Saturday, October 6, 2012


Cashewnuts,finely chopped1 cup

Scraped coconut3 cups

Ghee3 tablespoons

Green cardamom powder 1/4 teaspoon

Jaggery (gur)1 cup

Lightly roast cashewnuts in a non stick pan. Transfer them into a mixer jar and set aside to cool.

Heat ghee in the same pan. Add coconut and sauté on low heat for 10 minutes.

Coarsely grind the cashewnuts and add to the coconut. Sauté for 3-4 minutes.

Add green cardamom powder and mix. Add jaggery and mix well. Cook till jaggery melts.

Transfer into a serving bowl and serve hot.

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