Prep 40 mins
Cook 1 hr
From the Thursday magazine. This was submitted by Rajani. I had saved this just for today's Easter dinner. ENJOY! Happy Easter!
- 1 cup almonds
- 1 cup cashews
- 1 cup semolina (known as "suji" in Hindi)
- 1 cup gram flour (known as "besan" in Hindi)
- 2 cups milk
- 4 cups sugar
- 2 cups ghee, melted
- 4 cups water
- 1 cup coconut, grated
- 1 teaspoon cardamom powder (freshly made in mixie)
- Soak the almonds in hot water.
- Peel them.
- Chop into halves.
- Prepare a fine paste in the mixer by adding a little water at a time to the almonds.
- Chop cashewnuts.
- Grind the cashewnuts in the mixer with a little water to prepare another fine paste.
- Heat a non-stick pan.
- Add semolina.
- 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.
- Grind the coconut to a fine paste in the mixer by adding a little water.
- Put a very large skillet/pot on heat.
- Add sugar.
- Add 4 cups water.
- When it comes to a boil, remove the scum floating on top by adding a tbsp of milk.
- Continue to boil the syrup, adding a little milk (I had to add thrice) and removing the scum as it came to a boil.
- 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".
- Next, add the gramflour to the syrup, mixing as you do so, and taking care that no lumps are formed.
- Add the semolina.
- Mix well.
- Add the almond paste, cashewnut paste and coconut paste.
- Keep mixing vigorously.
- Add the ghee.
- Mix well.
- Keep mixing continously.
- 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.
- Ok, keep going- Keep mixing with all your power!
- After about 30-40 minutes, you will notice the mixture change colour- it turns slightly darker than what it was before.
- Now add the cardamom powder.
- Mix well.
- Now, you will also see that the mixture starts leaving the sides of the pot/skillet.
- Immediately, turn off the heat.
- Grease a large"thali" (stainless steel plate).
- This plate should be about 3 cms in height.
- Transfer the yummy mixture into the thali.
- Once it cools down to room temperature, you will see it has"set" beautifully.
- Oh how adorably tempting it looks and you will inhale it's aroma that's wafting through your house!
- Garnish with sliced almonds if you please (optional).
- Serve or store in an airtight container and serve when desired.
- Can be stored for 1 week.
- HAPPY EASTER!