Lapsi (blé concassé sucré népalais)

Instructions

1. Heat 2 tablespoons of ghee in a saucepan and toast the cracked wheat for 3 minutes, stirring.
2. Pour in the boiling water, add a pinch of salt and simmer gently for 15 minutes, until the wheat is tender.
3. Stir in the crumbled jaggery until fully dissolved, then the raisins.
4. Let it thicken for 5 minutes over low heat, stirring; the mixture should become glossy and soft.
5. Off the heat, add the cardamom, lemon juice and the rest of the ghee.
6. Serve lukewarm, sprinkled with crushed cashew nuts.