Ingredients
Rice Flour – 1 cups ( 150 g- approx. )
Jaggery – 500 g ( minimum – 300 g. )
Coconut milk – 7 Cup ( 1-1/2 Coconut )
Cow Butter – 8 Tbs
Cashew nuts – 1 Cup
Cardamom powder – 2 Tsp
Ginger powder – 1/2 Tsp
Cumin Powder – 1 pinch
Preparation
Melt jaggerry , then strain it to another pan. Pour coconut milk to a pan, then add rice flour, mix it well and remove lumps, then pour jaggerry juice, combine all, turn on flame, stir it well, once it heat well add ghee, continue stirring, add ghee occationly, after 1/2 hrs add masala powders, combine it well,now add cashews, continue stirring and add ghee, once it become black color and oil separates, transfer this to a plate, level it by pressing, add more cashews and wait until it become set, then demould it and cut it into desired shape.
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