Ingredients:
- Coconut - 1cup, grated
- Sugar - 2 cups
- Gram Flour (Besan) - 1 cup
- Ghee - 1 cup
- Milk - 1/2 cup
- Water - 1/2 cup
- Almond Slivers - 1 tbsp
- Vanilla Essence - 3-4 drops
Method:
- Roast the almonds in a little ghee and keep aside.
- In a pan, add sugar, milk and water. Bring to a boil and let it boil for a minute.
- Add coconut.
- Once it boils again, add the flour (sprinkle it in).
- Add ghee a little at a time, and keep stirring. Take care to not let it burn. Wait for the ghee to be absorbed before adding more.
- Keep stirring till it starts to clump and turns golden brown. It should stop sticking to the walls. (~ 10 minutes)
- Add the vanilla essence.
- Add the roasted almonds and continue stirring till it forms a single mass, and ghee starts to separate. (~ 5 minutes)
- Use a regular pan, not a non-stick. This way you will know when it is done. Non-stick can be misleading and you might stop earlier than needed.
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