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| Main ingredients | Saffron, Milk, Ghee, Refined flour, Castor sugar, Almond flakes, Pistachio powder |
| Cuisine | Mumbai |
| Course | Mithai |
| Prep time | 2-3 days |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- A generous pinch of roasted saffron
- ½ cup +2 tablespoons milk
- ½ cup ghee
- ½ cup refined flour (maida)
- ½ cup castor sugar
- Almond flakes to sprinkle
- Pistachio powder to sprinkle
Method
- Take roasted saffron in a small bowl and crush coarsely with your fingers. Add 2 tablespoons milk and mix well.
- Heat a non-stick kadai, add ½ cup milk and once it becomes warm, add ghee and refined flour and cook for 3-4 minutes or till the mixture is thick.
- Add castor sugar and cook mixing continuously till the mixture starts to leave the sides of the kadai.
- Add saffron milk and mix well.
- Take a plate and spread a little mixture on it. After cooling, if it gets rolled easily and does not stick to your hands, the mixture is ready.
- Take a piece of butter paper, spread a little mixture, keep another piece of butter paper on top and roll into thin sheet with a rolling pin.
- Make more sheets with the remaining mixture.
- Sprinkle almond flakes and pistachio powder on all the sheets and roll lightly with a rolling pin. Air dry for 2 days.
- Cut into squares. Place each square on a piece of butter paper, arrange on a serving plate and serve.
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