1. Take flour in a large shallow dish. 2. Mix in semisolid ghee and rub through flour with fingers. 3. Press down flour together, sprinkle milk, keep aside for 5 minutes. 4. Meanwhile, in a large pan, add enough water in sugar to just immerse it. 5. Heat and bring to a boil. 6. Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details). 7. Pass flour little by little through a large holed sieve, gently. 8. The sieved flour must be like fine crumbs. 9. Heat ghee in a large heavy skillet. 10. Add crumbs and fry gently stirring continuously, till aroma exudes strongly. 11. Add cardamom, yogurt, and stir continuously all along asthe bottom may burn. 12. Add prepared syrup, (hot but not boiling). 13. Take off fire, stir gently 'til well blended and mixture starts to thicken a bit. 14. Pour into a large walled plate or tray, cool. 15. When warm mark and cut with sharp knife, into squares or diamond shapes. 16. Gently pry off with a spatula or knife. 17. Cool completely before storing in airtight containers. 18. This has a shelf life of 3 weeks or more. ---------------------------------------------------------------------------
Nutrition
Ingredients
