Halwasan

Ingredients
ghee - 1 tbsp
gond - 2 tbsp 

Method
This recipe uses edible gum called gond in North India. They are crystals, usually eaten in winter, after being roasted in ghee & powdered. They are very good for lactating mothers & and also helps to strengthen the backs.
When roasted in medium flame in little ghee /oil, they puff up very well.Only then, they can be powdered
I did this in MW. The same recipe is applicable to stove-top.

1. In a MW bowl, take:
   
2. ghee - 1 tbsp
   
3. gond - 2 tbsp
   
4. MW Hi for just 1 mte.
   
5. The crystals puff up. Remove & keep aside.
   
6. In the same bowl, take 1 tbsp + 2 tbsp wheat flour.
   
7. mix&MWHifor1mte.
   
8. Remove, mix well & add gond.
   
9. Add500mlofmilk+1tbspcurd
   
10. MW Hi for 5 mtes, definitely stirring twice in that time.
    
11. Mix & MW medium for 10 mtes, stirring regularly.
    
12. Add 5 tbsp good quality powdered jaggery.
    
13. Mix well & continue to cook on medium & medium lo till it gathers in a mass.
    
14. This will take roughly 20 mtes.
    
15. Remove & add 12 tsp each of cardamom & nutmeg powder + a pinch of warm saffron.
    
16. Leave to cool completely & pat into shapes of your choice.
    
17. Garnish with nuts.