Ingredients:

100g Butter
250g Bulghar Wheat (lapsi)
Half cup Jaggery or Brown Sugar
1 tbsp. fennel seeds
3 tbsp. dessicated coconut
1 cup Fresh Milk
1 tin Evaporated Milk
1 cup warm water
Pinch yellow color
Quarter tsp. each of nutmeg and cardomom powder and Saffron

Method:

Boil the water and add in the jaggery or brown sugar and the yellow color. Keep aside.
Heat a heavy bottomed pan on medium and melt the butter.
Add the dessicated coconut and fennel seeds and cook till light brown.
Now add the lapsi and roast till light brown and nutty aroma comes.
Add the jaggery water and cook for further 5 to 7 mins.
Add the fresh milk and evaporated milk and cook till almost all the milk is absorbed.
Add the cardomom, nutmeg and saffron. Give it a good stir and cover with foil.
Leave on the heat for 5 mins or so. Ready to serve.
Can decorate with almond, pista, raisins if desired.