Sunday, 15 September 2013





Wheat flour
2 cups
Gul / jaggery
1 ½ - 2 cups
Ghee / clarified butter
1 – 1 ½ cup
Elaichi / cardamom pdr
½ tsp
A pinch
Poha / pressed rice (fried)
2 tbsp



1.       Heat ghee and add in the wheat flour. Roast it on a slow flame till the entire flours reddish in colour. This will take some time. Add in more ghee if required. The mixture should be moist but not very liquidy.

2.       Add in a pinch of salt and lightly melted jaggery.

3.       Remove immediately and mix vigorously to mix the jaggery well into the mixture. Add in the fried poha and again mix well.

4.       Apply ghee to a plate and pour in this mixture into the plate.

5.       Press in and spread it out evenly in the plate with the base of a katori. Sprinkle cardamom pdr on top.

6.       Cut into squares or diamonds while still hot. Allow to cool completely. Now remove onto a serving plate.