Ingredients:
1 Cup Channa Dhal Flour (Sieved);
1 Cup Water;
2 1/2 - 3 Cups Sugar;
Ghee 2 1/2 cups;
Elaichi Powder ½ Tbspn.
Method:
Heat 1 tbspn of Ghee & fry the Channa Dhal Flour for about 5 mins. Stirring continuously till a nice aroma comes out & the flour is golden brown. Remove from fire & let it cool. Now place a Wok on the fire, add the Sugar, elaichi powder & water & make a single thread syrup, add one cup of Ghee & stir well, then add the flour (sprinkle it little by little, but you should go on stirring continuously so that it does not form lumps – so get someone to sprinkle the flour for you), when the flour & syrup mixture has combined well add the remaining Ghee little by little, stirring all the time (say for about 15 mins), till the mixture froths & bubbles up. The Ghee will start to seep out, remove the seeping out ghee – when the Mixture starts leaving the sides of the Kadai immediately pour onto a greased tray & evenly level it out with a buttered spatyla. Cut into pieces while still warm. – let it cool down, when completely cold, place in airtight containers & use.
1 Cup Channa Dhal Flour (Sieved);
1 Cup Water;
2 1/2 - 3 Cups Sugar;
Ghee 2 1/2 cups;
Elaichi Powder ½ Tbspn.
Method:
Heat 1 tbspn of Ghee & fry the Channa Dhal Flour for about 5 mins. Stirring continuously till a nice aroma comes out & the flour is golden brown. Remove from fire & let it cool. Now place a Wok on the fire, add the Sugar, elaichi powder & water & make a single thread syrup, add one cup of Ghee & stir well, then add the flour (sprinkle it little by little, but you should go on stirring continuously so that it does not form lumps – so get someone to sprinkle the flour for you), when the flour & syrup mixture has combined well add the remaining Ghee little by little, stirring all the time (say for about 15 mins), till the mixture froths & bubbles up. The Ghee will start to seep out, remove the seeping out ghee – when the Mixture starts leaving the sides of the Kadai immediately pour onto a greased tray & evenly level it out with a buttered spatyla. Cut into pieces while still warm. – let it cool down, when completely cold, place in airtight containers & use.
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