Usually, we are using jaggery for any dessert as it contains more amount of iron, calcium, sodium, potassium etc. Wheat flour mix easily with other ingredients & it makes a fine dessert.For so many festivals we are making this traditional food. Really it gives good taste to our Bhojan.
time prep cook total
20 10 30
author : pranita deshpande
food type : Desserts
serve for 2
cuisine : Indian
Milk: 1/4 lit
wheat flour: 2tabs
ghee 2 tabs
Cashew nuts: 6 to 7
grated dry coconut: 2tab
Jaggery: 20 gm
Elaichai powder: 1 teaspoon.
: Bake the wheat flour till red color comes,
: Add some ghee to it & again bake it. : Now take almond, cashew nuts, jaggery,
coconut in the mixture pot & make its paste.
: Keep the oil from boiling in another pot. Boil it for 5 to 10 minutes.
:Add wheat flour into it. Now add all this paste to the boiling milk. Stir it well so that flour & all ingredients will mix properly. After cooking add cardamom powder into it.
Serve it with pomegranate.
NOTE: Don’t make powder of cardamom in the mixture pot, it doesn’t give a good smell. Use Stone pot to make the pieces of cardamom