Ingredients
- 1 cup Rusks (When powdered, it should make 1 cup)
- 1 ½ cups Water
- ¾ - 1 cup Sugar
- 1 ½ - 2 cups Water
- 4 tbsp Ghee
- 3 tbsp Cashew Nuts
- 10-12 Raisins
- ⅛ tsp Cardamom Powder
- 1 pinch Saffron
- Method
- Pound the rusks into a coarse powder. Don't allow the powder to get too fine.The pounded Rusks should measure one cupful.
- Melt the ghee and fry the cashews and raisins. Take it out and keep aside.
- In the rest of the ghee, fry the rusk powder on a low flame till it is a golden brown colour. Take it out onto a separate plate.
- Add water to the sugar and cook til the syrup is of a thick consistency. Add the cardamom powder while the sugar is cooking. Add the saffron strands for a nice colour.
-
As soon as the syrup thickens, add the fried rusk powder and
the cashew and raisins. Cook the mixture till it is well mixed and
close. Take off the heat.