2 1/4 cups (350 g) 12 oz Sugar
1 cup (250 ml) 8 fl oz Water
8 Green cardamom (choti elaichi), powdered
2 cups (400 g) 14 oz Ghee
1 1/4 cups (125 g) 4 oz Bengal gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
1 cup (250 ml) 8 fl oz Water
8 Green cardamom (choti elaichi), powdered
2 cups (400 g) 14 oz Ghee
1 1/4 cups (125 g) 4 oz Bengal gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
method
1. Boil the sugar with water till a thick syrup of 2 - 3 string consistency is obtained. Mix in the green cardamom powder. Keep aside.
2. Heat the ghee to boiling point and keep aside.
3. Fry the Bengal gram and refined flour in 100 g (3 1/2 oz) ghee for about 5 minutes or till the ghee
separates. Add the sugar syrup and keep stirring for a minute. Then add the rest of the ghee, 1 tbsp at a time. When the mixture stops sticking to the spoon, pour it into a 4 cm-deep greased tray and let it settle for 5 minutes. Now tilt the tray so that the excess ghee runs out. Cut the sweet in 3 cm squares.
4. Serve at room temperature. Store in airtight containers.
2. Heat the ghee to boiling point and keep aside.
3. Fry the Bengal gram and refined flour in 100 g (3 1/2 oz) ghee for about 5 minutes or till the ghee
separates. Add the sugar syrup and keep stirring for a minute. Then add the rest of the ghee, 1 tbsp at a time. When the mixture stops sticking to the spoon, pour it into a 4 cm-deep greased tray and let it settle for 5 minutes. Now tilt the tray so that the excess ghee runs out. Cut the sweet in 3 cm squares.
4. Serve at room temperature. Store in airtight containers.
serving amount
serves: 4 - 6
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