Ghee 1 tablespoon
Sugar 1 glass
Dried coconut ( khopra) cut 1 medium
Poppy seeds (khuskhus/posto) 2 tablespoons
Green cardamom powder ½ teaspoon
Blended nuts (almonds, pistachios, cashewnuts), cut 1 glass
Warmth ghee in a non-stick container. Include sugar and cook till it caramelizes and turns a light dark colored.
Include nuts, coconut, poppy seeds and cardamom powder, blend well till the nuts are covered well with the caramelized sugar.
Pour this blend on the back of a thali.
Utilizing the level side of a katori, straighten the blend into a thick chapatti. This must be done rapidly as the blend solidifies when it is expelled from heat.Set aside for quite a while to set.
Break into pieces and serve or store in a hermetically sealed compartment.
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