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1 cup Almonds (Baadaam) (chopped)
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1 cup Pistachios (Pista) (chopped)
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1 cup Cashews (Kaajoo) (chopped)
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¼ cup Jaggery (Gur) (grated)
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A few Kesar (soaked in milk)
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2 tbsp. Clarified Butter (Ghee)
- Grate the jaggery. Heat clarified butter in a pan or kadai. Add grated jaggery, mix well and melt nicely to a fine paste.
- Add kesar, almond, pistachios, and cashew nuts and mix well until the mixture leaves the sides of the pan or kadai.
- Spread a little clarified butter in a tray and pour the dry fruit mixture over it and spread evenly. Let it cool and cut into pieces.
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