Ingredients
Shingada peeth (water chestnut flour) 1/2 cup
Cardamom powder 1/4 tsp
Sugar 1/4 cup
Hot water 1.5 cups
Ghee 2 tbsp
Salt one pinch
Almond, pistachio slices 1 tbsp
Method
Heat non stick pan. Add shingada peeth and pinch of salt, dry roast for 7-8 min on low flame till it changes colour i.e. brown. Then add ghee and cardamom powder again roast continuously for 5-6 min till it becomes dark brown colour. Then add 1.5 cup hot water then sugar , now stir continuously till water is observed by flour. Now press mixture with spoon so that no knots are remained. Cook till oil comes out on the edge around 3-4 min. Turn off the flame and garnish with dry fruit slices, serve hot.
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