A delicious dessert made with whole wheat and jaggery
- 500 grams whole wheat, soaked overnight
- 250 grams Palm jaggery
- 10 Shallots.
- 2 teaspoons Fennel seeds
- 2 cups Coconut, grated
- Salt to taste
- Pressure cook wheat with shallots, fennel seed, salt, and water, if required, for 30 minutes.
- Add coconut and jaggery and cook for another 15 minutes.
- Serve Chakkara gothambu warm.