This sweet comes from the Khambhat region(Also called the Gulf of Cambay during british era). The original recipe I posted is made with edible gum(gondh). But because i have made this for my better half, I used 1 tablespoon khatta dahi.
- 4 tablespoon ghee
- 4 tablespoon broken wheat (daliya).
- **Lapsi rava can also be used. It is a finer form of daliya
- 100 gms sugar
- 1 litre milk
- 1 tablespoon dahi
- 1/4 tsp cardamom (elaichi) powder
- 1/4 tsp nutmeg (jaiphal) powder
- 1/4 tsp mace (javitri) powder
- 1/4 tsp saffron (kesar) strands(optional)
- 1 tbsp almonds/melon seeds for garnishing
- In a pan using ghee sauté the broken wheat/lapsi and till it turns pink.
- Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
- Add milk bring the mixture to a boil.Add dahi and let this mixture cook on a low flame till all the moisture evaporates. (The milk will curdle here after prolonged heating. This is what we exactly want to happen.)
- *This is a lengthy process.Needs patience. It will approximately take 40-50 minutes.
- In another pan take sugar heat it to caramelise stage. Now add this light brown liquid sugar caramel to milk mixture and cook till the mixture starts to come together.
- ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt and burn your skin.
- Once done , flatten the mixture on a greased plate or make balls and flatten them like pedas.
- Garnish with almond slivers and serve.