|
Ingredients
|
Quantity
|
|
Split Bengal gram
|
225gms
|
|
Coconut
|
1 (225gms)
|
|
Sugar
|
450gms
|
|
Fat
|
1 tbsp
|
|
Almonds
|
55gms
|
|
Pistachio nuts
|
30gms
|
|
Saffron
|
a pinch
|
|
Cardamom and nutmeg powder
|
1 tsp
|
|
Vanilla essence
|
1 tsp
|
Blanch almonds. Cut nuts into thin slices. Grate coconut.
Wash and boil Bengal gram. When boiled grind on a stone. Mix together ground
gram, grated coconut and sugar and cook on a slow fire. When mixture leaves the
sides of the pan and form a lump, add flavouring (cardamom, nutmeg and vanilla)
and powdered saffron. (Heat the saffron to powder). Add prepared nuts. Remove
on to a greased thal or tray. Mark into squares. When cold, cut into pieces.
