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Ingredients:
2 cups wheat, soaked overnight in some water,
1 tbsp ghee,
1/2 litre milk,
1/2 cup cashew nuts, some chopped some whole,
2 tbsp raisins,
Few strands of saffron.

Method:
Drain wheat and grind in a grinder with some water to form a thick coarse paste. Heat a pan, add ghee, chopped and whole cashew nuts, raisins and ground wheat. Cook on a low-medium flame for 4-5 minutes till wheat turns pinkish. To this add milk, saffron and mix well and bring to boil. When kheer has thickened, put off the flame and add jaggery to it. Keep stirring, since kheer is still hot jaggery would get dissolved in it quickly. Serve hot or chilled. Garnish with some more dryfruits.

TIP:
Add jaggery at the end of the recipe, since there is a possibility that milk would curdle when milk is added to the jaggery.