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  1. Soak the wheat in the water overnight.
  2. Tie in a cloth and put some weight on it.
  3. 24 hours after roots come out from the wheat.
  4. Dry them and grind like (kansar).
  5. Mix wheat gruel in cold milk and cook on low heat.
  6. Stir until the gruel comes up.
  7. Add a pinch of alum powder.
  8. Cook until all the water dries from the paste.
  9. Add saffron and sugar.
  10. When the paste thickens and stops sticking to the side of the pot, add cardamom (elaichi) and nutmeg powder.
  11. Mix well.
  12. Grease a plate and spread the mixture.
  13. Decorate it with chopped almonds.
  14. Cool and cut into pieces.