ATTAE KI KHEER/GODIHITTU PAYASA/WHEAT FLOUR PORRIDGE

Yields: 2 cups

Ingredients

Wheat flour/godihittu: 2 tbsp
Sugar : ½ cup
Milk: ½ cup
Water: ½ cup
Ghee: 3 tbsp
Cashewnuts: 2 tbsp
Cardamom powder: ½ tsp

Preparation 

1. Take 1 tbsp of ghee in a pan, fry cashewnuts and keep aside.
2. Add 2 tbsp of ghee in the same pan and add wheat flour, roast it. 
3. Once its roasted add water and cook for 5 minutes by stirring continously so that lumps are not formed.
4. Add milk, cook for 2 minutes and switch off the stove.
5. Add sugar, mix and bring it to boil. Simmer and cook for 5 minutes and bring it to the consistency of idli batter.
6. Once done add cardamom powder and garnish with cashewnuts. 

Note

1. If you need thinner consistency, after adding sugar just bring it to boil and switch of the flame. Cooking on simmer for extra time will only thicken it.
2. If the amount of ghee is more than the wheat flour and roasted till it releases a fragrance then lumps won't be formed.
3. 3-4 strings of saffron can be added for flavor and color.