Ghee- 1/3 cup Corriander seed- 2cup Cashewnut- 10-12 Makhana-1/4 cup Almond - 10-12 Grated coconut- 1/2 cup Cardamom powder- 1/2 cup * Heat Ghee in a pan and fry cashewnut, almond and makhana. Till light golden colour. Makahana must must be crisp * Coarsely grind the above mixture. * Heat 1/4 cup of ghee and add coriander seeds. Cook till fragrant and brown. * Grind the coriander seeds finely. * Again heat ghee in a pan add corriander seeds and Coarsely grinded cashewnut, almond and makhana. Cook for a minute and then switched off the flame. *Now add castor sugar and grated coconut. Mix well. *Garnished with slivered cashewnut and almond.
I'm chef Anuj Dewangan. A specialized Indian and tandoor chef. Here I will update you about our great Indian delicacy. Hope you all enjoy my mouth watering recipe