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A very tasty jhatpat sweet which is tasty and mouth watering!
- Take a small katori and cut small rounds from the bread slices.
- Arrange the slices in a shallow dish and keep aside.
- Combine the palm sugar and 1 cup coconut milk and mix well.
- Add this to the bread slices and keep in the refrigerator for 30 minutes.
- Add the jaggery to the remaining coconut milk and mix well.
- Remove the bread from the fridge and pour the jaggery-coconut milk over it.
- Add the cardamom powder, raisins and cashewnuts and kepe in the refrigerator to chill.
- Just before serving, garnish with almond slivers and serve chilled.
This recipe was contributed by jalebi on 22 Sep 2011
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