My Second entry for FAHC to VKN of MyDhaba. :) .For
You Can Cook- authentic traditional home cooking recipes .
Melt the ghee in a frying pan and add the wheat flour, stirring continuously till it turns golden brown in colour.
Remove from the flame, and add the jaggery, cardamom powder and crushed almond. Stir well. When the jaggery melts and the mixture is still warm, pour it into the greased thali and spread it evenly.
Cut into pieces while still warm. Store in an air-tight container when cool.
Make sure to maintain the proportion of jaggery and wheat flour while you make it.
when the wheat flour will start turning golden brown , it will spread agood arome of it, it tis the time whne you have to turn off the heat. if you like you can cok it bit more too, but not less than that.
Adding crushed almond is optional , but adding this will make Sukhadee soft .
Do not add jaggery when the flame is on.
This is my second entry to Kay for Jihva for Jaggery .