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
- 10 pistachios
- 2 tsp green
- 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.