Chef Sunil Chauhan

Ingredients

• Grind amaranth seeds finely into a powder.
• Roast the amaranth flour till deep brown. Keep aside.
• Roast the chickpea flour till they get a slightly brownish hue. Keep aside.
• Roast the almonds and grind them coarsely.
• In a deep bottom pan, melt the jaggery in 1/4 cup hot water.
• As the syrup begins to form, keep separating the scum that floats on top. That is the impurities in jaggery.
• Once the jaggery syrup is ready, add the amaranth flour, chickpea flour, cardamom powder, and crushed almond.
• Mix them well. Do this on low heat.
• Add the ghee in stages, that will help you measure the exact amount of ghee required.
• Keep stirring in low heat till everything starts forming into a solid lump or mass.
• Keep a greased plate ready beforehand.
• If you keep this mixture on heat for a couple of minutes more than it requires, moisture will evaporate from it and it will look like a dry mixture powder
• If that happens, sprinkle little hot water over it.
• Immediately pour the mixture on a greased plate, flatten and shape it with the help of a spatula.
• Do not pat it down too thick or too thin.
• Serve warm or at room temperature.
• This will keep fresh at room temperature (not too hot or humid) for three days or more.
• When in doubt, refrigerate them in a tight container. To serve straight from the fridge or warm for 10 sec in the microwave.