|
Ingredients
|
Quantity
|
|
Wheat flour
|
450gms
|
|
Molasses
|
1.35 kg
|
|
Water
|
4.75litre
|
|
Coconut
|
2
|
|
Clarified butter
|
225gms
|
|
Vegetable fat
|
225gms
|
|
Cashewnuts
|
225gms
|
|
Cardamoms
|
10gms
|
Prepare dough as for wheat hulwa (white). Leave overnight.
Pass through a fine cloth. Dissolve molasses in the given water over gentle
heat. Grate coconut and extract coconut milk (about 1 litre). Mix together
wheat, molasses syrup and coconut milk and cook, stirring well till thick. When
quite thick add fat and cashewnuts. Cook till a small portion rolled between
thumb and forefinger forms a non-sticky ball. Remove from fire. Add powdered
cardamoms. Spread in flat 2.5 cm. (1”) deep metal trays. Leave to cool. Cut
into 5 cm. (2”) pieces. Tin and use as required.
