INGREDIENTS
2 cups began (gram flour)
1 cup Ghee( clarified butter)
1/4 cup milk
1 1/2 cup sugar
1 cup water
1 tsp Cardamom powder
Few strands of kesar(saffron) (optional)
METHOD
Take 1/4 cup milk and add few saffron strands and set it aside.
In a bowl mix together besan, 2 tbsp Ghee and 2 tbsp of milk. Rub this using fingertips till the time it becomes coarse as shown in the picture below. If you find it dry add more Ghee and if its too loose or wet add some more besan. Cover it and keep it aside for 15 minutes.
By that time let's prepare sugar syrup.
In a pan, add water and sugar. Cook till sugar melts completely and reaches one thread consistency.
Let's get back to our besan. Now sieve the besan in big hole sifter using your fingers or else it will be difficult to sieve without using fingertips. This step is optional, sifting the flour gives very smooth texture as you can see the pic below.
Take heavy bottomed pan, put 1 cup Ghee add sifted flour and cook this on low flame. Make sure not to increase the flame at any given point.
Roast till it turns golden in colour, add Cardamom powder, kesar dissolved milk, and sugar syrup. Cook it till all the mixture comes together as shown in pic.
Initially I forgot to take the pic of last step so when I prepared next time I took the pic. You can see different vessel in last step because of this??.
Once it combines together transfer in greased tray or round shaped plate.
Top it with nuts of your choice. Let it sit for 4-5 hours or overnight.
Slice as desired and serve.
This sweet can be stored in air-tight jar in room temperature for 20 days and in fridge for more than a month.
Top it with nuts of your choice. Let it sit for 4-5 hours or overnight.
Slice as desired and serve.
This sweet can be stored in air-tight jar in room temperature for 20 days and in fridge for more than a month.
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