Ingredients:
2-3 tablespoons suji (semolina)
2 tablespoons desi ghee or oil
1 cup phool makhana
500 ml water
1/2 cup milk
3 tablespoons jaggery powder (or to taste)
Method:
Heat 2 tablespoons of desi ghee or oil in a pan.
Add 2-3 tablespoons of suji and roast for 2-3 minutes.
Add 1 cup of phool makhana and roast for an additional minute.
Pour in 500 ml of water and cook until the water reduces slightly.
Add 1/2 cup of milk and continue to cook.
Stir in 3 tablespoons of jaggery powder (or to taste).
Cook until the mixture is well combined and reaches the desired consistency.
Serve hot.
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