By Navaz Dhalla
Ingredients
30 gms almonds
30 gms chopped cashewnuts
250 gms desi ghee
50 gms plain flour
50 gms semolina
50 gms whole wheat flour
3/4 cup milk
250 gms sugar
1/2 cup water
2 beaten eggs
1 tsp.vanilla essence
12 cardamoms
1/2 nutmeg
30 gms crystallised cherries
Method
- Sift the flour, semolina and wheat flour
- Blanch and slice the almonds. Fry them and the cashewnuts in half the ghee.
- Drain. Keep aside.
- Mix the sifted ingredients with all the remaining ghee and milk
- Keep the mixture aside for half an hour.
- Cook on a slow fire stirring constantly with a wooden spoon until the mixture thickens, and becomes light brown in colour.
- Cool.
- Bring sugar and water to a boil, stirring until the sugar melts.
- Cool.
- Mix the above mixture with sugar syrup and cook together until thickened, stirring constantly.
- Take off the fire.
- Slowly pour the beaten eggs into the mixture and beat in thoroughly.
- Cook again on a slow flame stirring until the ghee floats on the top.
- Remove from the fire and lastly add the vanilla essence, cardamoms, nutmeg, powder, half the fried almonds and cashewnuts, half the cherries, and mix together.
- Garnish
- Serve hot.
Parsi Dishes - Non Veggies Index
