It’s my second-favorite Indian dessert, and is dead easy to make. You only need five or six ingredients, including water.

Ingredients:

• 2/3 C. sugar
• 2 C. water
• 2/3 C. ghee (substitute: butter)
• 1 C. Cream of Wheat (farina)
• 1/2 tsp. ground cardamom (if you use green cardamon, remove the seeds and grind them:

• 1/4-1/2 C. chopped nuts (I used walnuts, which aren’t exactly traditional, but that’s what I had on hand . . . and I love walnuts!)
• (optional but recommended) 2-4 Tbsps. raisins/currant/chopped dried fruit of your choice (dates are excellent . . . next time I’m going to throw caution to the wind and use dried cranberries)

Method:

Stir 2/3 C. sugar into 2 C. water in a saucepan. Bring to the boil, stirring once or twice to dissolve the sugar. Turn off the heat:

2. Melt 2/3 C. ghee/butter in a skillet:

3. Stir in 1 C. Cream of Wheat (farina) and stir to mix:

4. Stir in the nuts:

5. Cook, stirring constantly, for seven or eight minutes over low heat, or until the farina just starts to brown a little bit, then add the cardamom and fruit:

6. Around the five minute mark, turn the heat back on on the simple syrup (sugar/water mixture) and bring it back to the boil. Pour the simple syrup over the farina. Be careful, because it will bubble and sputter:

7. Now stir constantly for another few minutes, until it thickens and pulls away from the sides of the pan:

8. Now you have two choices: you can eat it as is, or mold it in a loaf pan. I chose the latter. It’s easiest to smooth it down with your fingers, but try not to burn them:

9. Allow to cool, then place an inverted plate on top, and flip the whole thing over:

10. Cut into squares, and enjoy!

-R