Soak ½ cup of whole wheat for 8-10 hours or overnight. Rinse well ,drain water and set aside.
Take 150 grams / 1 Cup heap of grated fresh coconut. In a blender, add soaked wheat and coconut .
Add 1-2 cups of water and process well, such that it becomes easy to extract milk.
Pass the blended coconut and wheat mixture through sieve and extract the milk . Discard the residue. There is no need of thick milk ,you can dilute it with water and extract both thick and thin milk from coconut and wheat , all together
You'll get approximately 3 cups of milk , dilute it by adding 11/2 to 2 cup of water. If its more diluted ,then cooking time increases.
Take a heavy bottom kadai / non stick kadai , dry roast ½ teaspoon of poppy seeds and set aside.
In the same kadai , add extracted wheat- coconut milk . Keep the flame low and stir the milk.
For this add 1 cup organic jaggery powder , mix well and continue to stir the milk. By the end of 15 minutes ,milk starts to thicken. Never let your hands down, keep stirring such that no lumps are formed.
Once it reaches the idli batter / Cake batter consistency , taste and adjust sweetness if required ,turn of the heat.Add ½ teaspoon of cardamom powder and mix well.
Grease the tray/ plate with ghee. For vegan option grease it with vegetable oil.
Pour the cooked pudding mixture to the tray, tap it. Sprinkle some roasted poppy seeds on top and allow it to cool.
Once it cools a bit and when you can handle the heat, grease hand with ghee (oil for vegan option) and tap the pudding mixture gently.
Allow it to set for 45 minutes to 1 hr .Cut into desired shapes and serve it .Tastes best when served chilled.