250 gm gram flour (besan)

1 Tbsp ghee

3 Tbsp milk, mixed to a crumbly consistency

50 gm khoya

200 gm sugar

1/2 tsp cardamom powder

150 gm ghee

For garnishing:


Put sugar and half a cup of water over low heat and stir till sugar dissolves (do not let it come to a boil).

When it dissolves let it boil and cook till hard ball consistency. Drop a drop into cold water and it should form into a hard lump.

While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly. Heat ghee and add the gram flour mixture and saute till a light brown.

Add cardamom, mix well and remove from heat.

Add syrup and stir gently to mix well. Transfer to greased thali, pat to level, garnish with almonds and pistachios.

Cool and cut into squares and store into air tight containers.

Cook Time

  30 Minutes