INGREDIENTS
- 2 tbsp. wheat flour
- 2 1/2 tbsp. ghee
- 3/4 to 1 cup sugar or molasses (jaggery)
- elaichi powder
- chopped pista and almonds
- METHOD Add flour and roast on slow fire, stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown, add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Decorate with chopped nuts
