Ingredients:

• 1 cup – gram flour (besan)
• 50g – mawa (khoya)
• 1/2 cup – Ghee
• 2/3 cup – Sugar
• 1/2 tsp – Cardamom powder
• A few strands – Saffron
• 1/8 tsp – Nutmeg powder
• 2 tbsp – Milk
• Slices of Almond and Pistachio

Method:

1. Heat the ghee in a pan.
2. Take the besan in a thali and make a hole in the centre. Add 1 tbsp of hot ghee on to the flour. Add 1 tbsp of hot milk on top of the hot ghee.
3. Repeat the process again till you have added 2 more tbsp of hot ghee and milk. Mix it well.
4. Sieve the flour to get coarse flour.
5. In the remaining ghee, saute the flour till it turns light brown.
6. Add mawa and then saute again till it turns reddish brown. Keep it aside.
7. Add 1/3 cup of water to the sugar.
8. Heat and prepare the syrup of 1 string consistency.
9. Pour the syrup over the flour. Add all the masalas and mix it well. Keep it aside till it thickens on its own. Stir at intervals.
10. Pour it into a greased thali.
11. Sprinkle the almond and pistachio.
12. When it cools down, cut it into pieces. Brush with saffron paste.
13. To make saffron paste:
14. Soak a few strands of saffron in a tbsp of water or milk for about 5 mins.
15. Grind it with a metal or stone pestle.

Recipe courtesy of Anita Raheja