Lapshi, a halwa-porridge made with jaggery and coconut milk/plain milk, is  popular in Maharashtra, Gujarat and Rajasthan, usually  during festivals.Broken wheat is also called cracked wheat  and dalia in Hindi.There is fine,medium and coarse varieties of dalia available in market but i prefer coarser variety as it gives nutty taste to the porridge though it takes little more time to cook.And also here i used sugar but it can also be made using jaggery.

 LAPSHI (Broken wheat porridge)-makes 4 servings

1 cup broken wheat/dalia
3/4 cup sugar (more if you want  sweeter)
2 1/2 to 3 cups milk(boiled)
5-6 tablespoons ghee
1/2 teaspoon cardamom powder
8-10 cashews, chopped,handful of chironji

1.Heat a teaspoon of ghee in a sauce pan.Roast chironji just for a second as they tend to burn due to their small grain. Lightly toast cashew pieces and keep aside. Add remaining ghee. Roast dalia on low heat till it is aromatic.

2. Heat  the milk in another pan. Add to roasted wheat and cook till dalia becomes soft ,on medium gas flame.

3.Next add sugar, stir gently and cook further till it dissolves and ghee separates from the mixture. 

4.Be careful as the wheat  bubbles heavily. Lapshi thickens after cooling so don't cook till it is very dry,leave it at semiliquid/thick wet porridge consistency. Sprinkle cardamom  powder, garnish with cashews and chironji and serve hot.