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     Gujarati Thali

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One of the most popular sweets served by Gujaratis during Diwali or on the New Year, the day after Diwali.


  • 500 gm chick pea flour or besan
  • 250 gm sugar
  • 50 gm khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
  • 10 almonds peeled and blanched
  • 10 pistachios blanched
  • 2 tsp green cardamom powder
  • 250 gm ghee



Mix the chick pea flour or besan with 1/2 of the ghee. And sift it through a sieve.

In a karhai or wok warm the rest of the ghee and the sifted besan. Fry till besan is golden but not brown. Add the khoya. Stir over low heat. Keep aside.

Make a sugar syrup of one thread consistency. Add the syrup and cardamom powder to the fried besan. Mix well. Pour on a plate that has been lined with oil. Decorate with blanched pistas and almonds.Cut into diamonds. And allow it to cool.


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