 10 minutes. Now add the corn flour water and the cashew nuts and keep on stirring.
After every five minutes add a table spoon of ghee and keep stirring. You have to continue cooking on high heat till the point the mixture when stirred it doesn’t stick to the pot and easily comes off the pot. At that point turn the heat down to low and cook for another 5 minutes.
Pour the mixture into a greased baking dish and leave it out for 2 hours to cool and set. You don’t need to put it into the refrigerator; but if you wish to then let the mixture at least come to room temperature before doing so.