Ingredients:

• 1 cup – semolina
• Sugar – to taste
• Ghee – 1 to 1.5 cups
• 1/5 tsp – citric acid, powdered
• 1/2 cup – blanched peeled almonds, halved
• 1/4 cup – green pistachios, halved
• 1/2 tsp – Cardamom powder
• Saffron
• food colour -red/green/yellow

Method:

1. Soak semolina in water for 3 hours. Drain, rub it gently between fingers and wash it 3 times with fresh water.
2. Keep it aside to settle again. Discard the top water and grind it to a very smooth paste.
3. Add enough water to make a thin batter.
4. Heat 1 cup of ghee in a large heavy pan and allow it to cool.
5. Add batter and stir it well till it is smooth.
6. Place it on heat and cook while stirring continuously and adding ghee to it little by little.
7. Cook to form a transparent soft lump.
8. Add sugar, stirring again, till a lump forms.
9. When ghee starts separating, take it off the fire and sprinkle some citric acid on it.
10. Stir it well, add in the toppings and set it in a rectangular, greased tray.
11. Make incisions once it cools down and is soft.
12. Once it completely cools down, separate the pieces and wrap each of them in clean thin pieces of polythene or cling film.
13. Store it in an airtight container.

Recipe courtesy of Sify Bawarchi