• 1 cup – gram flour (besan)
• 50g – mawa (khoya)
• 1/2 cup – Ghee
• 2/3 cup – Sugar
• 1/2 tsp – Cardamom powder
• A few strands – Saffron
• 1/8 tsp – Nutmeg powder
• 2 tbsp – Milk
• Slices of Almond and Pistachio
- Heat the ghee in a pan.
- Take the besan in a thali and make a hole in the centre. Add 1 tbsp of hot ghee on to the flour. Add 1 tbsp of hot milk on top of the hot ghee.
- Repeat the process again till you have added 2 more tbsp of hot ghee and milk. Mix it well.
- Sieve the flour to get coarse flour.
- In the remaining ghee, saute the flour till it turns light brown.
- Add mawa and then saute again till it turns reddish brown. Keep it aside.
- Add 1/3 cup of water to the sugar.
- Heat and prepare the syrup of 1 string consistency.
- Pour the syrup over the flour. Add all the masalas and mix it well. Keep it aside till it thickens on its own. Stir at intervals.
- Pour it into a greased thali.
- Sprinkle the almond and pistachio.
- When it cools down, cut it into pieces. Brush with saffron paste.
- To make saffron paste:
- Soak a few strands of saffron in a tbsp of water or milk for about 5 mins.
- Grind it with a metal or stone pestle.
Recipe courtesy of Anita Raheja