4 tsp. wheat flour
125 gms. Jaggery grated
1 tbsp. ginger powder (soonth)
1 tbsp. large crystals of goondh (edible resin gum)
1 tbsp. grated dried coconut
1 tbsp. almonds pounded coarsely
1/2 tsp. cardamom powder
4 tbsp. ghee
Heat half ghee in pan, add flour, and gum crystals.
Allow crystals to pop well, stirring continuously.
Empty, keep aside.
In same pan, add remaining ghee, add jaggery, mix.
Cook till all jaggery has melted to a smooth paste.
Do not overcook or soonth will become hard.
Remove from fire, add all ingredients, including popped gum.
Mix very well. Cool to room temperature.
Store in moistureproof container, pressing down lightly while filling.
The mixture should be crumbly, chewy and dry.
Making time: 25 minutes
Makes: 3 -1/2 - 4 cups (approx.)
Shelflife: 3-4 weeks