• 1 cup – semolina
• 1 cup – Gram Flour (besan)
• 1 cup – Green Moong Dal Flour
• 1 cup – fresh Coconut
• 1 cup – Milk
• 1 cup – Sugar
• 1 cup – Ghee
• 4-5 strands of Saffron, dissolved in water
• 1/2 tsp – Nutmeg powder
• 20 – Cashewnuts
- Take a deep frying pan. Put ghee and fry each dry ingredients separately well until nice aroma comes out.
- Then keep all the dry ingredients in a bowl together.
- Now boil milk and water of same quantity.
- Take a round plate, grease it with a little ghee keep it ready.
- Now put remaining ghee in the pan.
- When it is little hot, transfer the dry ingredients to the pan.
- Fry for a second or two on medium heat, then add the boiling milk to the dry mixture and mix well.
- Be careful so that lumps are not formed, keep stirring until halwa consistency or thick sauce consistency then turn off the stove.
- Then add sugar to it.
- Mix well and add half a teaspoon of salt, dissolved saffron and nutmeg powder.
- Mix well and pour into the plate
- Decorate it with cashew nuts.
- When it is cool, cut it.
Recipe courtesy of Naganaresh