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350 grams of Gram Flour (Besan)
2 tbsp. of Dried Fruit
175 grams of Castor Sugar
1 tsp. of Cardamom Powder (Ilaichi Powder)
¼ tsp. of Saffron Strands (Zaafran) (soaked in 1 tablespoon of water)
Edible Silver Leaf (for decorating) (optional)
200 grams of Clarified Butter (Ghee)
METHOD:
Heat clarified butter in a heavy based pot. Add the gram flour and cook on low heat, stirring continuously.
Remove the pan from the heat when the clarified butter starts to separate and the gram flour changes color. Let it cool.
Stir in the sugar, spice, dried fruit and saffron.
Prepare even sized round balls and serve decorated with extra dried fruit and silver leaf.