Ingredients:
1 cup fine semolina
sugar as required in recipe
ghee 1 to 1 1/2 cups, as required in recipe
1/5 tsp. citric acid powdered
1/2 cup blanched peeled almonds, halved
1/4 cup green pistachios halved
1/2 tsp. cardamom powder
saffron as desired
food colour red/green/yellow, as desired
Method:
- Soak semolina in enough water for 3 hours.
- Drain, rub gently between fingers, wash 3 times with fresh water.
- Keep aside to settle again, discard top water, grind to a very smooth paste.
- Add enough water, to make a thin batter.
- Heat one cup ghee in a large heavy pan, allow to cool.
- Add batter, stir well, till smooth.
- Place on heat, cook while stirring continuously, add ghee little by little.
- Cook to form a transparent, soft lump.
- Add sugar, stirring again, till it is liquefied, and again a soft lump forms.
- When ghee starts separating, take off fire, sprinkle citric acid.
- Stir well, mix in toppings and set in a , rectangular, greased, tray.
- Make incisions when cooled but still soft.
- When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.
- Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks
Sweets's Index
