2 cups (200 g) 7 oz Gram flour (besan), sifted
3/4 cup (150 g) 5 oz Ghee
2 tbsp (30 g) 1 oz Coconut (nariyal), dried, grated
2 tbsp (30 g) 1 oz Walnuts (badaam), chopped
a pinch Nutmeg (jaiphal), ground
3/4 cup (110 g) 3 1/2 oz Sugar
3/4 cup (150 g) 5 oz Ghee
2 tbsp (30 g) 1 oz Coconut (nariyal), dried, grated
2 tbsp (30 g) 1 oz Walnuts (badaam), chopped
a pinch Nutmeg (jaiphal), ground
3/4 cup (110 g) 3 1/2 oz Sugar
method
1. Melt the ghee in a heavy-bottomed pan on moderately low heat. Add the gram flour, coconut, walnuts (keep some aside for garnishing), and nutmeg. Cook for 5 minutes, stirring constantly.
2. Add sugar and continue to cook for 10 - 15 minutes or until the mixture is thick and golden brown.
3. Transfer the mixture to a clean, flat surface. When cool enough to handle, shape into 24 equal-sized balls.
4. Garnish with the remaining coconut and walnuts and serve. (You can store these for 10 - 15 days.)
2. Add sugar and continue to cook for 10 - 15 minutes or until the mixture is thick and golden brown.
3. Transfer the mixture to a clean, flat surface. When cool enough to handle, shape into 24 equal-sized balls.
4. Garnish with the remaining coconut and walnuts and serve. (You can store these for 10 - 15 days.)
serving amount
makes: 24
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