Milk - ½ litre

Atta - 1 tbsp

Ghee - 1 tbsp + 1 tsp

Powdered jaggery - ½ cup

Nutmeg powder - ½ tsp

Chopped dates - ¼ cup

In a kadai, roast atta on a low fire in 1 tbsp ghee till the colour changes.

Set it aside & boil milk.

Remove from stove & add the roasted atta, stirring continuously to prevent lump formation.

Put back on fire & simmer on a low fire till it boils.

In another pan, add ¼ cup water to powdered jaggery & heat on a low fire till it melts completely & starts boiling.

Switch off the atta-milk mixture &add the strained jaggery.

Do not keep on stove anymore.

Add nutmeg powder & mix thoroughly.

Fry the dates in 1 tsp ghee & garnish.