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Gram flour – 1 cup
All purpose flour – 1 cup
Ghee – ¾ cup
Cardamom pwd – ¼ tsp
Sugar – 2 cups
Water – 1 cup
Saffron – a generous pinch
Almonds – 6
Pistachios – 6
1 Combine both flours together in a wide bowl.
2 Heat ghee in a fry pan.
3 Add the flour mixture and roast flours to golden brown.
4 Add cardamom pwd, mix well.
5 Remove from heat to the wide bowl.
6 Allow to cool with occasional stirring.
7 In a separate heavy sauce pan, prepare sugar syrup by dissolving sugar and water.
8 Continue heating with stirring, until it reaches 2 ½ thread consistency.
9 You can check this by adding a drop of syrup in cold water, it should form a ball, which can be flattened easily, when taken out of water ( ie. Soft ball stage ) or press a drop of the syrup between thumb and forefinger and gently pull apart, you should see two threads of the syrup .
10 Getting correct sugar syrup consistency is the secret of the softness of this sweet.
11 Now add the crushed saffron threads.
12 Mix and pour the hot syrup in flour mixture.
13 Beat well with a fork until it forms flakes.
14 Add grated almonds and pistachios.
15 Transfer it to a greased tray and pat it to 1 inch thickness.
16 Allow to remain for 30 minutes.
17 Now cut into pieces and serve.
My attempt at this recipe, I added roasted almonds only.
Prepared, tried and tested by: Preshana Singh