Author: Saroj Kering - New York
This desert is for occasions such as teatime,
party, festive, dinner, brunch.
2 tbsp. wheat flour
2 1/2 tbsp.
3/4 to 1 cup sugar or molasses (jaggery)
chopped pista and almonds
||Add flour and roast on slow fire, stirring continuously|
by side add to sugar 2 1/2 cups water and keep to boil|
atta becomes a golden brown, add the boiling sweet water|
and continuously till excess water evaporates and the ghee separates.|
||Decorate with chopped nuts|