Ingredients:

• 1 cup – Cashew nuts and almonds, soaked
• 1 pinch – saffron, soaked
• 1 cup – Sugar
• 1/2 cup – pure Ghee
• 1.5 cup – Milk
• 1 pinch – edible Camphor
• 1.5 tsp – elachi powder

Method:

1. Deskin the almonds and make it into a paste along with the cashew nuts, saffron and milk. The quantity of the sugar should be equal to that of the nut paste.
2. The paste should not be too thick.
3. Then heat a kadhai and pour ghee in it.
4. When it becomes hot, pour in the paste and sugar and stir.
5. Keep stirring it till the paste starts to harden and starts to leave the sides of the pan
6. Take a greased thali and put a drop of the mixture on it.
7. If it hardens on contact, then it is ready to be taken out.
8. Now put in the edible camphor and elaichi powder and stir for a while to evenly distribute it.
9. Then pour it in the thali and cut into desired shapes

Recipe courtesy of Sandhya