Badam ke patti with Jiggery (gur)

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Ingredients Required 250 Gms ground nut 250 Gms jiggery (gur) 2 tbsp water 1 tsp Baking soda 100 Gm Ghee Aluminum foil Method Heat ghee in a heavy bottomed frying pan on medium flame adds ground nut fry until light deep in color, separate nuts. Set aside Take a plate, cover it by aluminum foil, spread ghee on it. Set aside. Heat water in a heavy bottomed frying pan, add jiggery, cook it on high flame until smoke starts from the pan, stir continuously, low the flame, add baking soda, stir well, add ground nuts, cook it for 2 minutes, mix well, switch off the flame, spread the hot thick and stic (more) Ingredients Required 250 Gms ground nut 250 Gms jiggery (gur) 2 tbsp water 1 tsp Baking soda 100 Gm Ghee Aluminum foil Method Heat ghee in a heavy bottomed frying pan on medium flame adds ground nut fry until light deep in color, separate nuts. Set aside Take a plate, cover it by aluminum foil, spread ghee on it.

Set aside. Heat water in a heavy bottomed frying pan, add jiggery, cook it on high flame until smoke starts from the pan, stir continuously, low the flame, add baking soda, stir well, add ground nuts, cook it for 2 minutes, mix well, switch off the flame, spread the hot thick and sticky mixture on the aluminum foil with the help of oily spoon.

Cool it naturally. After an hour with the help of hot knife cut the big cake into small pieces.

A delicious sweet is ready. Store it in air tight container.

It can be used for one month (less)

source: theindianfood.net

20 Jan 2012

Food Recipes

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