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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the almonds in hot water. | 2. Peel them. | 3. Chop into halves. | 4. Prepare a fine paste in the mixer by adding a little water at a time to the almonds. | 5. Chop cashewnuts. | 6. Grind the cashewnuts in the mixer with a little water to prepare another fine paste. | 7. Heat a non-stick pan. | 8. Add semolina. | 9. Fry on medium flame until it turns golden in colour and you can inhale its fragrance in your kitchen and in every end of your house. | 10. Grind the coconut to a fine paste in the mixer by adding a little water. | 11. Put a very large skillet/pot on heat. | 12. Add sugar. | 13. Add 4 cups water. | 14. When it comes to a boil, remove the scum floating on top by adding a tbsp of milk. | 15. Continue to boil the syrup, adding a little milk (I had to add thrice) and removing the scum as it came to a boil. | 16. Make a syrup of one-thread consistency often checking with a spatula by dropping the syrup from a height into the pot/skillet in which it is cooking- When it falls, it should fall in"one thread". | 17. Next, add the gramflour to the syrup, mixing as you do so, and taking care that no lumps are formed. | 18. Add the semolina. | 19. Mix well. | 20. Add the almond paste, cashewnut paste and coconut paste. | 21. Keep mixing vigorously. | 22. Add the ghee. | 23. Mix well. | 24. Keep mixing continously. | 25. Your hands are gonna pain, but, I promise, when this is ready, your gonna lick the fingers at the end of those same hands of yours clean. | 26. Ok, keep going- Keep mixing with all your power! | 27. After about 30-40 minutes, you will notice the mixture change colour- it turns slightly darker than what it was before. | 28. Now add the cardamom powder. | 29. Mix well. | 30. Now, you will also see that the mixture starts leaving the sides of the pot/skillet. | 31. Immediately, turn off the heat. | 32. Grease a large"thali" (stainless steel plate). | 33. This plate should be about 3 cms in height. | 34. Transfer the yummy mixture into the thali. | 35. Once it cools down to room temperature, you will see it has"set" beautifully. | 36. Oh how adorably tempting it looks and you will inhale it's aroma that's wafting through your house! | 37. Garnish with sliced almonds if you please (optional). | 38. Serve or store in an airtight container and serve when desired. | 39. Can be stored for 1 week. | 40. ENJOY! | 41. HAPPY EASTER! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup		1927.12	0.0	0.0	218.0
cashew	1	cup		-	-	-	-
semolina	1	cup		601.2	121.6261	21.1756	1.7535
flour	1	cup		578.28	126.6054	9.401	2.2436
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
ghee	2	cups	melted	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
coconut	1	cup	grated	387.6	44.0725	2.6605	23.7915
cardamom powder	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.