|
Ingredients
|
25 pieces
|
360 pieces
|
|
Bengal gram flour
|
125gms
|
910gms
|
|
Sugar
|
400gms
|
3.63kg
|
|
Fat
|
600gms
|
4.3 kg
|
|
Cardamoms
|
5gms
|
115gms
|
|
Water
|
100ml
|
940ml
|
Heat the fat to boiling point. Remove and set aside. Add
water to sugar and prepared a syurp of three-string consistency. Take about
50gms or 680gms (for 360 pieces) of the fat and roast gram flour in it for
about 2-3 minutes (do not allow to brown). Sprinkle a little water on the gram
flour to test whether it has been properly roasted in which case it will
splutter. Add sugar syrup to the roasted gram flour and stir well on fire. Add
gradually the remaining fat stirring continuously and vigorously till the fat
starts floating on the top of the mixture. Remove from the fire and pour the
mixture on to a try. Allow the tray to cool in a slanting position so that the
excess fat is drained off. Sprinkle crushed cardamom and cut into diamond
shapes.
