- Cooking time
- 1 mins
- 20 people
- Posted by
- Posted on
- September 18, 2015
- 2 cups coarsely ground besan (bengal gram flour)
- 1 cup ghee
- 1 cup (150 grams) grated mava (khoya)
- 1 tsp cardamom (elaichi) powder
For the Sugar Syrup
For The Garnish
- 4 tbsp chopped almonds (badam)
Step1 : Place the gram flour in a bowl.
Step2 : Heat the ghee and pour half of it over the gram flour.
Step3 : Rub the ghee into the gram flour till the mixture resembles bread crumbs.Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
Step4 : Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
Remove from the heat and allow to cool till it is warm.
For the sugar syrup
Step5 : Mix the sugar with water in a pan and simmer for 10 minutes.Add the milk to the boiling sugar syrup.
Step6 : The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
Step7 : Pour the hot sugar syrup over the cooked gram flour mixture and stir well.Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
Step8 : Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.Cut into 25 mm. (1″) squares.
Step9 : Serve at room temperature.
To test if the sugar syrup has reached a 1 string consistency, lift some with a spoon and let it trickle down.
If the syrup is dense and leaves a threadlike trail, it is ready to be used.