1: Wash the whole wheat and soak for 8 hours/overnight.
2: Add it to a mixer jar with plenty of water. Grind it. Use a fine strainer to strain the wheat milk.
3: Repeat the extraction process 2 or 3 more times until the extract isn’t white anymore.
4: Leave it out at room temperature for 3 hours.
5: The milk will separate and there will be a thin liquid floating on top. Remove most of this liquid without disturbing the bottom thick layer.
6: Add 1 litre of water to the remaining mixture and mix well.
7: Add this to a heavy-bottom pot. Cook on medium heat until it starts to thicken, around 15 minutes. Keep stirring continuously.
8: Add the sugar. Stir and turn the flame to low.
9: To prepare the caramel, add sugar to a small pan. On medium-low heat, allow the sugar to melt while stirring regularly. Cook until it changes to a rich golden color.
10: Transfer the caramel to the wheat mixture. Mix immediately.
11: Continue cooking until the mixture turns thick but falls off the ladle smoothly.
12: Add ghee in 5 stages. Mix until fully absorbed before adding more.
13: To check consistency, if it does not stick when cooled slightly, it’s ready. Serve warm or at room temperature.
