In a large non-stick kadhai, heat some ghee (clarified butter) on medium heat. Toss in the nuts and roast till they turn a light golden colour. Remove and keep the roasted mixed nuts aside.

Add the broken wheat rava to the same pan and slowly roast in hot ghee over low medium heat, stirring all the time.

In the meantime, boil about 2 cups of water in another pan.

Once the dalia turns a warm golden brown and you get a nice roasted aroma, pour the boiling water very carefully into the pan and mix the roasted dalia until well combined. Simmer the broken wheat rava on low heat, while stirring continuously to prevent the mixture sticking to the bottom of the pan.

Cook till all the water is almost absorbed and the dalia is tender. (If required, add a little more water). It takes about 15-20 minutes for the dalia to be cooked tender on a slow flame. You’ll notice that the grains separate and no longer stick together.

Fold in the jaggery (or sugar) and simmer on low heat till the jaggery completely melts down and the ghee oozes from the sides.

Add cardamom powder and roasted nuts. Mix well.

Transfer the cooked dalia into a serving dish. Garnish with almond slivers.

Serve warm Fada Lapsi Gujarati Style as a dessert.