Yield: 4 servings
Measure | Ingredient |
---|---|
¾ cup | Sugar |
1¼ cup | Water |
8 ounces | Dried milk powder |
2 teaspoons | Ground almonds |
½ teaspoon | Ground green cardamoms |
½ teaspoon | Rosewater-=OR=- |
½ teaspoon | Kewra |
1 Dissolve the sugar in the water over very low heat, then raise the heat somewhat and slowly boil to a stiffish syrup.
2 Stir in, still on gentle heat, the milk powder, almonds, cardamom and rosewater.
3 Mix well and when quite thick remove from heat and turn out into a non-stick oven dish (approx 10x8 inches /25 x 20 cms).
4 When cold and set, turn out of the dish. Place edible foil (optional) on it then cut into fidge sized peices. Keep for 4 days only.
From Pat Chapman's "Indian Restaurant Cookbook" ISBN 0 86188 378 0 Submitted By IAN HOARE On 08-19-95