1 cup (chopped) Badam
1 cup (chopped) Pista
1 cup (chopped) Cashew
1/4 cup (grated) Jaggery
Kesar-few soaked in milk
2 big spoons Ghee
Method:
- Grate jaggery.
- Heat 2 big spoons of ghee in a kadai. Put grated jaggery, mix well and melt nicely to a fine paste.
- To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
- Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.