| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Diwali, India acces |
1 |
servings |
INGREDIENTS
| 500 |
g |
Coarsely ground besan |
| 2 |
tb |
Milk |
| 1/2 |
tb |
Ghee |
| 500 |
g |
Ghee |
| 500 |
g |
Sugar |
| 100 |
g |
Mawa; crumbled |
| 750 |
ml |
Water |
|
|
Yellow food colouring |
| 2 |
|
Specks of edible camphor; (brasso) (2 to 3) |
| 6 |
|
Crushed almonds; (6 to 7) |
| 1/2 |
ts |
Elaichi powder |
|
|
Silver warq |
INSTRUCTIONS
Warm milk and mix in melted ghee. Now rub this into the besan till it
resembles bread crumbs. Cover and keep aside for 30-45 minutes. Sieve to
break up any lumps. Take a heavy pan and roast besan in ghee, stirring
constantly. Remove when it turns a nice golden brown, Mix in mawa.
Meanwhile in another pan heat the sugar with the water and boil till a
syrup of two thread consistency is ready. Remove from heat. Add a little
yellow colour, edible camphor and elaichi. Keep a well oiled 10" diameter
while both are still hot thali ready (the pieces will be thick). Mix the
syrup and besan adding the almonds. Blend well and immediately pour it into
the thali. Keep aside for 24 hours. Smear with a little hot ghee and gently
place warq. Cut into small diamond pieces and store in airtight tins. This
keeps well for 15-20 days.
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