1 cup of ghee
2 cups of cream of wheat
2 cups of all purpose flour
1 teaspoon cardamom powder/elychee
1 teaspoon freshly grated ginger
2 cup of sugar
2 cups water
2 tins carnation milk
1/2 cup of raisins (optional)
In a sauce pan on low heat, add the sugar, water, milk, elychee and ginger. Leave it on low until the sugar has melted and the milk is warmed through. This is your paag.
In a big pot on medium heat (because the flour doubles in size when you add the paag to it) add the ghee.
Once the ghee is melted add the raisins if using a allow it to cook for about 3-5 minutes. Stirring occasionally.
Add in 1 cup of cream of wheat and 1 cup of flour. Mix until the ghee if fully incorporated into it. Add the remaining cream of wheat and flour.
You will need some muscles and stamina at this stage. Because you have to constantly keep stirring your flour and ghee together. If you don’t turn it, the flour will burn.
When you started your flour would be white, you have to keep stirring until your flour is brown. Or a pale brown. This takes about 20 minutes.
Once your flour has turned brown, slowly add in your paag or milk mixture. Be careful as the milk will bubble up.
Add a little at a time and keep turning. The flour will be hard to turn. That is good.
Once you have added all your liquids and the flour has plumped up, give it a taste.
Remove it from the heat.