Lachko - Wheat Halwa

Ingredients

100        gms        Ghau (Whole Wheat) (Saok it over night)

75          gms        Gol (Jaggery) Grated

50          gms        Ghee (Clarified Butter)

¼           cup         Rava (Semolina)

2            tblsp      Atta (Whole Wheat Flour)

1            tsp         Saunf (Fennel Seeds) Crushed Coarsely
Few drops rose water (Optional)

Badam Pista chips  and Grated Dry Coconut for GarNICHE

Method

Drain wheat and grind wet wheat in a masala grinding jar for 5 to 10 seconds, on whipper mode. Boil these wheat until cooked thoroughly. Do not overcook the wheat. Heat ghee in heavy bottom sauce pan and add jaggery. Stir jaggery until it melts well. Add rava, atta and saunf mixing thoroughly. Add cooked wheat, with half cup of boiled wheat water and stir mix.
Cover the sauce pot with the lid and let it simmer for 10 minutes. Uncover the lid and stir well from the bottom. Add two to 4 drops of rose water and let it simmer for another 2 minutes without covering the pot. The lachko (wheat halwa) is done.

Garnish with grated dry coconut and choice of dry fruits. Enjoy!!

Note:-

Adjust ghee if needed or add boiled wheat water if you need the lachko more soft.

Sweetness of Jaggery can be adjust according to your taste.
You can use Haleem (Khichda Ghau) if available. If using Haleem ghau, then do not grind. (Soaking is must over night).