This sweet, comforting dish, enriched with clarified butter, is served as a dessert throughout Gujarat, but also makes for a filling breakfast or snack. Cooking the porridge in a cast-iron skillet allows the mixture to toast briefly and take on its signature, slightly crumbly texture.
- 1 1⁄2 cups Indian chapati flour
- 1⁄2 cup ghee, melted
- 1 tsp. ground green cardamom
- 1⁄4 cup sugar
- 1⁄4 cup finely chopped jaggery or packed brown sugar
- 1⁄2 cup golden raisins
- 3 tbsp. coarsely chopped almonds