I learnt this recipe from my mother and prepare it unfailingly every Deepavali. The sweets can be stored in an air-tight container for a month.
What you need: (For 50 pieces)
Gram flour: 400 gms
Sugar: 800 gms
Ghee: 200 gms
Khoya : 175 gms
Water: Two tumblers
Cashew nuts and pista: For garnish
Saffron: Two pinches
Cardamom: Half Tsp
Cooking Instructions: Prepare khoya or gova from one litre milk or buy it from the store. Heat ghee in a pan and fry gram flour till the flour rises. Now add khoya and keep stirring to mix well. Take off the stove and set aside. Boil sugar and water in a pan till a thick sugar syrup is formed. Ensure it is not runny. Add saffron and cardamom. Add sugar syrup to the khoya-bengal gram mixture and stir well. Set aside for ten minutes. Meanwhile take a tray greased with ghee and strew chopped cashew nuts and pista. Stir the sugar syrup-khoya mixture again and empty contents into the tray. Let it cool for sometime. Cut into square pieces and serve.
Revathi Muthuswamy is an artiste and choreographer with many acclaimed dance-dramas to her credit. She prides herself in cooking up tasty dishes in a jiffy and loves doling out tips on pressure cooking to friends and neighbours.
