Besan/ Senagapindi 1 cup
Milk 1 cup
Pure Ghee 1 tsp
Badam 1/4 cup
Cashew 1/4 cup
Granulated Sugar 1 cup
Method of preparation:
Grind badam and cashew into fine powder.
Heat ghee in a pan, add besan.
Stir fry on simmer until besan turns light brown.
Add milk and badam cashew powder.
Reduce the mixture to somewhat solid consistency.
Now add sugar and simmer until the mixture solidifies a little.
Place a sheet of butter paper on rolling board.
Pour the hot besan mixture on the paper and place another butter paper.
Roll into 1/2 inch thick dough with rolling pin.
Remove butter paper from top, cut into squares and decorate with badam slices.
Notes: Make sure you don’t burn the besan in first step.