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
- Put chapati flour into a 12″ cast-iron skillet over medium heat and cook, stirring occasionally until toasted and sweetly fragrant, about 7 minutes. Add ghee and stir vigorously until mixture is smooth and golden brown, about 1 minute. Stir in cardamom and 2 cups water; the mixture will thicken immediately.
- Reduce heat to medium-low; add sugar, jaggery, and raisins and cook, stirring occasionally, until the mixture has thickened and taken on the consistency of dry porridge, about 12 minutes. Remove pan from heat and let cool. To serve, spoon porridge into bowls and garnish with almonds.