Broken Wheat Sweet Sanja/Sheera With Jaggery Recipe
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  • 30 mins Cook time
  • 1 hour Total time
  • 30 mins Print
  • jaggery
  • cardamom
  • nutmeg
  • ginger
  • ½ cup broken wheat
  • ½ cup jaggery 3 to 4 cups of water 1 teaspoon cardamom powder 1 teaspoon dry ginger powder ¼ teaspoon nutmeg powder 3 to 4 almonds, 3 to 4 cashew nuts sliced lengthwise 10 to 12 golden raisins (to taste) Method Firstly complete the preparations by grating/powdering jaggery, powder cardamom seeds, grate the nutmeg, slice the nuts and keep aside. Dry roast the broken wheat in a pan at medium heat until you get a nice aroma. Take care not to burn it. Keep this aside, allow it to cool. This may take around 3 to 4 minutes In a pot add ½ cup of grated jaggery, 2 cups of water, heat at medium while stirring. Once all the jaggery dissolves, turn off the heat. Strain the jaggery syrup by passing it through a sieve to remove impurities. Place the cleaned jaggery syrup back on the hob in a clean pot, bring it to a boil. Add all the spice powders i.e 1 teaspoon of cardamom powder, 1 teaspoon of ginger powder, ¼ teaspoon of nutmeg powder; most of the sliced nuts (keeping some aside for the garnish) Bring it to a boil and add the dry roasted broken wheat. Give it a mix. At this point it might seem like a lot of water. But believe me, you will need to definitely add more especially so since this is open method and broken wheat needs a lot of water and time to cook. Cover with a lid and cook. If it begins to bubble up, cover half way. Check and add additional water as needed. I ended up adding another 2 cups of water more ½ cup at a time as and when the water became absorbed fully. Make sure to check the grains to see if they have cooked fully and do accordingly. Finally garnish with the remaining sliced nuts and serve. 3.5.3208
  • ½ cup of grated jaggery,
  • 2 cups of water
  • 1 teaspoon of cardamom powder, 1 teaspoon of ginger powder,
  • ¼ teaspoon of nutmeg powder



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