Ingredients
Almnd powder - 100 gms
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms
Saffron - a pinch
Almnd powder - 100 gms
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms
Saffron - a pinch
Method
This is jiffy if you have almond powder.
To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.
This is jiffy if you have almond powder.
To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove, blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder, pusating to prevent it from becoming sticky. Measure out. Measure is important to get it right.
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Add 1⁄2 cup of sugar to water & boil, stirring occasionally, to get one string syrup.
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Remove & add all other ingredients.
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Mix very well – it will be a sticky dough.
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Spread on greased butter paper.
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Level well, cool & cut into pieces.
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Before it dries up, sprinkle chopped pista to garnish.
