Prep 10 mins
Cook 40 mins
I am very fond of this, so is my Dad. When I was little, I used to watch my Grandma make this. She was very good at cooking. Don't let the name put you off; please try this. It will be your favourite! This is a very versatile sweet that can be served with any of the meals as a dessert or at tea time as a delectable sweet to enjoy by the side. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy!
- 200 g gram flour
- 1⁄2 teaspoon ghee, to grease the thali
- 50 g ghee
- 150 g sugar
- 150 ml water
- 5 g poppy seeds
- 1 cup milk
- Heat the larger quantity of ghee in a pan on medium flame.
- When it melts, stir in the gramflour.
- Roast it till it turns chocolate brown in colour.
- Stir in milk.
- In a pot on the side, prepare the sugar-water syrup till it has 3 string consistency.
- To prepare the syrup, heat water in the pot.
- Then add sugar and keep stirring till it forms a three-string consistency, i.e., it should be very thick.
- Add this sugar-water syrup to the gramflour mixture and mix it really well.
- Cook until the sugar mixture has blended well in the gramflour mixture and become thick.
- Pour the entire mixture on the greased thali.
- While it is still hot, sprinkle poppy seeds over the sweet.
- Let it cool completely and set well.
- Cut into small pieces and serve.