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This dish is famous in the khambat area of Gujarat.

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Makes 4 to 5 servings
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4 tsp ghee
1 tsp whole wheat (gehun) , powdered
75 gms sugar
1 tbsp edible gum (gaund)
500 ml milk
1/4 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
1/4 tsp mace (javantri) powder
1/4 tsp saffron (kesar) strands
1 tbsp almonds (badam) sliver for garnishing

  1. Heat 1 1/2 tsp ghee in a broad pan, and add the wheat powder and saute till it turns pink and keep aside.
  2. In an another kadhai, add the sugar and 1/2 tsp ghee and fry till sugar caramelizes and keep aside.
  3. In a deep pan, heat the milk to a boil and add the edible gum and allow the milk to curdle.
  4. Add the sauteed wheat powder and caramelized sugar while stirring continuously .
  5. Remove from the flame and add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
  6. Make balls of this and roll on badam slivers and serve.
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This recipe was contributed by Radha Hoizal on 23 May 2011
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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