5-10almondsblanched, peeled, and sliced (for garnish)
Instructions
In a pot on medium heat, add water and the jaggery to melt. Once the jaggery has melted, set aside.
In a separate pot on medium-low heat, add butter and cinnamon. Heat till the butter has melted, and the cinnamon is fragrant.
Next, add the coconut, bulgur and cook for 5-10 minutes until coconut and bulgur are toasted.
Once toasted, carefully add in the liquid jaggery. Be careful, as the mixture will bubble and splatter when you pour the liquid jaggery. It helps to cover the pot halfway to save yourself from the splatter.
Next, add in the green cardamom powder, nutmeg, and fennel seeds. Mix well and cook on low heat till the bulgar absorbs all the liquid.
Adjust to taste - you may need to add more water to cook the bulgur or add in sugar if you prefer it to be sweeter.
Once cooked, fluff it with a fork.
Transfer to a serving plate, and garnish with sliced almonds.
Notes
If using dry desiccated coconut, add after roasting bulgur otherwise, it may burn.