Ingredients
fresh green grams, 500 g, wheat flour, 50 g, cardamom powder, 2 g, sugar, 150 g, ghee, 150 g, milk, 500 ml
For the garnish
khoya, 30 g, grated, almonds, sliced or grated, 7–9 nos.
Method
• Boil the green grams in about two cups of water. When tender, dry up the water and grind the grams very finely.
• In a wok, heat the ghee. Add the wheat flour and fry it to a golden colour.
• Then, add the ground gram paste and fry on low heat, stirring it regularly.
• When the batter stops sticking to the bottom of the wok, add milk to it and stir.
• When the milk dries up, add sugar and stir it constantly on low heat.
• When the batter turns thick and the oil starts leaving the sides of the wok, turn off the heat.
• Garnish with grated khoya and almond slices. Serve hot.
