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Ingredients

• 500 g wheat kernels
• 50 g coriander seeds
• Milk as desired
• Sugar / jaggery to taste

Method

1. Dry roast the wheat kernels in a wok on medium heat. Roast them like coffee beans until they turn brown and smell good. While roasting, do not allow them to char.
2. Dry roast the coriander seeds the same way, until they smell good and become brown in colour.
3. Cool and powder both the wheat and coriander seeds together. (This powder can be stored in a dry, airtight container for further use.)
4. Bring 4 cups of water to boil. Add this 'wheat coffee' powder; lower heat, and simmer for 2-3 minutes. Remove from heat and strain.
5. Add the milk and sugar / jaggery; stir well. Serve hot.