1/2 cup Amaranth Flour / Rajgira Atta
1 cup Sugar
1 cup Melted Ghee
1/2 tsp Cardamom Powder
10 Almonds
Dry roast the amaranth flour in a heavy bottomed pan till the color changes to light golden brown color. Remove from the flame and set aside.
Grease a plate with ghee and keep it near the stove.
Roast the sliced almonds in a teaspoon of ghee and set aside.
Combine the sugar and little water
in a heavy bottomed pan and place over low flame.
The amount of water
should be just enough to soak the sugar and make a syrup of half thread
consistency.
Now add the roasted flour and cardamom powder and mix well.
Keep stirring continuously. Add the melted ghee little by little while stirring the mixture.
When the mixture starts leaving the sides & bottom of the pan, turn off the flame. Immediately pour the mixture on a greased tray.
Sprinkle the almonds on top and press gently.
Let it cool a bit and cut into desired shapes.
Let them cool completely and store in a airtight container.
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
