|
Ingredients
|
Quantity
|
|
Whole wheat
|
1 kg
|
|
Or
|
|
|
Wheat flour
|
450gms
|
|
Sugar
|
1.8kg
|
|
Milk
|
1.2 litre (2 bottle)
|
|
Water
|
4.75 litre (8 bottle )
|
|
Vegetable shortening
|
450gms
|
|
Pure ghee
|
225gms
|
|
Cashewnuts
|
225gms
|
|
Cardamoms
|
10gms
|
Soak wheat in water for about 16 hours. (change water twice
during soaking period). Grind in a round stone grinder. Strain through a coarse
jelly cloth. If wheat flour is used, make a wet dough. Leave overnight. Pass
through a fine cloth. Mix together wheat, milk, water and sugar. Cook till
thick, stirring all the time. When thick add fat and cashewnuts. Continue
cooking till a small portion rolled between thumb and forefinger forms a
non-sticky ball. Remove from fire. Add powdered cardamoms. Spread in flat
2.5cm. (1”) deep metal trays. Leave to cool. Cut into 5 cm. (2”) pieces. Tin
and use as required.
