Ingredients:

• 1 cup – besan(chick peas flour)
• 1 cup – whole Wheat flour
• 1 cup – Ghee 2 cups – Sugar
• 1 cup – Coconut Milk
• 1/2 cup – water
• A big pinch – Saffron
• 1/4 tsp – Cardamom powder

Method:

1. Roast besan and wheat flour separately, using 1.5 tsp ghee for each flour.
2. Mix both and reserve.
3. Mix sugar with coconut milk and water.
4. Keep stirring till it forms a light syrup.
5. Remove from fire, add flour mixture and mix till smooth.
6. Keep on fire and keep stirring till they form a thick lump.
7. To test, take a teaspoon of the mixture and drop on a small plate.
8. Rub with the back of the spoon.
9. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time.
10. During the testing, remove the kadai from fire.
11. Mix the saffron and cardamom powder.
12. Pour into a greased thali.
13. Cool till firm and cut into pieces.