Author: Saroj Kering - New York
Servings: 4
This desert is for occasions such as teatime, party, festive, dinner, brunch.

Ingredients
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
 Preparation
1. Add flour and roast on slow fire, stirring continuously
2. Side by side add to sugar 2 1/2 cups water and keep to boil
3. When the atta becomes a golden brown, add the boiling sweet water
4. Stir gently and continuously till excess water evaporates and the ghee separates.
5. Decorate with chopped nuts