by Kajal P Jobanputra
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A rich dessert made with water chestnut flour, sago and nuts.
- In a pan, roast shingara flour in ghee.
- Add milk, boil till reduced to half.
- Add sugar and sago.
- Cook till sago is transparent.
- Then add fresh coconut, nuts and makanas and saute till it turns light brown.
- Cool at room temperature.
- Keep it in fridge for hours.
- Garnish with rose petals and serve.
This recipe was contributed by Kajal P Jobanputra on 03 Sep 2012i love to cook, i experiment all my dishes on my husband, when he gives green signal i proceed with ...
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