1.Take a medium-sized heavy bottomed pan and roast sorghum flour on a low flame until it turns a light goldencolour. Set aside in a bowl and allow it to cool.
2.Add ½ cup water and jaggery to pan and heat on a medium flame.
3.Keep heating and stirring till the jaggery melts and the syrup turns sticky.
4.Add roasted sorghum flour, cardamom powder, milk and ghee to the syrup.
5.Stir continuously for 6 to 7 minutes on a low flame.
6.Grease a serving plate with ghee, spread the mix on to it and section into small pieces.
7.Garnish with chopped cashew nuts and enjoy.
Note: You may also garnish with desiccated coconut powder
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