Wheat Grain Desserts Recipe Makar Sankranti

Soaked  time  1 night

Time for it  prep   cook total

20        20       40 min

serve for 3

Author  :   Pranita

Cuisine  : Indian

food type : Desserts

INGREDIENTS FOR IT :

Wheat  : 1& 1/2 bowl

Jaggary  :  1/2 bowl

sugar      :   1/2 bowl

coconut   :   1/2

raisins          :    as your convenience

Khuskhus         :    1/2 bowl

Cardamom     :           5 to 6 flakes

Ghee             : 2 tabs

PROCEDURE FOR IT :   Take the clean wheat in a pot , see it has impurities

Keep to soak it for a  night or if you want to make it in the

evening keep for a day  to soak .

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Soaked  Wheat

In the morning remove water from it .

Just take one round of the mixture to remove its husk

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Grinded Wheat

Wash it with clean water *& keep a  side

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KEEPING IN THE COOKER TO COOK

Keep 1/2 lit water to boil in the cooker

Add  1 tabs spoon in to the cooker

After boiling add  wheat in the cooker & keep lid tight .

Make the flame of the gas low.

Mean while keep ready another ingredients

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INGREDIENTS FOR THE DESSERTS

 

Take pieces of coconut, khuskhus & Cardamom in the                                                            mixture pot. Make its powder .

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GRINDED INGREDIENTS

Now listen cooker’s  whistle , put off the gas                                                         Open the lid of cooker add all ingredients in to the                                                                                      cooker.

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COOKED  DESSERTS IN THE COOKER

C                                                                                                                            Stir it well , your great wheat grain dessert is ready to serve .

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PREPARED DESSERT

Ingredient for it : wheat : 1& 1/2 bowl

coconut pieces :1/2 bowl

Khuskhus      :1/2 bowl

sugar & jaggary  : 1/2 bowl both

Cardamom :   4 to 5

Method :

Keep the wheat to cook in the cooker

Make preparation of ingredients

Grind the ingredients in the mixture

Add ingredients in the cooked desserts

Serve it with ghee.

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