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A traditional sweet made by a chef for the Maharaja of Mysore
They look really soft and delectable!
Hi Vinutha, the recipe is fine now. Would appreciate if the image could not be so zoomed in and more viewable as a dish. Please see if you can upload a better image of this recipe.
Sieve besan and dry roast it until slightly hot to touch.
Spread it on a paper and allow it to cool.
Melt ghee and keep it over a bowl of water in low flame (as ghee should be hot while adding)
In a kadai take sugar, add water just enough to cover sugar. Let the sugar dissolve. Then boil the sugar syrup until it reaches the one string consistency stage.
One string consistency - take a little sugar syrup, cool it and stretch the syrup between the thumb and index finger. If it forms the thin string, it is the correct stage.
Once the consistency is achieved, keep the heat on a low flame and add the besan little at a time stirring continuosly. Make sure no lumps are formed.
Once it thickens slightly, add ghee little at a time and stir continuosly without stopping. Repeat the process till full ghee is absorbed.
When the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased plate.
Allow it to cool. Once cool cut it into desired shape and serve.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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