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| Main ingredients | Split skinless black gram (dhuli urad dal), Ghee, Semolina (suji), Whole wheat flour (atta), Gram flour (besan), Khoya, Sugar, Cashewnuts, Milk, Dried rose petal powder, Pistachio powder, Almonds |
| Cuisine | Punjabi |
| Course | Mithais |
| Prep time | 4-5 hours |
| Cook time | 40-45 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1¼ cups split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
- ¾ cup ghee
- 2½ tablespoons semolina (suji)
- ½ teaspoon whole wheat flour (atta)
- 3 tablespoons gram flour (besan)
- ¾ cup grated khoya
- 1 cup sugar
- 10-15 Pro V Regal Jumbo Cashewnuts
- ½ cup milk
- 2-3 teaspoons dried rose petal powder
- Pistachio powder to sprinkle
- Pro V Select Almonds, halved
Method
- Transfer the drained black gram into a grinder jar, add ½ cup water and grind to fine paste.
- Heat ghee in a non-stick pan, add semolina, whole wheat flour and gram flour, mix and saute on medium heat for 4-5 minutes.
- Add ground paste, mix well and cook on medium heat for 20-25 minutes or till the mixture turns golden brown.
- Add khoya and sugar to mixture cooking in the pan and cook till sugar dissolves completely and the mixture turns dark brown.
- Put Pro V Regal Jumbo Cashew nuts into a chopper and grind to fine powder.
- Reserve some cashewnut powder and add remaining powder and mix well. Add milk and mix well.
- Put spoons full of the mixture into flower shaped cookie cutter and press well. Unmould and place on a plate.
- Take remaining cashewnut powder in a bowl, add dried rose petal powder and mix well.
- With the help of a small plastic sheet, sprinkle prepared cashewnut-rose powder on 2 parts and pistachio powder on remaining 2 parts.
- Place a halved almond in the centre of each flower and serve.
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