Measure ¼ cup of broken wheat using a measuring cup and soak it in clean water for 30 minutes. Soaking time depends on the type of broken wheat used. If using thick broken wheat, soak it overnight. Keep it covered while soaking.

After soaking, drain the water completely. Transfer the drained, broken wheat to a blender. Add ½ cup of water to it and blend for 2 minutes. Again add ½ cup of water and grind it till smooth.

Transfer the ground broken wheat paste to a cheese cloth/muslin cloth/ nut milk bag/white cloth/strainer over a wide bowl. I used nut milk bag.

Squeeze out as much milk as possible. If using a filter, press it with a spoon to collect the milk. Discard the broken wheat particles after collecting the milk.

Transfer the broken wheat milk to a thick bottomed pan. Cook the milk until it becomes thick and reached a porridge consistency. Keep stirring while cooking. Otherwise, it sticks to the bottom.

Once it's cooked, add dates syrup and mix well. Cook it further for 2 minutes or until the porridge coat the spoon.

Add ¼ teaspoon of ghee to the cooked porridge and switch off the flame.