Ingredients:
For gram crumbs:
250gms. gram flour
1 tbsp. ghee
3 tbsp. milk
For mava (khoya)
50 ms. khoya
To proceed:
3/4 cup curds,
200gms. sugar
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
To decorate:
silver foil or crushed almonds & pista mixed.
Method
For crumbs:
Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes. Pass mixture through a large holed sieve. Crumbs should form. Keep aside.
For mava: Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside.
Syrup to be made simultaneously:
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup. Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency.
To proceed simultaneously with syrup:
Put ghee in large pan, add crumbs. Stir and roast till aroma exudes and is golden. Add curd and stir gradually. Add mava, cardamom, mix well. Remove from fire. Add syrup and mix well gradually. Do not stir too vigorously, or it will turn hard. Pour into a greased thali. Tap lightly and shake gently to spread. Allow to cool slightly. Apply silver foil or sprinkle crushed nuts. Cool. Cut into squares. Store in airtight container.
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