Ingredients:

• Powdered Almonds
• Edible gum (goondh), finely powdered
• 1 tsp – peepramul powder
• Dry coconut, finely grated
• 3/4 kg – khandsari Sugar or misri powdered finely
• 1/2 kg – Ghee

Method:

1. In a large vessel, mix almonds, goondh, peepramul and the coconut.
2. Add 3/4 part sugar and mix well. Taste for sweetness and add more if required.
3. Heat ghee in separate vessel until it is lukewarm.
4. Add the ghee to the mixture and gently blend the ingredients with your hands until a very soft lump is formed.
5. Press lightly down into a lidded container.

Recipe courtesy of Saroj Kering