Ingredients
Millet powder – 1 cup
Jaggery – 250 g
Water – 2 1/2 cups
Ghee – 5-6 tablespoons
Cardamom powder – 1/2 tsp
Salt – a pinch
Nuts – 10-15 pieces
Preparation
Melt jaggerry with 1 1/2 cup of water. Heat a pan, add ghee, once it heat well add cashews , roast it well. Take a mould, grease with ghee, add cashew and white sesame seeds and keep aside. Strain ragi powder , then add water and mix well, then mix it with jaggerry juice, then pour it to the pan which is used to roast cashew, stir well and keep the flame low, after 10 minutes add ghee, cook for another 5 minutes, add ghee again, cook it until it become thick and non sticky, finally add cardamom and salt, after mixing well transfer it to the mould, after cooling well cut it into desired shape.
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