With sugar:
Atta - 1 cup
Sugar - 1 cup
Milk - 1 cup
Ghee - ¾ cup + 1 tbsp for roasting nuts & raisins
Cashew - 2 tbsp, chopped & keep one whole
Raisins - 2 tbsp
Cardamom powder
The main point in this sweet is roasting the atta well, otherwise there will be a raw smell.
Keep the milk, hot & ready.
Heat ghee, reduce the flame & add atta with the whole cashew nut.
Roast on a low fire, stirring well, till the cashew gets well roasted.
This means, atta is also well roasted.
Now add milk & sugar, whisking well.
Cook till halwa consistency is reached.
Add nuts & raisins roasted in ghee & cardamom powder.
With jaggery:
Wheat flour - 3 tbsp
Ghee - 4 tbsp
Jaggery - 1/3 cup
Cardamom powder - ¾ tsp
Chopped nuts - to garnish
Heat ghee, add flour & roast on a slow fire stirring continuously, till a pleasant aroma comes & the colour turns light brown.
In another stove, heat 1 cups of water with jaggery to melt it.
Remove atta from fire to add this.
Strain & add the syrup, whisking well to prevent lumps.
Put back on fire.
Stir gently & continuously till water evaporates & the ghee separates.
Add cardamom powder & remove.
Roast nuts in ghee to garnish & serve hot.