Huggi

Method

1. 1

   Wash and cook wheat berries: Wash 1 cup whole wheat (godhi / huggi wheat). Soak overnight. Pressure cook with 2.5 cups water for 8-10 whistles until very soft and the berries have burst open.

2. 2

   Add jaggery: Add half cup powdered dark jaggery to the hot cooked wheat. Stir until completely dissolved.

3. 3

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Squeeze and strain for thick coconut milk.

4. 4

   Add cardamom: Add 1 tsp cardamom powder to the wheat-jaggery mixture. Mix well.

5. 5

   Add coconut milk: Reduce heat to very low. Add thick coconut milk. Stir gently 3-4 minutes. Never boil after coconut milk is added.

6. 6

   Fry garnish: Heat 2 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins until they puff up.

7. 7

   Add garnish: Add fried cashews and raisins to the huggi along with the ghee.

8. 8

   Adjust consistency: Huggi should be slightly thick but flowing — not stiff. Add a little warm water if needed.

9. 9

   Add more ghee: Add 1 more tbsp ghee and stir gently.

10. 10

    Serve: Huggi is a traditional Karnataka sweet wheat porridge. Serve warm during festivals.