Cardamon seeds are sautéed in melted ghee with semolina, sugar and milk and then cooked till it forms a thick dough. It’s then cooled, rolled thin and studded with nuts.
This old traditional mithai is the brainchild of Mohanlals Mithai in Mahim and is now available all over the country. This sweet can be made with Semolina, Flour or Corn starch with ghee, sugar and milk. Once fairly thick is rolled into a thin sheet and nuts are added to it.
This mithai needs to set so it’s almost dry ish. Most recipes recommend letting it air dry for 24 – 48 hours, but here in Canada, I usually leave it for 6 – 8 days. I chose to use Semolina as I found the cornstarch version takes much longer to set.
If you’re planning to make this for Diwali or any other festival or celebration, be prepared to make it in advance so it has a chance to dry out.
- 3 tbsps Ghee
- Seeds of 3 Cardamoms crushed
- 1/4 cup Semolina
- 1 cup Sugar
- 2 cups Milk
- Pinch of Saffron strands
- 1/4 – 1/2 cup crushed Almonds Cashews and Pistachios
- Heat 2 if the 3 tbsps of ghee and add the crushed cardamom seeds
- Add the Semolina, followed by the sugar and milk and mix well
- This will need to be cooked for 20 – 25 mins stirring constantly
- Halfway through the cook time, add the other tbsp of ghee
- Once the milk mixture is thick and forms a soft ball, turn the heat off and allow to cool
- Turn this out on a sheet of parchment paper and spread with a spatula to cool
- Add a sheet of parchment paper on top and roll lightly with a rolling pin
- Scatter the nuts over the top and lightly roll again
- Cool in the fridge for 30 mins
- Let air dry for 2 – 8 days – this will depend on the temperature and humidity levels in your home