To begin making the Thulli recipe, mix lukewarm milk and saffron in a small bowl and keep it aside.

In a heavy bottom cooking vessel, add 1 tablespoon of ghee and fry cashews on low flame until they turn light brown. Turn off the flame and set aside.

Now in the same pan, add remaining ghee and fry broken wheat until lightly coloured on low flame. Set it aside.

Now in the same pan add water, fennel seeds, milk+saffron mixture and cardamom powder. Give the mixture a stir and allow it to boil.

Now lower the flame and start adding the broken wheat by continuously stirring to avoid lumps. Cook till broken wheat is completely cooked.

Now add sugar to the mixture and give it a nice stir. Cook until the sugar dissolves. Garnish with fried cashews and serve hot or at room temperature.

Serve Thulli as a dessert after your everyday meal of Dal Tadka, Makai Wali Bhindi and Phulka.