Coarse grind the germinated wheat in a mixer jar without adding any water. Don't make fine paste. To this coarse paste add curd/yogurt and keep it aside.
Make powder of alum and mix it with water and keep this aside for later use to curdel the milk.
Meanwhile in a wide pan pour full fat milk and heat it on medium flame. Add wheat curd mixture to the milk and let it curdle.
Sprinkle some alum water mixture on to milk to curdle it more further. Keep stirring the milk mixture constantly.
Once the milk is reduced a bit add sugar and keep stirring it constantly. Scrape the edges of the pan occasionally too.
Meanwhile mix cocoa powder and red food color, add some water to dilute it.
Add this mix to pan and keep stirring it.
Add chopped cashews and desiccated coconut.
Once the milk sugar mix starts to reduce, the color will start to turnĀ brown.
Now add ghee/clarified butter and keep cooking it till it reaches to almost dry stage. At this stage the colour of mithai will turn a bit more brown.
Add liquid glucose as this provides a nice glossy sheen to mithai and it helps to keep the mithai moist for many days.
If the mixture has turned too dry add 2 to 3 tsp of milk to bind it. Mix nicely and turn off the flame.