INGREDIENTS
- 60 gms ghee
- 1 cup atta (whole wheat flour)
- 1 tbsp methi (fenugreek) seeds
- 2 tsp saunf (fennel seeds)
- 1 tsp sonth (dried, powdered ginger)
- 3/4 cup gur
METHOD
- In a kadai melt the ghee and add the atta.
- Stir fry over low heat (so that the flour is cooked). Takes about 30 minutes for the flour to be cooked. Till it gets a pasty look when done, and the color should be a light brown.
- Shut off the heat and leave the mixture to cool completely. If it does not cool completely, it will become `wet’ when you add jaggery.
- In another pan, dry roast methi, saunf and grind them.
- When atta mixture is completely cooled, add jaggery, ground ingredients and the sonth, and mix very well, rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
- Shape into tight, hard balls, pressing hard at every stage. In the final stage, keep it pressed a little longer, so that the surface is smooth (when the ghee comes in contact with the body heat, it melts and smoothens the mixture).
- Decorate the top of each with the almonds and pistachios, if so desired.
- Store in air tight containers and these will last 4-6 weeks.
