Ingredients
Dried Mahua Flowers (200g)
Almonds chopped (25g)
Cashews chopped (25g)
Chironji (10g)
Desiccated coconut (25g)
Wheat flour (10g)
Cardamom powder (2g)
Ghee (4 tbsp)
Toasted sesame seeds (2g)
Directions
- Rinse the dried Mahua flowers thoroughly and soak them in warm water for 30 minutes. Drain and grind into fine paste.
- Heat a heavy bottomed pan and add the wheat flour. Roast till golden brown and aromatic, stirring continuously. Set aside.
- In the same pan heat the ghee and add the ground mahua flowers and saute for 5 -6 minutes until the moisture reduces.
- Stir in the chopped almonds, cashews, chironji and dessicated coconut. Cook for another 3-4 minutes until then nuts are lightly roasted and fragrant.
- Add the roasted wheat flour back into the pan, mixing well tto combine. Cook for 2 -3 minutes.
- Sprinkle the cardamom powder and mix thoroughly. Remove from heat.
- Transfer the mixture onto a greased plate or tray and flatten it into an even layer, about 3/4th inch thick.
- Garnish generously with toasted sesame seeds.
- Let the mixture cool completely at room temperature. Cut into squares or diamonds using a sharp knife.
- Store in an airtight container and enjoy this rich, floral desert.