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Preparation Time : 5
Cook Time : 20
Total Time : 25
candied ginger, powdered 1 1/2 cups
ghee 4 tbsp
whole wheat flour 1/4 cups
milk 1 cups
salt or a pinch 1/8 tsp
Sesame seeds, powdered 2-3 tbsp
fresh grated coconut 2-3 tbsp
milk pedas, crumbled 2-3 nos
milk powder 2-3 tbsp
cardamom powder 1/4 tsp
yellow food colour (opt) 2-3 drop
chopped pistachios 1 tbsp
raisins 1 tbsp
rose water 1 tsp
sugar or as required 2 tsp
saffron or a pinch 1/8 tsp
Chopped nuts / dried rose petals to garnish (opt) 1-2 tbsp
Heat 1 tbsp. ghee and saute the whole wheat flour for 1-2 minutes or till you get a nice aroma. Keep aside.
Heat 2 tbsp. ghee and saute the powdered ginger for 2 minutes on a low flame. Add the milk and salt and continue to simmer till dry.
Add the powdered sesame seeds and coconut. Mix everything well. Now add the crumbled pedas, milk powder and cardamom powder. Mix well so that there are no lumps.
Now it is time to add the pistachios, raisins, rose water and food colour followed by the sauteed whole wheat flour, remaining ghee, saffron and sugar.
Combine everything well and saute till the mixture leaves the sides of the pan and comes together into a lump. Switch off the flame and spread the mix on a greased plate.
Garnish with the nuts and rose petals. Press them gently and set aside to cool. Then cut them into desired shapes with a knife or a cookie cutter and relish as and when desired.
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