The preparation for this kheer is from the night before or morning, as you need to soak the wheat in adequate water for 6-8 hours to soften it

Post soaking,pressure cook the wheat using the same water (mash slightly to form a course mixture)

Heat ghee in a saucepan and brown the broken cashews and keep aside

In the same pan add the ground wheat. Stir and roast on Low heat,till you get the distinct aroma.

Once the colour changes slightly to golden brown, take it off the heat.

Add the cashews and raisins.Sauté on Low heat as raisins puff up and cashews brown

Add the mashed wheat and cook sauté stirring for 3-5 minutes

Add about a cup of water and bring to a boil stirring it constantly

Reduce heat and cook on Low heat as the mixture comes together

Add the jaggery at this stage and mix well to combine

Take off heat and Let the kheer cool for a while, before you add the milk mixing it well(adding milk to the hot kheer having jaggery may result in splitting the milk)

Serve warm or at room temperature