2 c. quick cream of wheat
2 c. water
2 c. 1% milk
2 sticks unsalted butter
1 tsp. yellow food coloring
3 cardamums, powdered
1 1/4 c. sugar
1/2 tsp. salt
1/2 c. roasted cashews (optional)

Boil together water, milk and butter in skillet until butter is melted. Add color, salt and sugar and cardamom, stirring until sugar dissolves. Reduce to low heat. Add cream of wheat 2 tablespoons at a time, stirring constantly until all of it has been added. Continue stirring until cooked, approximately 10 minutes on low heat. Garnish with roasted cashew, if desired.