Dig into this crisp and crunchy version of morning porridge.
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1. Heat the ghee in a non-stick pan, add the cornflakes and sauté on a slow flame for a few seconds.
2. Add the milk, sugar and cardamom powder and mix well.
3. Simmer for 5 minutes, while stirring continuously.
4. Add the anjeer and almonds mix well and simmer for another 10 minutes or till the porridge thickens.
5. Serve hot or chilled.
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