Clean wheat, wash two to three times with plenty of water and then soak overnight. Drain and grind into a coarse paste. Heat ghee in a thick-bottomed vessel.
Add ground wheat and cook on low heat for ten to fifteen minutes. Add milk to it and cook stirring continuously. If required, add half a cup of water. Add grated jaggery.
Mix till it gets dissolved. Add green cardamom powder and half of the almonds and raisins. Cook till it is thick but of pouring consistency. Serve hot or cold garnished with remaining almonds and raisins.