In a pan heat 1 tsp of ghee, and add 1 cup cracked wheat.

 Fry on medium heat for 3 - 4 minutes or until fragrant. 

Add 3 cups of water to a pot and bring to a boil.

Once done, add to the roasted wheat. 

Stir well then cover and simmer over medium heat, stirring occasionally. 

Add 2 cups of jaggery to a bowl, add a little water and bring to a boil.

When the syrup is ready, set it aside.

Cook the cracked wheat gently until fluffy then add the prepared jaggery syrup and stir well for 2-3 minutes.

Add 3 tsp of ghee.

Stir in kesari until thickens.

Then add a pinch of salt and mix.

Add 1/2 tsp of cardamom powder.

Add 10 - 15 ghee-roasted cashew nuts and stir, turn off the stove after a minute.

Delicious wheat kesari is ready to serve.