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Ingredients
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Quantity
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Wheat flour
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2 tbsp
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Ghee
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2 ½ tbsp
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Sugar or molasses (jaggery)
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¾ to 1 cup
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Elaichi powder
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Chopped pista and almonds
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Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the
ghee separates.
