Ingredients:

• 1 cup fine semolina
• Sugar as required in recipe
• Ghee 1 to 1.5 cups, as required in recipe
• 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 as desired
• food color red/green/yellow, as desired

Method:

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

Recipe courtesy of Saroj Kering