Ingredients:-
For
the Covering:-
½ cup almonds,
powdered
½ cup cashew
nuts, powdered
½ cup sugar or
to taste
½ tsp. cardamom
powder
Pinch of nutmeg
powder
Few strands
saffron
For
the Centre:-
¼ cup
pistachios, powdered
¼ cup sugar
Cardamom powder
to taste
Method:-
Add a little water to ½ cup sugar in a heavy-bottomed pan
and bring it to a boil. Keep stirring on a low heat till the sugar syrup is
stick and reaches one string consistency. Add cardamom powder, nutmeg powder
and saffron. Stir well. Add almond powder and cashewnut powder. Stir till well
mixed and the mixture leaves the sides of the pan. Remove from heat and keep
aside.
For centre:-
In another
heavy bottomed pan, put ¼ cup sugar and a little water and bring it to a boil.
When the syrup reaches one string consistency, add cardamom powder and
pistachio powder. Stir well till it forms a smooth mixture and leaves the sides
of the pan. Remove from heat.
When both the
mixtures are cool, lightly knead them separately. Roll the almond-cashewnut
mixture on greaseproof paper to ¾cm thick rectangular chapati. Roll the
pistachio mixture into a long cylindrical shape and place over the
almond-cashewnut chapati. Gently roll, to cover the pistachio mixture
completely. Pat the roll gently.
Note: - Decorate with silver film (varaq) and cut into
slices.
Reicpe source - Pika Chakula
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www.mmmithaiwala.co.in
