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:
1. Soak semolina in enough water for 3 hours.
2. Drain, rub gently between fingers, wash 3 times with fresh water.
3. Keep aside to settle again, discard top water, grind to a very smooth paste.
4. Add enough water, to make a thin batter.
5. Heat one cup ghee in a large heavy pan, allow to cool.
6. Add batter, stir well, till smooth.
7. Place on heat, cook while stirring continuously, add ghee little by little.
8. Cook to form a transparent, soft lump.
9. Add sugar, stirring again, till it is liquefied, and again a soft lump forms.
10. When ghee starts separating, take off fire, sprinkle citric acid.
11. Stir well, mix in toppings and set in a , rectangular, greased, tray.
12. Make incisions when cooled but still soft.
13. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.
14. Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks
