Gud -Atte Ka Halwa (Whole Wheat Flour & Jaggery Pudding)

Ingredients (Serves 6)

3/4 cup ghee (homemade or store bought)
2 cloves
1 cup atta (whole wheat flour)
1 +3/4 cup water
1 cup jaggery, powdered
(I scrape jaggery from the block using a sharp knife. Jaggery is easily available in indian/pakistani stores.Use 3/4 cup raw sugar if you cannot find jaggery)
scant 1/2 tsp green cardamom powder
Nuts & Raisins to serve (optional)

Method

In a heavy bottomed pan or kadhai, heat the ghee on a medium low heat till it melts. Once the ghee has melted, add the clove and wait till it crackles. 
Next, add the flour and roast on medium- low heat, stirring constantly until the wheat flour gets golden brown colour and you smell a nutty aroma.
Do not rush this step else the flour will remain raw.
It should take about 10-12 minutes and you will see  golden brown, glistening syrup like melted ghee & flour in the pan.

Meanwhile, on the second stove, in a sauce pan, heat water on high.
Put off the stove. Wait for 1-2 minutes. 
Add jaggery to the warm water and stir until the it completely dissolves. 
If you have broken jaggery from the block and the big chunks are taking time to dissolve, heat up the water a little bit (but do not let it boil). 
Let sit near to stove.

Once the wheat flour has turned dark brown and it has roasted nicely,reduce heat to low 
very carefully pour in the jaggery water into the roasted wheat-flour. It will splutter so be careful. Add the cardamom powder as well.

On low heat, stir quickly and continuously (to avoid lumps) and cook for a minute or less until the mixture turns smooth.
Once you add the water, the mixture will immediately cup up and increase in volume.
Do not cook for long time else the halwa will thicken and turn dry. Pick the cloves and discard. 

Mix in the nuts and raisins (if using ) and combine.

Serve the halwa warm or at room temperature.