Gud Ki Mitha Daliya

For the dry fruits

1. Heat 1 tbsp desi ghee in a pressure cooker over low-medium heat.

2. Add almonds and cashew nuts and fry until lightly golden.

3. Remove the almonds and cashew nuts from the cooker.

4. Fry the dried coconut in the remaining ghee over low heat until lightly golden, then remove.

5. Add fox nuts to the remaining ghee and fry until crisp, then remove.

For the daliya

6. Add 2 tbsp desi ghee to the same pressure cooker and let it heat over low-medium heat.

7. Add 1 cup broken wheat (daliya) to the cooker.

8. Roast the daliya over low heat, stirring continuously, until it turns light and puffy.

9. Pour 2 cups water into the cooker with the roasted daliya.

10. Close the pressure cooker lid and cook over medium heat for 2 to 3 whistles.

    Then 8 min of waiting

For the jaggery syrup

11. Add 1 cup jaggery and 1 cup water to a pan over medium heat.

12. Stir until the jaggery melts completely and the liquid comes to a boil.

For assembly

13. Allow the pressure cooker to release its steam naturally, then open the lid.

14. Pour the prepared jaggery syrup into the cooked daliya.

15. Add saffron water and the fried dry fruits, stirring well over low heat.

16. Mix in cardamom powder and grate in a little nutmeg (about 1/2 tsp).

17. Stir in 1 tbsp desi ghee.

18. Cook until the daliya absorbs the syrup and reaches a thick, glossy consistency.