Thursday, Dec 20 2007

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Parodhi

Ingredients

250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals

Method:

1. Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
2. Allow them to pop well, empty and keep aside.
3. Add remaining ghee to same pan, add flour.
4. Stir fry till flour is pinkish in colour and aroma exudes.
5. Allow to cool to room temperature.
6. Mix together popped gum, roasted flour, sugar and almonds.
7. Press down in an airtight container, and cool very well before storing shut.

Serve cooled.

Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelflife: 3-4 weeks

Nutritional value

Protein	33.5gms
Fat	213.0gms
Minerals	7.38gms
Fiber	5gms
Carbohydrate	373.8gms
Energy	3546.75kcal

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